Name: Turkish Eggs with Garlicky Yogurt and Spiced Butter Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Turkish
Ingredients: 1 cup Turkish or Greek yogurt; A handful fresh dill; A handful fresh mint leaves; 1/2 garlic clove; Salt and pepper to taste; 2 eggs; 1 tablespoon vinegar; 2 oz butter (55g); 1 teaspoon chili flakes; 1/2 teaspoon smoked paprika

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Introduction

Turkish Eggs, or Çılbır, is a simple yet flavorful dish featuring poached eggs served over a garlicky yogurt base and topped with spiced melted butter. It’s a comforting and elegant breakfast or brunch option that brings traditional Turkish flavors to your table.

Two soft, white poached eggs sit side by side on a thick layer of smooth, white yogurt spread in a circle on a white plate. The eggs are topped with a drizzle of bright orange-red chili oil that pools slightly on the yogurt, adding contrast with its shiny, spicy texture. Small green herb leaves and delicate sprigs of fresh dill are placed around the eggs and yogurt, adding a fresh touch of green. The white plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup yogurt (Turkish or Greek)
A handful fresh dill
A handful fresh mint leaves
1/2 garlic clove
2 eggs
1 tablespoon vinegar
2 oz butter (55g)
1 teaspoon chili flakes
1/2 teaspoon smoked paprika
Salt and pepper (to taste)

Instructions

Step 1: Finely chop the dill and mint, then crush or grate the garlic clove. Combine these with the yogurt, season with salt and pepper, and set aside.
Step 2: Bring a deep pot of water to a boil. Add 1 tablespoon of vinegar and stir to create a gentle vortex. Crack an egg into the center and poach for about three minutes until the yolk is runny.
Step 3: Remove the poached egg gently with a slotted spoon and set aside. Repeat to poach the second egg.
Step 4: In a pan, melt the butter over medium heat. Once it begins to bubble, add the chili flakes and smoked paprika. Stir until the spices infuse the butter and the sauce is fragrant.
Step 5: Spread a thick layer of the garlicky herb yogurt on a serving plate or small bowls.
Step 6: Place the poached eggs on top of the yogurt base.
Step 7: Drizzle the spiced butter over the eggs. Garnish with additional fresh mint, dill, and a crack of black pepper before serving.

Tips & Variations

Use full-fat Greek yogurt for a creamier texture, or try strained labneh for a tangier base.
If fresh herbs aren’t available, dried dill and mint can be used, but add them sparingly to avoid overpowering the dish.
Adjust the chili flakes to your preferred spice level or substitute with Aleppo pepper for a milder, fruity heat.
Serve with warm crusty bread or pita to scoop up the yogurt and butter sauce.

Storage

Turkish Eggs are best enjoyed fresh to preserve the runny yolk and vibrant flavors. If necessary, store the yogurt base separately in an airtight container in the refrigerator for up to 2 days. Poached eggs and spiced butter are best made fresh; reheating poached eggs is not recommended as they will overcook.

How to Serve

A white plate filled with a creamy white yogurt base spread unevenly with soft, white poached eggs in the center. Around and over the eggs, there is a bright orange-red chili oil sauce swirled creating a marbled effect, sprinkled with dark brown spices. Two fresh green mint leaves rest on top of the dish, adding a touch of green contrast. The plate is placed on a white marbled surface with a folded pink cloth napkin on the side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

This dish relies on yogurt, eggs, and butter, which are animal products. However, you can try using plant-based yogurt alternatives and vegan butter, and substitute poached eggs with tofu or avocado for a vegan-friendly version.

How do I know when the poached egg is done?

Poach the egg for about three minutes for a runny yolk. The whites should be set but tender, and the yolk should still have a soft, slightly liquid center.