If you’re looking for a high protein breakfast recipe that feels indulgent but supports balanced blood sugar, this Turkish eggs recipe — also known as Çılbır — is one to save.
Turkish eggs are made with perfectly poached eggs served over garlicky Greek yoghurt and finished with a smoky chilli butter. It’s a traditional Turkish dish that delivers protein, healthy fats and gut-friendly probiotics in one simple meal.
What Are Turkish Eggs (Çılbır)?
Çılbır is a traditional Turkish eggs recipe dating back to the Ottoman Empire. It combines warm poached eggs with cold, garlicky yoghurt and spiced melted butter.
The contrast of creamy yoghurt, runny yolk and smoky chilli butter makes this dish unique — and nutritionally balanced. Unlike many sweet breakfasts, Turkish eggs are naturally low in sugar and rich in protein, making them ideal for sustained energy.
Turkish Eggs (Çılbır) Recipe
Serves 2
Ingredients
- 200g full-fat Greek yoghurt
- 2 large eggs
- 2 cloves garlic, finely chopped or crushed
- Zest of 1 lemon
- Small handful fresh dill, roughly chopped
- 60g butter
- 2 tbsp extra virgin olive oil
- 2 tsp chilli flakes
- 1 tsp smoked paprika
- 1–2 slices sourdough bread
- Olive oil for toasting
- Salt to taste
Method
1. Prepare the Garlic Yoghurt Base
Combine the Greek yoghurt, finely chopped or crushed garlic, lemon zest, chopped dill and a pinch of salt in a bowl and mix until smooth. Spread the yoghurt onto your serving plate and allow it to come to room temperature while you prepare the eggs.
2. Bring the Water to Temperature
Fill a saucepan three-quarters full with water and place it over medium heat. Bring the water to a boil, then reduce the heat to a gentle simmer so it is lightly bubbling rather than rapidly boiling.
3. Prepare the Eggs for Poaching
Crack one egg into a fine sieve to remove the thinner, watery whites, then transfer it carefully into a small bowl. Repeat this process with the second egg.
4. Poach the Eggs
Stir the simmering water gently with a spoon to create a whirlpool in the centre, then carefully drop one egg into the middle. Cook for 2½ minutes for a soft, runny yolk before removing with a slotted spoon and draining on kitchen paper. Repeat with the second egg.
5. Make the Smoky Chilli Butter
Melt the butter and extra virgin olive oil together in a small pan over low to medium heat. Once melted and gently bubbling, stir in the chilli flakes and smoked paprika and allow them to infuse for 30–60 seconds before removing the pan from the heat.
6. Toast the Sourdough
Heat a frying pan with a drizzle of olive oil and toast the sourdough slices on both sides until golden and crisp.
7. Assemble and Serve
Place the poached eggs on top of the garlic yoghurt base, spoon over the hot chilli butter and serve immediately with the toasted sourdough.
Top Tips for the Best Turkish Eggs
- Strain each egg through a fine sieve before poaching to remove watery whites and create a neater shape.
- Keep the water at a gentle simmer rather than a rolling boil to prevent the eggs from breaking apart. Use the whirlpool method to help the egg white wrap naturally around the yolk.
- Set a timer for 2½ minutes for perfectly soft, runny yolks with set whites.
- Add the chilli flakes and smoked paprika once the butter has melted and remove from the heat shortly after to prevent burning the spices.
- Use full-fat Greek yoghurt for a thicker texture, higher protein content and better satiety.
- Toast your sourdough in olive oil in a pan for extra flavour and crispness.
Frequently Asked Questions
What is Çılbır?
Çılbır is a traditional Turkish eggs recipe made with poached eggs served over garlicky yoghurt and topped with spiced butter.
Are Turkish eggs healthy?
Yes. Turkish eggs are high in protein, contain healthy fats and are naturally low in sugar, making them a balanced breakfast option.
Can I make Turkish eggs ahead of time?
You can prepare the garlic yoghurt in advance and store it in the fridge. Poach the eggs fresh for best texture.
How many calories are in Turkish eggs?
About 650 calories!
Turkish Eggs (Çılbır) Recipe – A High Protein Balanced Breakfast Ready in 15 Minutes
Ingredients
- 200 g full-fat Greek yoghurt
- 2 large eggs
- 2 cloves garlic finely chopped or crushed
- Zest of 1 lemon
- Small handful fresh dill roughly chopped
- 60 g butter
- 2 tbsp extra virgin olive oil
- 2 tsp chilli flakes
- 1 tsp smoked paprika
- 2 slices of sourdough bread
- Olive oil for toasting
- Salt to taste
Instructions
Prepare the Garlic Yoghurt Base
- Combine the Greek yoghurt, finely chopped or crushed garlic, lemon zest, chopped dill and a pinch of salt in a bowl and mix until smooth. Spread the yoghurt onto your serving plate and allow it to come to room temperature while you prepare the eggs.
Bring the Water to Temperature
- Fill a saucepan three-quarters full with water and place it over medium heat. Bring the water to a boil, then reduce the heat to a gentle simmer so it is lightly bubbling rather than rapidly boiling.
Prepare the Eggs for Poaching
- Crack one egg into a fine sieve to remove the thinner, watery whites, then transfer it carefully into a small bowl. Repeat this process with the second egg.
Poach the Eggs
- Stir the simmering water gently with a spoon to create a whirlpool in the centre, then carefully drop one egg into the middle. Cook for 2½ minutes for a soft, runny yolk before removing with a slotted spoon and draining on kitchen paper. Repeat with the second egg.
Make the Smoky Chilli Butter
- Melt the butter and extra virgin olive oil together in a small pan over low to medium heat. Once melted and gently bubbling, stir in the chilli flakes and smoked paprika and allow them to infuse for 30–60 seconds before removing the pan from the heat.
Toast the Sourdough
- Heat a frying pan with a drizzle of olive oil and toast the sourdough slices on both sides until golden and crisp.
Assemble and Serve
- Place the poached eggs on top of the garlic yoghurt base, spoon over the hot chilli butter and serve immediately with the toasted sourdough.
