Çilbir is an incredibly tasty Turkish dish of poached eggs in garlicky yogurt topped with spiced chili oil. All you need is a bit of crusty bread to sop up those runny yolks, and you have the most impressive, easy breakfast!

There are some dishes that truly stick with you through the years, and çilbir is one of them. I mean, my god, whoever came up with the idea to mix yogurt and eggs was a true genius.
The best part? It's a simple recipe ideal for a weekend brunch or a lazy weekday morning. Pair it with fresh bread, roasted potatoes, or my garlicky white bean dip, and you have something quite special.
Why You'll Love This Recipe
I'll admit, when I first ordered this dish at a Turkish restaurant, I was skeptical. But it's one of those game-changing combinations that leaves you wondering how you ever lived without it.
A swirl of creamy garlic yogurt, vibrant crimson spiced butter sauce, and the brilliant hue of golden yolks—it's a dish as visually captivating as it is delicious.
Inspiration & Development
- To develop this dish, I relied on Ozlem's Turkish Table, a wonderful blog with many delicious Turkish recipes. I made her recipe for several years before wanting to develop my own version! If you're looking for more Turkish recipes, I recommend purchasing her cookbook, Sebze.
- I also enjoyed the dish at a few restaurants, including Sofra, a wonderful bakery in Cambridge. At Sofra, the just-barely-cooked egg is almost translucent and yields an incredibly luscious, velvety consistency when mixed with the yogurt. It's topped with a crunchy buckwheat spiced butter.
- While I thought Sofra's version was quite tasty, I wondered if home cooks might freak out a little over a very jiggly poached egg.
- The resulting recipe brings together the best of both worlds. So, I've maintained the "standard" poached egg like in Ozlem's version but included some finely chopped walnuts as an optional topping for a little textural contrast!
If you like this recipe, try my smoky breakfast beans and eggs, eggplant fatteh, poached cod in spiced tomato sauce, or vegetarian gyros with sweet potato fries and chickpeas.
Ingredient Notes

Greek Yogurt / Labneh: This dish will be delicious regardless of whether you use Greek yogurt or labneh, but it's worth understanding the difference.
Labneh takes yogurt a step further than Greek yogurt by straining out even more whey, resulting in a super thick and creamy consistency. It'll give you a more decadent texture, while Greek yogurt will be a bit lighter.
Do not use regular yogurt here, as it will not be thick enough!
P.S. If you're down for a project, my homemade Greek yogurt recipe is so, so creamy! You can strain it for another 6 - 8 hours in the fridge to make labneh, too.
Turkish Pul Biber (Chili Flakes): "Pul biber" refers to the Turkish term for chili flakes. Opt for Aleppo Pepper or Maras Chili Flakes for the most traditional version. Both are relatively similar in heat, though the latter is a bit fruitier.
If you can't find them, you can substitute 1 teaspoon of sweet paprika and ¼ teaspoon of red pepper flakes.
Eggs: A fresh egg is more likely to cling to itself in the poaching process, so I do recommend buying fresh eggs if you can!
TIP: For a richer flavor, use butter instead of oil. As the butter cooks with the walnuts, it will begin to toast, giving you a "brown butter"-esque flavor.
For a full list of ingredients and their quantities, please refer to the recipe card.
How to Make This Recipe

Step 1 - Make the garlic yogurt: In a small bowl, combine yogurt and grated garlic. Taste and season with a good amount of salt.
Divide into two servings bowls, and set aside to allow warm to room temperature.

Step 2 - Prepare the eggs: Set a small saucepan over medium-low heat with 2 - 3 inches of water and a little vinegar until the water is just barely simmering with wisps of steam (about 180°F). There should be very small bubbles, if any.
Meanwhile, crack each egg into a small bowl (this makes the transferring process much easier!).
TIP: This dish is meant to be rather garlicky, so if you're a bit sensitive, start with less!

Step 3: Using a slotted spoon, stir the water in the center of the pot until a whirlpool forms. Drop one egg into the center of the whirpool, and cook for 2 - 3 minutes until the whites are opaque and set.

Step 4: Carefully remove the egg with the slotted spoon, allowing any excess water to drip back into the pot. Place on top of the yogurt, and repeat with the second egg.

Step 5 - Make the spiced oil: Just before serving, prepare the oil. In a very small pan, heat olive oil over medium-low heat. Add the walnuts (if using) and a pinch of salt, and allow to fry until golden-brown, stirring occasionally, about 3 - 5 minutes. Add the chili flakes, and swirl frequently until aromatic.

Step 6: Immediately remove the oil from the heat and drizzle over each egg. Sprinkle with flaky salt, if desired. Enjoy!
Expert Tip
Keep a careful watch on the oil. Both the walnuts and the chili flakes are very susceptible to burning, so when in doubt, pull it off the heat! They will continue to cook even after removing them from the heat.
Recipe FAQs

Aleppo and Maras chilies are pretty mild, so it shouldn't be too spicy! However, the raw garlic does add a bit of heat, so if you're sensitive, feel free to start with less.
Unfortunately, no, this dish is best made just before serving. You can, however, make the garlic yogurt 1 - 2 days in advance and store it in the fridge in an airtight container!
Vinegar lowers the pH of the water, helping egg whites coagulate faster and stay compact around the yolk. This prevents the whites from spreading out in the water.
This dish is very well-balanced on its own, but if you'd like to add a little bit something extra, feel free to garnish with fresh herbs, like parsley or mint. You could even play around with the spiced oil, and add some crushed cumin or coriander seeds!
I have seen Çilbir made with both olive oil and butter, though I do think butter is more common. I personally prefer the peppery flavor and lightness of oil, but butter is great too!

For even more cozy recipes, be sure to subscribe to my newsletter.
Happy eating! Love, KarishmaÇilbir (Spiced Turkish Eggs)
Ingredients
- 1 cup Greek yogurt or labneh*, homemade Greek yogurt would be divine here!
- 1 clove garlic, finely grated
- Salt, to taste
- 1 tablespoon white distilled vinegar, or apple cider vinegar
- 2 large eggs
- 2 tablespoons extra-virgin olive oil
- ¼ cup finely-chopped walnuts, optional
- 2 teaspoons Maras chili flakes, or Aleppo pepper
- Flaky salt, optional | for topping
- Crusty bread, for serving
Instructions
- Make the Garlic Yogurt: In a small bowl, combine 1 cup Greek yogurt or labneh* with 1 clove garlic. Season with salt, to taste.Divide the yogurt amongst two serving bowls, and set aside to come to room temperature while you prepare the rest of the dish.Note: I typically like my yogurt to be well-seasoned, since the eggs don't have any salt!
- Prepare the Eggs: Fill a small (1.5-quart) saucepan with 2 inches of water and 1 tablespoon white distilled vinegar. Bring to a bare simmer over medium-low heat, about 7 - 10 minutes. The pot will emanate wisps of steam (about 180°F), and the water will have very small bubbles, if any.Note: If you have a cooking thermometer, you're looking for a temperature of 180℉/82℃.
- Cook the Eggs: Meanwhile, crack 2 large eggs into separate small bowls. This will make the transfer process much smoother.Once the water is ready, use a slotted spoon to stir the water and create a whirlpool in the center of the pot. Carefully drop the egg into the center of the whirpool, and poach for 3 minutes, or until the whites are nicely set. Using the slotted spoon again, carefully scoop the egg out of the water and allow any excess liquid to drop back into the pot. Transfer the egg to a serving bowl, and repeat, poaching the other egg and setting it into the other bowl.
- Make the oil: Just before serving, prepare the oil. In a very small pan, set 2 tablespoons extra-virgin olive oil over medium-low heat. Add the ¼ cup finely-chopped walnuts and a pinch of salt, and cook, stirring occasionally until the nuts are golden-brown, about 3 - 5 minutes. Stir in 2 teaspoons Maras chili flakes, and cook until aromatic, about 15 - 30 seconds, swirling the pot occasionally to prevent burning. Immediately remove from the heat, and drizzle over the eggs. Top with Flaky salt if desired, and serve with Crusty bread for dipping. Enjoy!Note: Keep a careful watch on the oil. Both the walnuts and the chili flakes are very susceptible to burning, so when in doubt, pull it off the heat!
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Danny
This made for an incredible brunch! I sent photos to my coworkers and received compliments all day. For such a simple dish, it packs a big punch. Love the flavors!
- Danny
Karishma
Happy to hear that Danny! SO glad you enjoyed!