This recipe for Cilbir (Turkish eggs) has been my go-to for weekends when I want something that's both comforting and a little celebratory. I first tasted this combination at a small Istanbul cafe years ago: perfectly poached eggs floating on luxuriously tangy, garlic-scented yogurt with a drizzle of warm, chili-infused olive oil. The contrast of cool yogurt and hot oil, soft eggs and crusty bread, stuck with me, and I began recreating it at home. Over time I refined small details — using whole-milk Greek yogurt for a creamier base, resting eggs to room temperature, and straining the runny white to keep the presentation clean.

What makes this version special to me is the balance of textures and the simplicity of technique. The yogurt is bright and silky, the egg yolk bursts like a sauce, and the warmed Aleppo-style pepper in olive oil adds an aromatic, slightly smoky heat without overpowering the dish. We usually eat it for weekend brunch with rustic bread, but it’s elegant enough for a light dinner. Family and friends always ask for the recipe — they love how impressive it looks with very little hands-on time.

Ingredients

• Plain Greek yogurt: Use 1 cup of whole-milk plain Greek yogurt at room temperature. Whole-milk varieties (look for brands like Fage or Chobani in the U.S.) give a creamier, silkier base than low-fat versions and they tolerate the warm oil without splitting.
• Garlic: 1 to 2 small garlic cloves, finely minced. Fresh garlic gives the yogurt its bright savory backbone — mash or grate it finely to avoid large bites.
• Eggs: 2 large eggs, ideally at room temperature. Room-temp eggs poach more reliably; if you forget to sit them out, warm them briefly in a bowl of warm water for a few minutes.
• Vinegar (optional): 1 to 2 tablespoons white or apple cider vinegar for the poaching water. Vinegar helps the whites set quickly for a neater appearance but isn’t essential if you prefer not to use it.
• Extra virgin olive oil: 3 tablespoons. Choose a fruity, quality olive oil as it becomes the flavor carrier for the chili flakes.
• Aleppo pepper: 2 teaspoons Aleppo pepper for a mellow, raisin-like heat, or substitute mild crushed red pepper flakes if unavailable.
• Salt and bread to serve: Kosher salt to taste and rustic bread for dunking (optional). Freshly cracked black pepper and chopped parsley are nice finishing touches.

Instructions

Prepare the yogurt base: In a small mixing bowl, whisk together 1 cup of room-temperature whole-milk Greek yogurt with the finely minced garlic and a good pinch of kosher salt until smooth and glossy. Taste and adjust salt — the yogurt should be tangy but not overly salty. Divide the mixture between two shallow serving bowls, spreading it to create a small well in the center where the egg will sit. Bring water to a gentle boil: Fill a medium saucepan with about 4 to 6 cups of water and bring to a gentle boil over medium-high heat. Reduce to a steady simmer and add 1 to 2 tablespoons vinegar if using. The water should have movement but not a ferocious boil — a gentle whirl will help the egg white wrap the yolk. Prepare the eggs for poaching: Crack each egg into a small ramekin or cup. For neater whites, briefly spoon the egg into a fine mesh sieve and let the thinnest, watery portion of the egg white drain away; this reduces wispy strands in the poaching water and gives a cleaner finished look. Transfer each egg from the ramekin straight to the simmering water. Poach the eggs: Create a gentle vortex in the simmering water using a wooden spoon, then carefully slip the egg into the center. Cook for 2 to 3 minutes for a runny yolk and fully set whites; 3 to 4 minutes will yield a slightly firmer yolk. Use a slotted spoon to lift the egg out and transfer to a plate lined with parchment or paper towel to drain. Repeat with the second egg. Make the spicy olive oil: While the second egg poaches, warm 3 tablespoons of extra virgin olive oil in a small skillet over low-medium heat. Add 2 teaspoons Aleppo pepper (or crushed red pepper flakes) and stir for about 20 to 40 seconds — just until fragrant and warmed through. Be careful not to let the oil smoke or the pepper burn; remove from heat as soon as it releases aroma. Assemble and serve: Gently place each poached egg on top of the yogurt wells. Spoon the warm, pepper-infused oil over the eggs so it pools around the yolk and stains the yogurt a warm crimson. Finish with an extra pinch of kosher salt, a crack of black pepper, and chopped parsley if using. Serve immediately with rustic bread for dipping.

Storage Tips

Prepare the yogurt base up to three days ahead and keep it covered in the refrigerator — this makes assembly a breeze on busy mornings. Poached eggs should be served immediately; if you must hold them briefly, transfer to a bowl of warm (not hot) water for up to 10 minutes, then drain and serve. Leftover assembled bowls don’t keep well because the warm oil changes the yogurt’s texture; instead, store components separately. For freezing, only bread (if any) should be frozen; the eggs and yogurt will degrade in quality.

Ingredient Substitutions

If you don’t have Aleppo pepper, substitute 2 teaspoons of mild crushed red pepper flakes or a pinch of smoked paprika for a different flavor note. For a dairy-free version, swap Greek yogurt for a thick, unsweetened cashew yogurt and mark the dish as dairy-free — texturally it’s similar but the flavor will be slightly sweeter and less tangy. Use apple cider vinegar or white wine vinegar in the poaching water if you prefer a subtler acidity. For a richer finish, replace half the olive oil with melted unsalted butter for a nuttier sauce.

Serving Suggestions

Serve these with thick slices of toasted country bread, grilled pita, or crusty sourdough to mop up the yolk and yogurt. Fresh herbs like chopped dill, mint, or parsley brighten the plate. For a brunch spread, pair with sliced tomatoes, olives, and a light green salad dressed with lemon. Add roasted cherry tomatoes or sautéed greens on the side for a heartier meal. For a picnic-style presentation, bring the yogurt pre-mixed and oil warmed in a small thermos or jar; assemble on site.

Cultural Background

Cilbir is a classic Turkish breakfast dish dating back several centuries, originally served in Ottoman households and now commonly found across Turkey. The combination of eggs and yogurt reflects the region’s love of yogurt as both a stand-alone food and a sauce component. The fiery oil finish is a hallmark of Anatolian cuisine, where warmed oils infused with red pepper or paprika are used to finish many dishes for both flavor and color.

Seasonal Adaptations

In spring and summer, top the dish with quick-pickled radishes or thinly sliced cucumbers for brightness. In autumn, add roasted squash seeds or a drizzle of browned butter with a pinch of Aleppo to echo seasonal richness. During winter, serve alongside roasted root vegetables or a warm lentil salad to make the meal more substantial and comforting.

Meal Prep Tips

For weekday meal prep, portion the yogurt base into containers so each person can assemble a bowl in minutes. Poach eggs just before serving; alternatively, soft-boiled eggs are acceptable if you prefer an easier make-ahead option — cook 6 to 7 minutes, chill, and rewarm briefly before plating. Store warm oil in a small, heatproof jar and reheat gently; never overheat as the pepper will burn and become bitter.

There’s joy in how simple ingredients can produce such a layered, expressive dish. Give it a try the next time you want something quick but impressive — and make it your own with the little tweaks that reflect your pantry and tastes.