How To Make My Favorite Turkish Breakfast: Cilbir (Turkish Eggs)

Some mornings, time is a luxury I just don’t have. Between the rush to get out the door and the thought of everything that needs to be done, breakfast often gets sidelined. But a quick, on-the-go sandwich doesn’t always hit the mark. That’s when I whip up my favorite Turkish breakfast, or Cilbir—a dish that’s both hearty and light, taking only five minutes to prepare but delivering flavors that feel far more indulgent. Let’s make these turkish eggs!

Related: How to Make Traditional Turkish Tea

Ingredients

• 1/2 cup yogurt (preferably greek yogurt)
• 1/2 tsp garlic, minced or finely grated
• 4 tbsp butter
• Chili flakes and paprika to taste
• Salt to taste
• 1 tbsp chopped coriander or mint
• 1 egg (or 2 if you prefer more protein in your breakfast)

Instructions to Make Turkish Breakfast Eggs

Prepare the yogurt base: Start by whisking the yogurt until it’s smooth and creamy. This step might seem simple, but it’s key to creating a velvety base for the dish. Once you’ve got the yogurt to the right consistency, mix in the minced or finely grated garlic and a pinch of salt. The garlic adds a subtle kick that pairs beautifully with the richness of the yogurt. Set this aside for now.

Cook the egg: Heat a non-stick or cast-iron pan over medium heat. Add 1 tablespoon of butter to the pan and let it melt, swirling it around to coat the surface evenly. Carefully crack the egg into the pan and cook it sunny side up, until the whites are set but the yolk is still runny. If you prefer your yolk a bit firmer, feel free to cook it longer—just make sure not to overcook, as you want that creamy yolk to blend with the yogurt later. Once done, remove the egg from the pan and set it aside.

Prepare the flavored butter: In the same pan, add the remaining 3 tablespoons of butter. Let it melt over medium heat until it starts to sizzle and foam slightly. Then, sprinkle in your chili flakes and paprika. Stir the spices into the butter, allowing them to bloom and release their aromas—this should only take 15 to 30 seconds. Be careful not to burn the spices; they should be fragrant and lightly toasted, not scorched.

Assemble the dish: Spread the prepared yogurt mixture evenly on a serving plate, creating a bed for the egg. Gently place the sunny side up egg on top of the yogurt. Now, take the sizzling chili butter and spoon it generously over the egg and yogurt. The warm, spiced butter will melt into the yogurt, creating a rich, flavorful sauce that ties the dish together.

• Garnish and serve: Finish by sprinkling the dish with chopped coriander or mint for a fresh, herbal note that cuts through the richness. Add a pinch more salt if needed. Serve your Cilbir with a slice of sourdough bread on the side to soak up all the delicious yogurt and butter.

And there you have it—Turkish eggs that are as easy to make as they are satisfying to eat. It’s the perfect Turkish breakfast for those mornings when you want something that feels special, even if you only have a few minutes to spare.

 

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