share this post

Turkish Eggs (Cilbir)

5 from 113 votes
Jump to Recipe Pin This Recipe!

This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

These Turkish Eggs, also called Cilbir or Çılbır, are the best high-protein, low-carb breakfast ever packed with 25 grams of protein.

It’s an ultra-creamy garlic yogurt topped with warm poached eggs and spicy Aleppo butter.

These Turkish Eggs also called Cilbir are the best high-protein low-carb breakfast ever packed with 25 g proteins. An ultra creamy garlic yogurt, topped with warm poached eggs and spicy Aleppo butter.

If you’ve never had Turkish eggs for breakfast, you are missing something!

This is the most flavorsome, protein-packed, and low-carb breakfast ever.

I make this all the time on the weekend, and this is so comforting and fulfilling.

What Are Turkish Eggs?

Turkish eggs are a classic Middle Eastern breakfast made with fresh, creamy Greek yogurt flavored with garlic and herbs.

It’s topped with warm poached eggs, and spicy olive oil butter drizzle called Aleppo butter as it’s flavored with Aleppo pepper, a variety of spices.

These Turkish Eggs also called Cilbir are the best high-protein low-carb breakfast ever packed with 25 g proteins. An ultra creamy garlic yogurt, topped with warm poached eggs and spicy Aleppo butter.

How To Make Turkish Eggs

It’s super easy to make this Turkish breakfast as soon as you follow the few steps below.

Ingredients

This Cilbir recipe is made in three steps. You first need to prepare the yogurt base, for which you need the following ingredients:

  • Plain Greek Yogurt – Full-fat yogurt provides the best creamy texture.
  • Fresh Garlic
  • Salt
  • Lemon Juice
  • Pepper
  • Fresh Parsley

For the poached eggs, you need:

  • Large Fresh Eggs
  • Pinch of Salt
  • Boiling Water

For the Aleppo butter, you need:

  • Butter
  • Olive Oil
  • Aleppo Pepper – That’s the magic ingredient that provides the best light spicy flavor to the butter and vibrant red colors.
  • Paprika
  • Cumin

Preparation

This Turkish breakfast is pretty simple to make, especially if you know how to make poached eggs.

That’s probably the only technical cooking step in this recipe, apart from that, the recipe is pretty simple.

Since it’s a three-step recipe, I prefer to make Cilbir on the weekend when I don’t have the pressure of serving a quick breakfast.

Making Garlic Yogurt

First, prepare garlic yogurt by stirring Greek yogurt, lemon juice, salt, pepper, fresh garlic, and freshly chopped parsley in a bowl.

Spread the yogurt evenly into two small plates or shallow bowls.

I use the back of a tablespoon to create a nice swirl on top of the yogurt.

Place the plates in the fridge while you poach eggs.

These Turkish Eggs also called Cilbir are the best high-protein low-carb breakfast ever packed with 25 g proteins. An ultra creamy garlic yogurt, topped with warm poached eggs and spicy Aleppo butter.

Poaching Eggs

That’s the tricky part of this breakfast. Sometimes it can be overwhelming to poach eggs, so let me guide you through this easily.

First, fill a large pot with water and a pinch of salt. Bring the water to a boil.

Meanwhile, place a towel onto a plate or chopping board. This is where you will rest the cooked poached eggs before serving.

While the water is boiling, crack each egg one at a time above a small sieve placed above the sink.

Some of the egg white will go through the sieve, and that’s ok. Let it go into the sink.

This is the unattached part of the egg whites, and if you poach this part, the egg looks messy so it’s better to discard it.

Pour the egg yolk and egg whites left in the sieve into a ramekin, or small bowl, as seen in the picture below.

Repeat this step for each egg, keeping one egg per ramekin, not all in the same bowl.

Now, reduce the heat to medium-low to keep a low boil in the pot.

Use a fork to swirl the water and create a vortex and pour one egg.

Cook the egg for 45 seconds before adding another egg to the pot. Cook each egg for 3 minutes or until the egg whites are set.

Use a slotted spoon to remove the poached eggs from the pot and place them on the prepared towel to absorb excess water.

Keep the eggs at room temperature while making the spicy butter.

These Turkish Eggs also called Cilbir are the best high-protein low-carb breakfast ever packed with 25 g proteins. An ultra creamy garlic yogurt, topped with warm poached eggs and spicy Aleppo butter.

Aleppo Butter

In a non-stick pan over medium heat, add the butter with olive oil, Aleppo pepper, paprika, and cumin.

Melt the butter in the pan, stirring gently to combine with the other ingredients.

Cook until warm and a vibrant red butter forms. It takes 1 to 2 minutes.

Herbs And Spices

You can add some of the below ingredients for a boost of flavor on top of the eggs.

  • Sesame seeds
  • Red pepper flakes
  • Ground black pepper
  • Freshly chopped parsley
  • Fresh dill

Serving Turkish Eggs

Take the plate filled with garlicky yogurt out of the fridge.

Add two poached eggs on top of each plate filled with yogurt mixture and drizzle the warm Aleppo butter on top.

These Turkish Eggs also called Cilbir are the best high-protein low-carb breakfast ever packed with 25 g proteins. An ultra creamy garlic yogurt, topped with warm poached eggs and spicy Aleppo butter.

Sides For Poached Eggs

You can eat these creamy eggs and yogurt themself, but honestly, they taste way better with some bread.

Bread and Crackers

Pick some of the bread ideas below to dig in, some are low-carb, some are not, pick what’s right for you.

Roasted Vegetables

Some vegetables go very well with yogurt and eggs like:

Allergy Swaps

If you are allergic to some of this recipe’s ingredients, you can try the following substitutions.

  • Aleppo Pepper – If you can’t find this ingredient in your local store, you can use a pinch of chili flakes or French Espelette pepper.
  • Dairy-Free – Pick high-protein or creamy dairy-free plain yogurt like coconut yogurt or soy yogurt. Then, swap the butter for dairy-free butter or more olive oil.
  • Low-FODMAP – Don’t add garlic for a low-FODMAP option.
  • Gluten-Free – Serve with gluten-free bread. The recipe itself is already gluten-free.
  • Low-Carb – The recipe is low-carb. Pick the lowest carb yogurt to keep it to the lowest.
These Turkish Eggs also called Cilbir are the best high-protein low-carb breakfast ever packed with 25 g proteins. An ultra creamy garlic yogurt, topped with warm poached eggs and spicy Aleppo butter.

Frequently Asked Questions

Below I answered your most common questions about this Turkish recipe.

Can I Add Fried Eggs On Top?

If you are not used to poaching eggs, you can alternatively make a sunny-side-up egg, even if this is not the authentic way to make Cilbir.

Can I Poach Eggs In The Microwave?

Absolutely! Fill a tall 12-ounce coffee mug with 1/2 cup of water and microwave it until it boils. It takes about 90 seconds.

Use mittens to remove the coffee mug from the microwave, add the egg to the mug, and cover it with a silicone lid or plate.

Microwave again for 30 seconds, then add 10-second bursts if needed until the egg white turns just hard and completely set.

Use a fork to remove the microwaved poached egg from the mug and place it on a kitchen towel to cool.

What Can I Use Instead Of Poached Eggs?

If you can’t eat liquid egg yolks for any reason, like being pregnant, try my air fryer boiled egg technique or make an over-hard egg.

Have you tied this easy healthy breakfast? Share a comment or review below to connect with me.

Did You Like This Recipe?

Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!

Want To Save This Recipe?

Enter your email & get this recipe sent to your inbox.

Hidden
Hidden
Hidden

You'll also be added to our mailing list. We won't send you spam. Unsubscribe at any time.

This field is for validation purposes and should be left unchanged.

These Turkish Eggs also called Cilbir are the best high-protein low-carb breakfast ever packed with 25 g proteins. An ultra creamy garlic yogurt, topped with warm poached eggs and spicy Aleppo butter.

Turkish Eggs

These Turkish Eggs, also called Cilbir, are the best high-protein, low-carb breakfast ever. An ultra-creamy garlic yogurt topped with warm poached eggs and spicy Aleppo butter.
Prep: 15 minutes
Cook: 3 minutes
Total: 18 minutes
Yield: 2 servings
Serving Size: 1 serving (with 2 eggs)
5 from 113 votes

Ingredients

Yogurt Base

  • 1 cup Greek Yogurt plain, full-fat
  • ¼ teaspoon Salt
  • 2 teaspoons Lemon Juice
  • 2 Garlic Cloves crushed
  • 2 tablespoons Parsley chopped

Aleppo Butter

  • 2 tablespoons Butter
  • 1 tablespoon Olive Oil
  • 1 teaspoon Aleppo Pepper or more
  • ¼ teaspoon Cumin
  • ½ teaspoon Paprika

Poached Eggs

  • 4 large Eggs
  • 1 pot Boiled Water

To serve – optional

  • 1 teaspoon Fresh Parsley chopped
  • 1 teaspoon Sesame Seeds
This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

Instructions

Garlic Yogurt

  • In a medium bowl, stir all the yogurt ingredients: plain Greek yogurt, crushed garlic, salt, pepper, lemon juice, and freshly chopped parsley.
  • Spread on two serving plates in a single thin layer. Set aside in the fridge while poaching eggs.

Poaching Eggs

  • Bring a large pot of water to a boil. Reduce to a simmer.
  • Crack one egg over a small sieve on top of a small ramekin. Some of the egg white will go through the sieve, let it go in the sink, and keep only the egg yolk and egg white remaining in the sieve.
  • Use a fork to create a small swirl in the simmering water, stir the fork to form a vortex, then pour the cracked egg in the center.
  • Wait 45 seconds before adding a second egg to the low-boiling water.
  • Cook each egg for 3 minutes until the egg white is set.
  • Use a slotted spoon to remove the cooked poached egg from the saucepan and place it on a plate covered with a clean kitchen towel. This absorbs the extra water left on the poached egg.
  • Keep the eggs on the towel while making the Aleppo Butter. Meanwhile, take the plates out of the fridge with the yogurt.

Aleppo Butter

  • In a small pan, over medium heat, melt the butter, olive oil, Aleppo pepper, paprika, and cumin. Stir with a wooden spoon and cook for about 2 minutes until the butter is melted and the liquid is warm.

Serving

  • Add two poached eggs to each plate filled with a layer of garlic yogurt. Then, drizzle Aleppo butter over the eggs.
  • Serve with extra salt, pepper, and fresh parsley or sesame seeds.

Want My Kitchen Equipment?

Tried this recipe?Mention @sweetashoneyrecipes
Serving Size: 1 serving (with 2 eggs)
Yield: 2 servings
Serving: 1serving (with 2 eggs)Calories: 403.3kcal (20%)Carbohydrates: 7.7g (3%)Fiber: 0.8g (3%)Net Carbs: 6.9gProtein: 24.6g (49%)Fat: 30.4g (47%)Saturated Fat: 12.7g (79%)Polyunsaturated Fat: 3.2gMonounsaturated Fat: 11.8gTrans Fat: 0.5gCholesterol: 408.7mg (136%)Sodium: 589.1mg (26%)Potassium: 216.2mg (6%)Sugar: 5.2g (6%)Vitamin A: 1838.9IU (37%)Vitamin B12: 0.9µg (15%)Vitamin C: 8.2mg (10%)Vitamin D: 2µg (13%)Calcium: 209.8mg (21%)Iron: 2.5mg (14%)Magnesium: 18.6mg (5%)Zinc: 1.5mg (10%)
Carine Claudepierre

About The Author

Carine Claudepierre

Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.

I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.

I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet

Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!

All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.

Browse all my recipes with my Recipe Index.

I hope that you too find the recipes you love on Sweet As Honey!

Posted In:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

    2 Thoughts On Turkish Eggs (Cilbir)
  1. Hi, this recipe sounds delicious, and I will be trying it soon. Just one question: why do you strain the egg with a sieve? I’ve never done that when preparing poached eggs. Thnank you!

Disclaimer

The recipes, instructions, and articles on this website should not be taken or used as medical advice. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates.

You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.

0