Cilbir (Turkish Eggs)

Cilbir (Turkish Eggs)
Look no further than these eggs for your next breakfast, brunch or even lunch.


  • 50g unsalted butter
  • 1 tbsp chilli flakes (Aleppo chilli flakes are traditionally used, but regular chilli flakes also work)
  • 300g Greek yoghurt
  • 1 clove garlic, finely grated
  • 15g dill, chopped
  • 1 tsp salt flakes
  • 1 tbsp lemon juice
  • 6 large eggs
  • 1 loaf Turkish bread

Serves 3


  1. Heat butter until foamy, then add chilli flakes and stir well. Set aside to infuse.
  2. In a bowl, add Greek yoghurt, garlic, dill, salt flakes and lemon juice and stir until well combined. Taste and season.
  3. Bring a wide saucepan of water to a gentle simmer.
  4. Strain eggs in a fine mesh sieve, discarding the whites that come off, then gently place strained eggs in a bowl ready to poach.
  5. Lower the bowl into the water and release eggs one at a time, cooking for 2½ minutes each.
  6. Meanwhile, brush Turkish bread in olive oil and grill over very high heat until charry.
  7. Use a slotted spoon to pull out eggs, resting on a tea towel or paper towel to dry off.
  8. Spread yoghurt onto a platter or individual bowls, top with eggs, drizzle over chilli butter, and garnish with dill.
  9. Serve alongside grilled Turkish bread.