This Turkish Eggs (aka Çilbir) is my favorite brunch dish. Creamy yogurt, poached eggs, chimichurri sauce, and spiced butter come together in the best way, and it pairs beautifully with crusty bread.
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Why This Recipe Works
This Turkish Eggs recipe is my brunch showstopper, and here’s why I can’t get enough of it:
- Creamy, Herby Yogurt: The base is thick Greek yogurt mixed with dill and garlic. It’s cool, tangy, and the perfect contrast to warm eggs.
- Perfectly Poached Eggs: Soft, jammy yolks sit right on top, adding richness that melts into every bite. They make the dish feel so luxurious.
- Spiced Butter Drizzle: That golden butter with smoked paprika and turmeric ties everything together. It’s bold, warm, and completely irresistible. It reminds me of Spicy Shakshuka with Harissa.
- A Kick of Chimichurri: I like to spoon on a spicy, herby chimichurri for freshness and heat. It’s the flavor boost that takes this Turkish breakfast to the next level!
- Best with Crusty Bread: The real joy is swiping a piece of bread through the yogurt, egg, butter, and chimichurri. Every bite is layered and unforgettable, a lot like my Khachapuri (Georgian cheese bread).
If you enjoyed this recipe, please come back and give it a rating. I ❤️ hearing from you!
Ingredients
- Greek Yogurt – Thick and tangy, Greek yogurt forms the creamy base of this dish. Mixed with dill and garlic, it adds richness and freshness that perfectly balances the eggs and butter.
- Dill and Garlic – Fresh dill brings an herby brightness, while garlic adds depth and a savory bite to the yogurt mixture.
- Unsalted Butter – Melted and infused with smoked paprika and turmeric, the butter is drizzled over the eggs for a warm, spiced finish that’s both bold and comforting.
- Smoked Paprika and Turmeric – These spices infuse the butter with warmth and vibrant color, adding smoky, earthy flavor to each bite.
- Poached Eggs – Soft and silky, poached eggs are gently cooked until the whites are set and the yolks remain runny. They’re nestled into the yogurt and topped with butter and chimichurri for an indulgent bite.
- Chimichurri with Parsley, Mint, and Jalapeño – This herby, citrusy sauce adds brightness, heat, and zing. It’s the perfect contrast to the creamy yogurt and rich butter.
- Shallot, Garlic, and Lemon – These aromatics bring punchy flavor and acidity to the chimichurri, balancing the richness of the dish.
- Olive Oil – Used in the chimichurri to tie all the ingredients together and create a smooth, flavorful drizzle.
For full list of ingredients and instructions, see recipe card below.
Instructions
- Make Spiced Butter and Chimichurri: Melt butter in a small pan, stir in smoked paprika and turmeric, then set aside. In a bowl, mix shallot, parsley, mint, jalapeño, garlic, lemon juice, zest, olive oil, and salt for the chimichurri.
- Crack the Eggs: Crack each egg into a fine mesh strainer to remove loose whites, then transfer to individual ramekins.
- Poach the Eggs: Bring 2 inches of water with vinegar to a gentle simmer in a wide pan. Gently slide in the eggs and poach for 4–6 minutes.
- Remove the Eggs: Use a slotted spoon to transfer the poached eggs to a paper towel–lined plate.
- Make the Herbed Yogurt: Mix Greek yogurt with chopped dill, garlic, and salt. Spread onto a serving platter or shallow bowl.
- Add Poached Eggs: Gently place the poached eggs on top of the herbed yogurt.
- Drizzle Spiced Butter: Rewarm the butter if needed, then drizzle over the eggs and yogurt.
- Add Chimichurri and Serve: Spoon chimichurri over the top and serve immediately with warm crusty bread.
For full list of ingredients and instructions, see recipe card below.
Substitutions & Variations
Here are some of my favorite substitutions and variations:
- Yogurt Swap: I usually mix in dill and garlic, but parsley, chives, or even a little mint work too. If you want it thicker, try using labneh or add a spoonful of sour cream.
- Spiced Butter Ideas: Instead of paprika and turmeric, try Aleppo pepper, chili flakes, or a pinch of cumin. You can also use a touch of harissa or your favorite chili oil.
- Topping Options: Sprinkle with za’atar, sumac, or toasted sesame seeds for extra texture. A few olives on the side or a squeeze of lemon also adds a nice contrast.
What to Serve with Turkish Eggs
Bread & Bases
- Turkish eggs are made for dipping, so always serve them with something crusty and sturdy. I love pairing them with toasted sourdough, Greek Pita, or crusty French baguette to soak up every layer of yogurt, butter, and chimichurri.
- For a more traditional touch, try it with lavash or Turkish simit if you can find it.
Salads & Sides
- Keep the sides simple and fresh to balance the richness of the eggs and butter. A Melon Salad, or a light Raw Carrot Salad adds freshness without overpowering the dish.
- For something a bit more filling, try roasted tomatoes, grilled eggplant, or even crispy chickpeas on the side.
Other Dishes
- To turn Turkish eggs into a full brunch spread, include dishes like Grilled Zucchini and Squash, Herbed Butter Board, or a Mediterranean-style mezze board.
FAQs
What’s the best way to keep poached eggs from falling apart?
Crack the eggs into a fine mesh strainer first to remove any loose whites, then gently transfer them to a ramekin before sliding into the simmering water. Adding a splash of vinegar helps the egg whites stay together while poaching.
How do I keep the poached eggs warm?
Once the eggs are cooked, you can place them in warm water (not boiling) for a few minutes to keep them warm while assembling the dish. This helps avoid overcooking while keeping everything at the right temperature.
What if the butter solidifies before serving?
Just reheat it gently in a small pan or microwave until it melts again. Once it’s back to liquid, drizzle it over the eggs and yogurt as usual.
Can I make parts of this recipe ahead of time?
Yes. You can make the herbed yogurt, spiced butter, and chimichurri up to a day in advance. Store each component in a separate airtight container in the fridge until ready to serve.
How long do Turkish eggs keep?
Store leftover components separately in airtight containers in the fridge for up to 3 days. Reheat the butter and poached eggs gently before serving. The chimichurri can also be frozen for up to 1 month if needed.
How do I reheat leftovers?
Gently reheat the poached eggs by placing them in warm water for 1-2 minutes. Heat the butter in the microwave or a small saucepan over low heat, then serve everything as usual with yogurt and chimichurri.
More Brunch Recipes You’ll Enjoy
- Puff Pastry Quiche Recipe – Serve this easy Puff Pastry Quiche for brunch and breakfast! The puff pastry crust is light and crisp while the egg filling is sensationally fluffy and loaded with corn, shallots, cottage cheese, and roasted peppers.
- Spicy Shakshuka with Harissa – Take breakfast to the next level with this Spicy Shakshuka with Harissa. It’s an easy, yet impressive and eye-catching recipe made with an aromatic tomato sauce and eggs.
- Bacon Pancakes – Start your day with savory, sweet, and fluffy Bacon Pancakes! Packed with crispy bacon bits and green onions and served with a dollop of Greek yogurt and a drizzle of maple syrup, this recipe redefines breakfast indulgence.
- Sausage and Cabbage Skillet – This easy Sausage and Cabbage Skillet is a quick and flavorful meal that’s packed with nutrients. Hearty red cabbage, tender sausage, vitamin-rich kale, and fluffy quinoa come together in less than 30 minutes.
If you try this Turkish Eggs recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Turkish Eggs
Servings: 6 servings
This Turkish Eggs (aka Çilbir) is my favorite brunch dish. Creamy yogurt, poached eggs, chimichurri sauce, and spiced butter come together in the best way, and it pairs beautifully with crusty bread.
Ingredients
Herbed Greek Yogurt
- 1 ½ cups Greek yogurt
- 2 tablespoons dill, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon kosher salt, or more to taste
Spiced Butter
- 4 tablespoons unsalted butter, melted
- ½ teaspoon smoked paprika
- ½ teaspoon turmeric
Spicy Chimichurri
- 1 small shallot, finely chopped
- ¼ cup parsley, finely chopped
- ¼ cup mint, finely chopped
- ½ small jalapeño, deseeded and finely chopped
- ½ lemon, juiced and zested
- 1 clove garlic, minced
- ½ teaspoon kosher salt, or more to taste
- ½ cup extra virgin olive oil
Poached Eggs
- 6 large eggs
- 1 tablespoon white vinegar
Instructions
Herbed Greek Yogurt
- Mix Greek yogurt, chopped dill, grated garlic and salt. Let it sit in the fridge for 1 hour covered with plastic wrap.
Spiced Butter
- Add the unsalted butter in a small pot. Heat over medium-low heat, once the butter has melted, add the smoked paprika and turmeric, let it cook for another minute. Turn off the heat and set a side.
Spicy Chimichurri
- Finely chop the shallot, parsley, mint, jalapeño and mince a garlic cloves. Add to a small bowl, add in the salt, lemon juice, lemon zest and olive oil. Mix well to combine and set a side.
Poached Eggs
- Add 2 inches of water in a deep pan with a tablespoon of white vinegar and bring to a boil then turn down to simmer.
- Carefully crack an egg and put it through a fine mesh strainer (this removes any imperfections of the eggs), then carefully transfer the egg into a small ramekin and slowly slide it into the pan of water. Repeat with the remaining eggs by adding them into the pan. Cook the eggs for 4-6 minutes per egg. If you like a runnier yolk, cook for 4 minutes, and if you want it more cooked, cook for 6 minutes. Remove each egg after each 4-6 minute is up per egg.
- Remove the poached eggs with a slotted spoon and add to a paper towel lined plate. Repeat with remaining eggs.
Serve
- To serve, add the herbed Greek yogurt on a platter, and add the drained poached eggs. Drizzle with the spiced melted butter (if butter hardens, heat it up again). Spoon the spicy chimichurri. Serve with crusty bread and enjoy.
Notes
- Let the herbed yogurt chill in the fridge for at least 1 hour or overnight to allow the flavors to develop and the texture to thicken.
- Use a wide, deep pan for poaching so the eggs have enough space to cook without touching.
- Maintain a gentle simmer, not a boil, while poaching. This helps the egg whites stay intact.
- Add white vinegar to the water and crack each egg through a fine mesh strainer before transferring it to a ramekin. This keeps the whites compact and prevents spreading.
- To keep poached eggs warm before serving, place them in a bowl of warm water until everything else is ready.
- If the spiced butter solidifies before serving, gently reheat it in a saucepan or microwave until melted again.
- You can make the herbed yogurt, chimichurri, and spiced butter a day in advance. Store each in a separate airtight container in the fridge.
- Leftover poached eggs, yogurt, and sauces can be stored in the fridge for up to 3 days. Reheat the eggs by placing them in warm water for 1 to 2 minutes.
- Chimichurri can also be frozen for up to 1 month in an airtight container.
- Serve Turkish eggs with crusty bread to soak up all the flavorful yogurt, butter, and chimichurri.
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If I can write like you, then I would be very happy, but where is my luck like this, really people like you are an example for the world. You have written this comment with great beauty, I am really glad I thank you from my heart.
Yuliya
this looks so delicious!!! is this a spicy dish?
lenaskitchen
Hey Yulia,
The Turkish eggs have a little bite to them, but if you want to keep it heat-free, just omit the jalapeño.
Georgina
What other dish I can I incorporate the Jalapeño Chimichurri (w/mint)? ?
lenaskitchen
I think the chimichurri would be great with any meats or fish too.
iryna
I love Turkish food….my husband of 30 years is Turkish and every year we go for a visit…their breakfasts are out of this world. thanks for this recipe. … Iryna.
lenaskitchen
I hope you give this one a try, it’s such a great and different breakfast.
Shelly Rhoades
I can remember an event. I was 18 at that time. My elder sister was making stuff like this for the first time in her life. He messed the whole thing up.Your Turkish Egg just remind me that loving memory. By the way she is a perfect chef now. She made Turkish Egg last week with a little variation in recipe. It was good.
Thanks!
lenaskitchen
I am so happy to hear that it brought up a good memory for you. Same here. Such a good breakfast to make and enjoy. I love that it’s a little different than your usual every day breakfast. Happy cooking to your sister.