Have you ever wanted a breakfast that feels gourmet but takes under 10 minutes to prep? That’s where Turkish Eggs (Çılbır) shine. This protein-packed, Mediterranean breakfast blends creamy garlic yogurt, jammy poached eggs, and fiery spiced butter all layered for pure morning comfort.
This Turkish breakfast recipe has been my go-to during busy weeks, especially when I need something filling, healthy, and utterly delicious. I’ve tested it over 10 times and figured out a prep-ahead method that lets you enjoy it for up to three days.
Looking for the perfect salad to pair with it? Don’t miss our Mediterranean Salad Dressing with Sumac tangy and zesty enough to complement every bite.
🥚 Turkish Eggs (Çılbır) Prep-Friendly Recipe
| Ingredient | Quantity |
|---|---|
| Eggs | 6 |
| Thick strained yogurt | 300g |
| Fresh dill | 2 tbsp (chopped) |
| Garlic (grated) | 1 small clove |
| Salted butter | 20g |
| Harissa paste | 1 tsp |
| Chilli flakes | Pinch |
Prep Time: 10 mins
Cook Time: 6 mins
Servings: 3 pots (2 eggs per pot)
🔪 Step-by-Step Instructions
- Boil eggs: Bring water to a boil, add eggs, and cook for 6 minutes.
- Ice bath: Transfer eggs immediately to iced water and leave for 3 minutes. Peel carefully.
- Yogurt base: Mix yogurt with chopped dill, grated garlic, and a pinch of salt. Taste and adjust.
- Spiced butter: Heat butter with 1 tsp olive oil, harissa, and chilli flakes until foamy. Set aside.
- Assemble: In 3 small jars or bowls, add the yogurt base, 2 eggs, and a spoonful of spiced butter. Garnish with more dill.
- Store: Refrigerate up to 3 days. To serve, bring to room temp and enjoy with warm toast.
Pro Tip: Leave the eggs whole to maintain freshness longer. The yogurt may release some water over time that’s normal.
🧠 I recommend using pasture-raised or organic eggs for better flavor and richer yolks. And don’t skip the dill it gives the dish its signature herbal lift.
☕️ A Historic Bowl with Ancient Roots
Turkish Eggs (Çılbır) date back to the Ottoman Empire, where poached eggs over yogurt were a beloved palace delicacy. The dish has evolved but still carries the same soul-soothing richness.
- • First recorded in 15th-century Turkish cookbooks
- • Traditionally served to sultans with fresh flatbread
- • Yogurt and garlic were prized for their probiotic and medicinal qualities
“My grandmother would drizzle the warm butter with Aleppo pepper and whisper ‘the spicier, the stronger your day starts.'”
“There’s something ancient and grounding about dipping bread into soft eggs and garlicky yogurt. It connects you to generations of comfort and care.”
This makes Turkish Eggs (Çılbır) not just a fresh, healthy dish, but a bite of heritage.
Explore more Mediterranean flavors with our Mediterranean Cucumber Salad or try this satisfying Mediterranean Chicken Salad.
🥞 Topping Variations
Spicy Herb Crunch
A handful of chopped walnuts, crushed Aleppo pepper, and fresh mint.
Lemon Zest Zing
Add lemon zest and a sprinkle of sumac to the yogurt mix.
Tahini Swirl
Stir a spoon of tahini into the yogurt for nutty depth.
I tested these combinations after a trip to Istanbul’s spice bazaar each one adds a new layer of texture and flavor.
🍽️ How to Serve
Warm toast, pita, or simit are perfect for scooping up the eggs and yogurt. A fresh tomato-cucumber salad on the side adds crunch and brightness.
How to Store for Next
- Store the yogurt, butter, and eggs separately for best results.
- Keep in airtight containers.
- Bring to room temperature for 30 minutes before serving.
According to USDA storage guidelines, cooked eggs are safe in the fridge for up to 3 days.
🌿 Benefits of Turkish Eggs (Çılbır)
🍽️ Nutritional Breakdown
| Nutrient | Per Pot (Approx) |
| Calories | 250 kcal |
| Protein | 22g |
| Carbs | 5g |
| Fats | 17g |
❤️ Health Effects & Mechanisms
- Eggs: High in complete protein and B-vitamins – supports muscle and brain health
- Yogurt: Probiotic-rich – boosts gut health
- Garlic: Contains allicin – anti-inflammatory and heart-supportive
While eggs are nutrient-dense, consult a healthcare provider for dietary advice tailored to your needs.
💬 Real Stories, Real Results
“I meal-prepped these on Sunday and had gourmet breakfast every day. Game-changer!” – Amina, via Instagram poll
“The garlic yogurt and chili butter combo is just magical. Even my kids asked for seconds.” – Jon, newsletter subscriber
“Perfect protein-rich meal before a hike. Easy, flavorful, and filling.” – Carlos, community comment
Feedback gathered from Instagram stories and Celeste Recipes newsletter subscribers.
👀 FAQs About Turkish Eggs
What are Turkish eggs made of?
Poached eggs, garlic yogurt, and spiced butter with chili or Aleppo pepper.
Why is it called Turkish eggs?
Because it originated in Turkey, traditionally known as “Çılbır”.
Are Turkish eggs healthy to eat every day?
Yes, they’re high in protein and healthy fats. Just be mindful of butter and sodium levels.
How to eat Turkish eggs?
Scoop up with warm bread, pita, or enjoy as a dip-style breakfast.
How much protein is in Turkish eggs?
Each serving has approximately 22g of protein.
🎉 Conclusion
Turkish Eggs (Çılbır) are quick, nourishing, and deeply satisfying. They’re now part of my regular breakfast rotation especially when I want something comforting and flavorful.
If you try this recipe, tag me on Pinterest or Facebook I’d love to see your twist!
Tested in my kitchen and loved by my family I’d love to hear how it worked for you!
Turkish Eggs (Çılbır)
Ingredients
Equipment
Method
- Boil eggs for 6 minutes then plunge in iced water for 3 minutes. Peel carefully.
- Mix yogurt, dill, garlic and salt; divide among 3 pots.
- Heat butter with oil, harissa and chilli until foamy; remove from heat.
- Add eggs to pots, drizzle butter mixture, garnish with dill.
- Store in fridge for up to 3 days; bring to room temp before serving.