By Akshara
October 22, 2026
Turkish eggs, traditionally known as Ãılbır, is a magnificent Middle Eastern breakfast dish that combines velvety garlic-infused yogurt with perfectly poached eggs and a sizzling drizzle of spiced chili butter. Served warm with crusty sourdough bread to mop up the rich sauce, this luxurious meal delivers an incredible balance of creamy, tangy, and savory flavors that elevate any morning routine.
1 cup thick Greek yogurt or hung curd  2 cloves garlic, finely minced  2 fresh eggs  2 tablespoons unsalted butter  1 tablespoon extra virgin olive oil  1 teaspoon Aleppo pepper or Kashmiri red chilli powder  1/2 teaspoon smoked paprika  1 tablespoon white vinegar (for poaching)  Salt to taste  Fresh dill or parsley, chopped, for garnish  Crusty sourdough bread for serving
Whisk the thick Greek yogurt, minced garlic, and a pinch of salt together in a bowl until smooth, then let it come to room temperature.
Bring a pot of water to a gentle simmer, stir in the white vinegar, create a gentle whirlpool, and crack the eggs in one by one, poaching for three minutes until the whites are set and yolks remain runny.
Melt the unsalted butter and olive oil in a small pan over medium heat, stir in the Aleppo pepper, smoked paprika, and a pinch of salt, letting it bubble gently for thirty seconds until vibrant red.
Spread the garlic yogurt across a shallow serving bowl, place the poached eggs gently on top, drizzle the warm spiced chili butter all over, and garnish with fresh herbs before serving with crusty bread.