Cilbir Turkish Eggs Sauce

Poached eggs rest gently on smooth, garlicky yogurt, topped with a warm splash of olive oil and bright Aleppo pepper. This classic Turkish breakfast takes basic items and turns them into something unforgettable, adding warmth and coziness to your day. From the runny yolks to the thick yogurt underneath, the mix of textures will completely change what you think breakfast can be.

My first taste of this came during my trip to Izmir, and it totally flipped my idea of breakfast upside down. When I made it at home for the first time, my kitchen smelled amazing with garlic-soaked yogurt and warm spices, and suddenly I felt like I was back at that Turkish café.

Key Ingredients for Authentic Çılbır

• Greek Yogurt: Go for the full-fat kind to get that super thick, smooth base. Let it sit out a bit—room temp yogurt works way better
• Fresh Eggs: The fresher they are, the better they'll hold together when poached, plus you'll get those gorgeous yellow-orange yolks
• Extra Virgin Olive Oil: Pick something with a bold taste that brings a bit of kick for that final drizzle
• Aleppo Pepper: These reddish flakes bring mild heat with a touch of sweetness, but regular pepper flakes work fine too
• Fresh Garlic: Grab firm, unbruised cloves to really pump up the yogurt with flavor

Putting Together Your Turkish Eggs

Fix Up The Yogurt:

Mix your room temp yogurt with finely chopped garlic so every bite has that gentle kick and flavor.

Get The Eggs Just Right:

Stir simmering water into a gentle spin, then drop each egg carefully into the middle for that perfect shape.

Heat Your Oil:

Get that olive oil hot until it just starts to shimmer, then toss in Aleppo flakes until they start to release their magic.

Put It All Together

Put It All Together:

Start with a good layer of your garlic yogurt, then place those soft poached eggs on top before finishing with your spiced oil.

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I never thought yogurt could work in savory dishes until I tried this. Now that garlicky yogurt base is my favorite part, and I often make extra to eat with other meals throughout the week.

Pretty Ways To Serve It

Make this simple dish look fancy by pushing little dips into the yogurt for your eggs to sit in. Throw on some fresh dill or mint, and don't forget good crusty bread on the side to soak up all that goodness.

Switch Things Up

Try using brown butter instead of olive oil, mix herbs into your yogurt, or add some za'atar for a new flavor direction. Want it hotter? Just throw in more Aleppo pepper or add some crushed red pepper.

Enjoy It Fresh

This dish tastes best right away while the eggs are still warm and the yogurt is just right. Since poached eggs don't keep well, just make what you'll eat right then and there.

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I've made this dish so many times now, and I'm always amazed at how it shows off the beauty of keeping things simple. Turkish Eggs prove that everyday ingredients can create amazing flavors when you handle them with a bit of love and care.

Frequently Asked Questions

→ Why let yogurt sit at room temp?

It keeps the yogurt warmer so it pairs better with the eggs and blends smoothly with garlic.

→ Is there a substitute for Aleppo pepper?

You can use red pepper flakes, though Aleppo pepper adds a unique, subtle complexity.

→ What’s the purpose of straining eggs?

Straining removes excess liquid in the whites, making your poached eggs cleaner and tidier.

→ Can this dish be prepped ahead?

It tastes best fresh while warm, as the mix of hot eggs and cooler yogurt is what makes it special.

→ What kind of bread pairs well?

A sturdy, crusty loaf is the go-to for soaking up all those delicious oils and yogurt.