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Turkish Eggs Recipe

Rooted in tradition, Turkish eggs (or Çilbir) is a simple savoury breakfast bursting with soothing flavours and spicy richness. Paprika, cumin, and chilli-infused butter adds a kick to creamy Greek-style yoghurt, all complemented by the rich, deep-golden yolks of poached eggs. We serve ours with toasted sourdough, but it works equally well with pitta or any other bread!

  • Preparation time: 20 min(s)
  • Cooking time: 10 min(s)
  • Servings: 1

How to make

  1. Spoon the Greek style yoghurt into a small bowl, add the garlic powder and mix. Season with salt, pepper, and cayenne pepper. Sprinkle over the crushed dill and mix again with a tablespoon. Set aside and leave at room temperature.
  2. Melt the butter in a non-stick frying pan over a medium-high heat. As it begins to melt, add the paprika, cumin and chilli flakes. Stir until the butter is melted and the spices have soaked in. Take the pan off the heat and leave to let the spices infuse.
  3. Poach the eggs. Half-fill a saucepan with water and add the white wine vinegar. Bring to a gentle simmer over a medium heat. Swirl the water to create a little whirlpool then slowly slide the egg in. For soft poached eggs, leave for 2 minutes and for soft to firm eggs, leave for 4 minutes or until the white is cooked through. For a more detailed guide to perfecting poached eggs, check out our top tips.
  4. Remove the eggs from the pan and place onto kitchen roll or a tea towel to get rid of excess water.
  5. Toast the sourdough bread and slather with a generous layer of butter.
  6. Dollop the yoghurt mixture into a serving bowl, using a spoon to spread the yoghurt and create small ridges. Add the poached eggs and top with the spice-infused melted butter.
  7. Serve with the toasted sourdough.