Go Back
+ servings
Turkish Poached Eggs Recipe with Garlic Yoghurt and Chilli Oil for Cilbir. Copyright © 2021 Terence Carter / Grantourismo. All Rights Reserved.
Print Recipe
5 from 1 vote

Turkish Poached Eggs Recipe with Garlic Yoghurt and Chilli Oil for Cilbir

This Turkish poached eggs recipe makes cilbir – more correctly çılbır, pronounced ‘chil-bir’ – a delicious Turkish brunch dish of runny eggs immersed in creamy garlic yoghurt, drizzled with buttery chilli oil, and garnished with fragrant fresh dill. A favourite of Ottoman sultans, çılbır can be eaten for breakfast, brunch, lunch, or a snack.
Prep Time10 mins
Cook Time10 mins
Course: Breakfast
Cuisine: Turkish
Servings: 2 servings
Calories: 657kcal
Author: Terence Carter


  • 2 slices sourdough bread
  • 2 eggs large
  • 40 g butter
  • 15 ml extra virgin olive oil
  • 1 tsp chilli flakes
  • 30 ml chilli oil
  • 200 g Greek yoghurt
  • 1 tsp garlic powder
  • 1 tsp sea salt
  • fresh dill chopped finely


  • Toast the sourdough bread.
  • Put the eggs on to poach.
  • Place the butter in a saucepan over medium heat and leave until it gently browns.
  • Turn the heat off and stir in the olive oil, chilli oil and chilli flakes.
  • Place the yoghurt in two serving bowls and stir in the garlic powder.
  • Place the poached eggs gently onto the yoghurt, pour the chilli butter over the yoghurt, distributing evenly between each bowl, and sprinkle with salt and fresh dill.


Calories: 657kcal | Carbohydrates: 42g | Protein: 24g | Fat: 45g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 212mg | Sodium: 1750mg | Potassium: 326mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1038IU | Vitamin C: 1mg | Calcium: 173mg | Iron: 4mg