Turkish eggs (çılbır) are poached eggs served over garlicky yoghurt with a spiced butter drizzle — a 17-minute Mediterranean breakfast that packs about 299 calories and 18.6g of protein a serving, mostly from the eggs and yoghurt working together.
This one’s part of my “100 Ways to Have Eggs” series, and it’s the recipe that made me actually learn to poach properly rather than just accepting whatever shape came out of the pan. The trick is a whirlpool: stir the simmering water into a gentle spin before you drop the egg in, and it wraps the white neatly around the yolk instead of scattering it everywhere. Straining the egg first — cracking it into a sieve to lose the watery bits of white — does most of the heavy lifting before it even hits the water.
- Ready in 17 minutes, start to finish
- Just yoghurt, eggs, butter and pantry spices — nothing exotic
- Works as breakfast, brunch, or a quick low-carb dinner
Key ingredients
Thick yoghurt is the base and where most of the protein comes from — a Greek or Turkish-style strained yoghurt holds its shape better than a thin one. Eggs are non-negotiable and the fresher they are, the neater they poach, since older eggs have thinner, runnier whites that spread in the water. Light butter carries the pepper flakes into a glossy, spiced drizzle — regular butter works too if you don’t mind the extra saturated fat. Pepper flakes (Turkish Aleppo pepper if you can get it) give the butter its colour and gentle heat without overwhelming the dish. Garlic granules season the yoghurt without the sharp raw-garlic bite fresh cloves would give.
Coaching note: a plain note on the sodium — between the salt in the yoghurt mix, the light butter, and the eggs themselves, this comes to around 541mg of sodium a serving, roughly a quarter of a typical daily limit. That’s not unusual for a savoury breakfast, but it’s worth knowing if you’re watching your sodium — go easier on the added salt and it drops noticeably, since the yoghurt and eggs alone aren’t the main contributor.
Equipment
- Mixing bowl — for the yoghurt base.
- Measuring spoons — for the vinegar and spices.
- Small strainer — for straining loose egg white before poaching.
- Medium saucepan — for poaching the eggs.
- Sharp knife and chopping board — for the fresh herbs.
If you’re building out your own egg repertoire, my hot honey feta eggs are a sweet-and-spicy contrast to this one, and my shakshuka is the tomato-based version if you want that instead. My Mediterranean pizza eggs are worth a look too if you like eggs for dinner as much as I do.
Alex 🙂
Turkish Eggs (Çılbır)
Poached eggs served over garlicky yoghurt with a spiced butter drizzle — a Turkish breakfast classic (çılbır) ready in under 20 minutes, high in protein and low in carbs.
Ingredients
Instructions
-
Strain the egg
Crack an egg into a small strainer set over a bowl to let the loose, watery white drain away — this keeps the poached egg neat.
-
Poach the egg
Bring water to a gentle simmer, add the white vinegar, and stir to create a whirlpool. Slide the strained egg into the centre and cook for 3–4 minutes, until the white is set and the yolk is still runny. Repeat with the second egg.
-
Mix the yoghurt
In a bowl, combine the thick yoghurt, garlic granules, salt and pepper. Mix until smooth.
-
Make the spiced butter
Melt the light butter in a small pan over medium heat, add the pepper flakes, and cook briefly until fragrant.
-
Assemble
Spread the yoghurt mixture over a serving plate, top with the poached eggs, drizzle over the spiced butter, and finish with chopped parsley or dill. Serve with warm bread if you like.
Nutrition Facts
Nutrition Facts
Servings: 2 ServingCalories:299kcalTotal Fat:21.6gSaturated Fat: 11.5gSodium:541mgTotal Carbohydrate:6.6gDietary Fiber: 0.5gSugars: 5.3gProtein:18.6g
Note
- Strain the egg through a small sieve before poaching for a neater result.
- Stir the poaching water into a whirlpool before adding the egg — it helps the white wrap around the yolk.
- Sodium is moderate (~541mg/serving) from the salt, butter and eggs — ease off the added salt if you're watching intake.
- Dairy-free: use a thick plant-based yoghurt and olive oil instead of butter.
- Poached eggs don't reheat well — the yoghurt base can be made ahead, but poach fresh.
- Swap the pepper flakes for smoked paprika or za'atar for a different spice profile.
