By Akshara
April 15, 2026
Turkish Eggs, or Cilbir, is the breakfast dish you didn't know your morning was missing. It’s a sophisticated play on temperatures and textures; garlicky, room-temperature yogurt topped with warm poached eggs and a drizzle of spicy, melted chili butter. This dish is a protein powerhouse that balances the cooling probiotics of yogurt with the rich, runny yolks of perfectly poached eggs to keep your metabolism revved all morning.
1 cup Greek yogurt 1 clove garlic, minced 2 large eggs 2 tablespoons unsalted butter 1 teaspoon Aleppo pepper or red chili flakes Fresh dill or parsley for garnish Toasted sourdough for serving
Whisk the Greek yogurt with minced garlic and a pinch of salt, then spread it as a thick base on a serving plate.
Poach the eggs in simmering water with a splash of vinegar for 3 minutes until the whites are set but the yolks remain runny.
Melt the butter in a small pan until bubbling, stir in the chili flakes, and remove from heat once the butter turns a vibrant red.
Place the poached eggs over the yogurt, drizzle with the spiced chili butter, and garnish with fresh herbs.