By Akshara
June 2, 2026
Known traditionally as Cilbir, Turkish eggs offer an extraordinary contrast of temperatures, textures, and rich flavours. This classic dish features perfectly poached eggs nestled on a bed of cool, garlic-infused strained yogurt, finished with a generous drizzle of warm, spiced Aleppo pepper butter. It is an incredibly elegant yet simple breakfast that relies on high-quality ingredients, creating a luxurious savoury experience that demands t
2 fresh eggs  1/2 cup Greek yogurt or hung curd, at room temperature  1 small garlic clove, finely grated  2 tbsp unsalted butter  1 tsp Aleppo pepper flakes or paprika mixed with a pinch of cayenne  1 tsp vinegar and salt to taste
Whisk the room-temperature yogurt with the grated garlic and a pinch of salt until smooth and velvety, then spread it evenly as a base across your serving plate.
Melt the butter in a small pan over medium-low heat, stir in the Aleppo pepper flakes, and let it foam gently for a minute until the butter turns a rich, aromatic red.
Poach the eggs in a pot of gently simmering water with a splash of vinegar for 3 minutes until the whites are set but the yolks remain completely fluid.
Carefully lift the poached eggs onto the garlic yogurt, pour the hot, spiced pepper butter generously over the top, and garnish with fresh dill before serving.