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Çilbir (Turkish Eggs): For a Flavourful Breakfast

Çilbir, or Turkish eggs, is a delightful blend of creamy, spicy, and tangy flavours, offering a rich and satisfying experience, perfect for a luxurious breakfast or a light supper. Ready in just 20 minutes, this recipe combines creamy Greek yoghurt, vibrant chilli butter, and a touch of fresh dill for a flavour explosion that will tantalise your taste buds. So ditch the ordinary and indulge in the extraordinary with Çilbir!

The Perfect Pairing: Sourdough Bread for a Delightful Dip

Çilbir begs to be scooped up with slices of crusty sourdough bread. This tangy bread offers not just delicious texture but also potential health benefits. Unlike most breads, sourdough is fermented using a natural starter culture, which breaks down some of the gluten, potentially making it easier to digest for those with sensitivities. Additionally, sourdough boasts a lower glycemic index compared to regular bread, meaning it might cause less fluctuation in blood sugar levels.

Fuel Your Day with Protein Power

This delightful breakfast is more than just delicious, it’s also a protein powerhouse! Greek yoghurt, a key ingredient in the base, is packed with protein. Served with eggs, this combination is a protein punch that helps keep you fuller for longer.

To complete your Çilbir experience, toast a thick slice of your favourite sourdough bread and use it to mop up every last bit of the creamy yoghurt sauce and the flavourful chilli butter.

Thyroid-Friendly Benefits

Greek Yogurt: Provides a good source of protein and calcium, important for thyroid health and overall metabolism.

Eggs: Rich in selenium and iodine, essential minerals for thyroid hormone production and regulation.

Diabetes-Friendly Benefits

Greek Yogurt: Low in carbohydrates and high in protein, which helps stabilize blood sugar levels.

Sourdough Bread: Has a lower glycemic index compared to regular bread, potentially causing less impact on blood sugar levels.

Macronutrient Composition per serving

Calories: 400 kcal

Protein: 20-25g

Fat: 20-25g

Carbs: 30-35g

Ingredients Used For Turkish Eggs

Main Dish:

Eggs: are the central ingredient, poached to creamy perfection, providing a rich, gooey yolk that blends with the other components.

Vinegar is added to the poaching water to help the egg whites coagulate faster, ensuring a neater poached egg.

Sourdough Bread: Offers a tangy crunch that contrasts well with the creamy and spicy elements of the dish.

Yogurt Mixture:

Greek Yoghurt: Acts as a creamy, tangy base that balances the heat from the chili butter. Its high protein content also makes this dish more filling.

Garlic: Adds a sharp, aromatic depth to the yoghurt.

Dill: Provides a fresh, slightly anise-like taste that enhances the yoghurt’s flavour.

Salt and Pepper: Essential for seasoning and bringing out the flavours of the yoghurt mixture.

For the Chilli Butter:

Butter: Creates a rich, velvety medium to infuse with spices.

Paprika: Gives a sweet-smoky flavour to the butter.

Chili Flakes or Aleppo Chili: Adds a vibrant heat that is the signature of çilbir.

Parsley: Offers a mild, herby freshness that complements the heat from the chillies.

Alternative Ingredients

Greek Yogurt: Can be substituted with plain yogurt or for a dairy-free version, coconut yogurt.

Sourdough Bread: Any crusty bread like ciabatta or baguette can be used, or for a gluten-free option, a dense gluten-free loaf.

Paprika and Chili Flakes: For a different kind of heat, cayenne pepper or crushed red pepper can be used.

Butter in Chili Butter: For a vegan variant, use a plant-based butter or olive oil.

Preparation Tips For Turkish Eggs

  • Ensure the water for poaching eggs is just simmering and not boiling, as high heat can cause the egg whites to break apart.
  • Fresh eggs are ideal for poaching as they hold their shape better in water.
  • Prepare the yogurt mixture and chili butter ahead of time to focus on poaching the eggs properly.

Serving Tips For Turkish Eggs

  • Serve çilbir immediately after preparation to enjoy the contrast of warm, poached eggs and cool, seasoned yogurt.
  • Drizzle the chili butter liberally and add a generous amount of fresh dill for both flavor and visual appeal.
  • Accompany with warmed slices of sourdough to mop up the delicious mix of yogurt, egg, and spiced butter.

Çilbir (Turkish Eggs)

Servings: 1 serving
Prep Time: 10 minutes
Cook Time: 6 minutes

Ingredients 

  • 2 large eggs
  • 1 tsp vinegar
  • 2 slices sourdough bread
  • fresh dill, for garnish

Yoghurt Mixture

  • ½ cup high-protein Greek yoghurt
  • ½ tsp garlic, minced
  • 1 tsp fresh dill, finely chopped
  • salt, to taste
  • pepper, to taste

Chilli Butter

  • 2 tbsp butter
  • ½ tsp paprika
  • ½ tsp chilli flakes or Aleppo chilli
  • 1 tbsp fresh parsley, finely chopped

Instructions

  • In a small bowl, combine Greek yogurt, minced garlic, finely chopped dill, and season with salt and pepper. Mix well and set aside.
  • In a small pan, melt butter over medium heat. Add paprika, chilli flakes or Aleppo chilli, and chopped parsley to the melted butter. Cook for 1-2 minutes until fragrant. Remove from heat and set aside.
  • To prepare the poached eggs, fill a medium-sized saucepan with water until it's about two-thirds full. Add vinegar to the water and bring it to a gentle simmer over medium heat. Crack one egg into a small bowl or ramekin. Create a gentle whirlpool in the simmering water by stirring it with a spoon. Carefully slide the egg into the centre of the whirlpool. This helps the egg white wrap around the yolk. Poach the egg for 3-4 minutes for a slightly runny yolk, or longer if you prefer it firmer. Use a slotted spoon to carefully remove the poached egg from the water and place it on a paper towel-lined plate. Repeat the process for the second egg.
  • To assemble, add the yoghurt to the bottom of a plate or bowl and spread. Add the poached eggs, season with salt and pepper, and drizzle the chilli oil on top. Garnish with herbs and serve with sour dough bread on the side.

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