Turkish Eggs Cilbir

Turkish eggs served in a blue bowl drizzled with a butter sauce.

5 from 2 reviews

Super easy Turkish eggs on greek yogurt make a wonderful lunch or dinner.



Herbed Yogurt Mixture:

  • 1 cup greek yogurt, at room temperature
  • 1 clove garlic, mashed
  • ½ teaspoon salt
  • 1 tablespoon fresh mint, chopped
  • 1 tablespoon fresh parsley, chopped

Poached Eggs:

  • 2 eggs
  • 1 tablespoon vinegar

Butter Sauce:

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 teaspoon red pepper flakes


Chopped herbs

Sea salt, to taste


Herbed Yogurt Mixture:

  1. Whisk greek yogurt with garlic and salt until creamy. Fold in the chopped herbs.

Poached Eggs:

  1. Bring a pot of water to boil. Let it simmer and add in vinegar.
  2. Crack one egg in a bowl. Circle the water with a spoon to make a swirl and slowly slide the egg into it. Cook it for 3-4 minutes for a runny yolk, 6 minutes for a more cooked yolk, but runny yolk is way better in this recipe.
  3. Gently transfer it on paper towel using a slotted spoon and repeat with the other egg. I find it easier when I poach one egg at a time.
  4. Never add salt when poaching eggs so that the whites keep their shape.
  5. You can remove the unwanted parts of egg whites after you put them on paper towel.

Butter Sauce:

  1. Heat butter and olive oil in a sauce pan, add in red pepper flakes and cook over low heat just until the pepper flakes give their color to the sauce, about 30 seconds. Be careful, don’t burn the butter. The sauce must be ready within a minute.


  1. To serve Turkish eggs, put some herbed yogurt in a bowl.
  2. Top it with two poached eggs.
  3. Drizzle them with the butter sauce.
  4. Sprinkle sea salt and chopped herbs over them and serve immediately with toasted bread slices.

Keywords: turkish eggs, turkish eggs recipe