This simple savory breakfast has been a quiet obsession in my kitchen for years. Cilbir — Turkish eggs — is one of those dishes that feels indulgent and comforting at the same time: silky, tangy yogurt warmed by garlic, topped with soft, poached eggs and crowned with a heated olive oil spiked with Aleppo pepper or red pepper flakes. I first made this one winter morning when my fridge held only yogurt and a few eggs; the result was so vivid in flavor that it instantly became my go-to weekend brunch. The contrast of textures — cooling yogurt, warm runny yolk, and the tiny shards of peppered oil — creates a memorable bite every time. I love making this when friends drop by for a relaxed weekend meal because it’s impressive-looking but comes together quickly. The garlic should be subtle but present, the eggs perfectly poached with custardy yolks, and the chili oil bright and aromatic. I prefer full-fat plain Greek yogurt, like Fage or Chobani, for the creaminess it lends; the olive oil should be extra virgin and fruity, and Aleppo pepper adds a unique warm, slightly fruity heat that’s different from ordinary cayenne. Serve with crusty rustic bread for dipping, and you have a small feast that feels polished but is utterly straightforward.

Ingredients

• Plain whole-milk Greek yogurt (1 cup): Choose a thick, full-fat brand (Fage Total 5% or a similar whole-milk variety) for a creamy base that won't split when warmed slightly; bring to room temperature so it feels silky under the eggs.
• Garlic (1 to 2 cloves): Finely mince or grate the garlic so it blends smoothly into the yogurt; start with 1 clove if you prefer a subtle garlicky note, 2 for a more assertive flavor.
• Eggs (2 large): Freshness matters for poaching — the fresher the egg, the neater the white clings to the yolk. Use large eggs at room temperature for consistent cooking.
• Extra virgin olive oil (3 tablespoons): Pick a fruity, high-quality oil you enjoy eating raw; it becomes the flavor carrier for the chili and finishes the dish.
• Vinegar (1 to 2 tablespoons, optional): Use white vinegar or apple cider vinegar in the poaching water to help the egg whites coagulate quickly; optional but helpful.
• Aleppo pepper (2 teaspoons) or red pepper flakes: Aleppo provides a warm, slightly fruity heat; use crushed red pepper if you don’t have Aleppo, but start with less to taste.
• Kosher salt (pinch): Season the yogurt and adjust at the end; remember the bread and other components may add salt too.
• Rustic bread, for serving: Country sourdough or a chewy boule works best for dipping into the runny yolk and yogurt.

Instructions

Prepare the yogurt: In a small mixing bowl, whisk 1 cup room-temperature whole-milk Greek yogurt with 1 to 2 finely minced garlic cloves and a good pinch of kosher salt until smooth and slightly glossy. Let it sit at room temperature for a few minutes to allow the garlic to mellow and the yogurt to loosen for easier spreading. Set up the poaching water: Fill a medium saucepan with about 3 quarts of water and bring to a gentle boil. Lower to a simmer and stir in 1 to 2 tablespoons vinegar; the acidity helps the white wrap the yolk. Maintain a steady simmer — too vigorous and the egg will fall apart. Prep the eggs for poaching: Crack each egg into a small ramekin or bowl. For neater whites, briefly and gently drain the very thin watery part of the white through a fine mesh sieve over a small bowl before transferring the egg to the ramekin. Having the eggs in individual bowls makes it easy to slide them gently into the water. Poach the eggs: Using a wooden spoon, stir the simmering water to create a mild vortex. Carefully slide one egg from the ramekin into the center of the swirl; cook 2 to 3 minutes for set whites and a runny yolk (2.5 minutes is a sweet spot for large eggs). Use a slotted spoon to transfer the egg to a plate lined with parchment. Repeat for the second egg, keeping an eye on water temperature. Make the chili oil: While the second egg cooks, warm 3 tablespoons extra virgin olive oil in a small skillet over medium-low heat until it shimmers but is not smoking. Remove from heat and stir in 2 teaspoons Aleppo pepper or red pepper flakes immediately — the residual heat blooms the spice into the oil. Taste and adjust: if you want it smokier, add a tiny pinch of smoked paprika. Assemble and serve: Divide the garlicky yogurt between two shallow bowls and spread into a shallow well in the center. Gently place one poached egg on top of each yogurt bed. Drizzle the warm chili oil over each egg and around the yogurt, letting the oil sink into the yogurt and color it a warm red. Finish with a flaky sea salt pinch and serve right away with rustic bread for dipping.

Storage Tips

Store the garlicky yogurt in an airtight container in the refrigerator for up to 48 hours; the flavors will meld and actually taste more rounded after a few hours. Keep poached eggs separate and only poach at the time of serving for the best texture — if you need to prep ahead, you can soft-boil eggs for 6 to 7 minutes, cool them in ice water, and rewarm gently in hot water for a minute before plating. Use glass containers for yogurt to avoid odor transfer, and warm plates slightly in the oven for a minute before serving if you want the assembled bowls to remain warm longer.

Ingredient Substitutions

If you don’t have whole-milk Greek yogurt, you can use plain full-fat yogurt strained through a fine sieve or cheesecloth for 30 minutes to thicken it. For chili, if Aleppo pepper is unavailable, use smoked paprika plus a pinch of crushed red pepper to mimic the fruity, slightly smoky profile. Swap white vinegar with apple cider vinegar or a splash of lemon juice in the poaching water if you prefer the brighter acid. For a dairy-free version, skip the yogurt and use a thick cashew cream seasoned with lemon and garlic, though the texture will be different.

Serving Suggestions

Serve with slices of toasted rustic sourdough or a warm pita brushed with olive oil. For a heartier breakfast, accompany with roasted cherry tomatoes, sautéed greens, or a simple cucumber-tomato salad dressed with lemon and olive oil. Garnish with fresh herbs like dill or parsley and a scattering of sumac for a tart finish. Pair with strong coffee or a light Turkish tea to balance the richness.

Cultural Background

Cilbir has roots in Ottoman-era kitchens and remains a cherished Turkish breakfast item. Traditionally, it’s a simple peasant dish that celebrates eggs and yogurt — two staples in the region — elevated by a finishing oil infused with red pepper. In Turkey, the dish is often seasoned with dried mint or Aleppo pepper and served alongside fresh bread for communal dining.

Seasonal Adaptations

In spring and summer, top the bowls with quickly roasted, blistered cherry tomatoes and a scattering of fresh herbs like mint or parsley. In winter, serve with lemon-preserved olives and warm spiced flatbread. For a festive twist, add a spoonful of sautéed mushrooms or caramelized onions to the yogurt base for deeper, savory notes.

Meal Prep Tips

Make the garlicky yogurt up to two days ahead and store it chilled. Poach eggs to order and assemble just before serving for the best presentation. For multiple guests, set out the yogurt in a shallow platter and place poached eggs on top right before serving, drizzle with the chili oil and let everyone help themselves. Use warm serving bowls to keep the food cozy longer.

Whether you make Cilbir for a quiet morning or to share with friends, it’s one of those dishes that turns a handful of humble ingredients into something unexpectedly elegant. I encourage you to make it your own — tweak the spice, the garlic amount, or the bread pairing — but don’t skip the olive oil finish; it’s the flourish that brings everything together.