Full transparency I’d never heard of Cilbir or searched for a Turkish Eggs recipe until a few months ago after late-night scrolling through Instagram. Then the search was on for the history and flavors in the Cilbir Eggs recipe so I could try this visual delight. The food photography of the jammy eggs, green of the fresh dill and the crunchy bread that is used for dipping caught me eye and I needed to discover more. So this began my hunt to know what exactly Cilbir is.

jammy eggs on turquoise plate on wood background

Ingredients for Creamy Turkish Eggs – Cilbir

  • Greek Yogurt – Plain greek yogurt, can be traditional or nonfat, this will be your preference. I prefer Greek of the Gods Traditional.
  • Fresh Garlic – Fresh garlic is used directly in Greek yogurt and is raw, so that is why the freshest garlic works best.
  • Sea Salt Flakes – The sea salt flakes are sparingly sprinkled before serving. It is a beautiful touch to the plating, plus that little extra flavor boost.
  • Fresh Eggs
  • Butter
  • Aleppo Pepper
  • Lemon – We use the zest of one medium lemon. You will then save the lemon for another use, storing in your refrigerator.
  • Dill – A few sprigs of fresh dill bring a bright note to the dish.
jammy eggs in yogurt roasted potatoes and red grapes on black plate with grey napkin and gold fork

Tips and Notes

  • Serving the Cilbir eggs with a crusty piece of bread is the extra touch you can use for dipping into the yogurt and yolks.
  • Your eggs can be served to your preference. Poaching eggs is a bit more cooking and time intensive.
jammy eggs on turquoise plate on wood background

Turkish Eggs Recipe with Aleppo Pepper – Cilbir

Debbie Truman
Turkish Eggs or also known as Cilbir, is a beautifully composed poached egg dish paired with a garlicky Greek Yogurt and topped with foamy browned Aleppo spiced butter. This is a recipe for ONE, yet can be doubled or tripled so I can EAT more…or serve to guests.
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Prep Time 15 minutes
Cook Time 10 minutes
Course Breakfast
Cuisine Mediterranean
Servings 1


  • 1/2 cup Greek Yogurt, Plain
  • 1 clove Fresh Garlic finely minced
  • pinch Sea Salt Flakes
  • 2 large eggs
  • 1 tablespoon butter, unsalted
  • 1 teaspoon Aleppo Pepper
  • 2 springs fresh dill
  • 1 teaspoon lemon zest


  • Prepare the Greek yogurt first so it can be brought to room temperature while prepping and preparing the rest of the dish. In a bowl, combine the 1/2 cup of plain Greek yogurt, a small clove of minced garlic, and a pinch of flaky sea salt. Mix and set aside until ready to use.
  • To prepare your eggs, use a medium-sized pot filled with water enough to fully cover the eggs, and bring to a full boil over high heat.
    Lower the eggs into the boiling water. It is best to use a slotted spoon for easy handling of the eggs. Please keep the water to a boil and set your kitchen timer, and cook for 6 minutes once your eggs are placed in the water.
    Once the eggs are cooked for 6 minutes, remove and place them directly into an ice bath of cold water to stop the cooking.
    After a few minutes they should be cool enough to peel. You still want them to be warm for the meal.
  • While the eggs are cooking prepare the brown Alpeppo butter. In a saute pan, melt the unsalted butter and continue to whisk lightly while it begins to brown over medium heat. Once the butter starts to brown, turn the heat off and add the teaspoon of Aleppo pepper and continue to whisk until foamy.
  • On your serving plate, spread the yogurt mixture to create a fantastic landing place for your jammy eggs. Cut the eggs in half and place them over the mixture. Drizzle with the foamy brown butter. Complete by sprinkling the minced fresh dill, lemon zest, and a pinch of flaky salt.


This recipe can also use poached eggs if that is your preferred method.
Also, you can serve with crusty bread to soak up all the goodness.
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