The breakfast of champions (in my opinion). I always come back to this dish. I may take a hiatus every so often, but I always come back! I love you, Cilbir. And I (sort of) love you internet, for bringing Cilbir into my consciousness. I discovered this dish first while watching Chef John on YouTube. He made it a looong long while ago. Many years before the ole tiktok took hold of the foodie scene. I wanted to make it for so long, but doubted it’s deliciousness. I actually did not end up making it myself, until after it went viral! Yes, I am ashamed. Things happen.

There are about 1,000,356 iterations of this recipe on the Internet by this point. I have seen many spins on the dish, from using soft boiled eggs instead of poached, to topping with additional flavored oils, etc etc.

I find this dish to be very adaptable and forgiving. Sometimes I add dill to the yogurt, and sometimes I do not. I love it both ways! My mother despises dill with a passion, so I omit it whenever I make this for her. I also prefer to fry my eggs instead of poaching them, and enjoy a firmer yolk rather than overly runny. Also, I have not mastered the art of poaching eggs, so… There’s that. Heh.

Oddly enough, Cilbir was one of my biggest pregnancy cravings. But I also craved it postpartum, so maybe it’s just that comforting and delicious. My toddler (2 years old) will actually share a plate of Cilbir with me when he’s choosing to NOT be too picky, and he loves it!

Of course, toasty bread is a must. I typically opt for fresh homemade sourdough. Lately though, life has been very overwhelming. I don’t bake as much as I used to. Use whatever crusty bread you have on hand, but I would avoid rich breads such as brioche or challah for this particular dish.

Creamy, salty, fatty, garlicky, herby (if using dill), full of PROTEIN. It really is a perfect breakfast in my opinion!

Not to mention, all of the health benefits that eating raw garlic provides!

Turkish Eggs (Cilbir)

Ingredients for 2 Servings

Garlic yogurt

• 1 cup Greek yogurt
• 1-2 garlic cloves depending on preference
• 1/2 teaspoon salt
• 1/4 teaspoon cumin
• 2 tablespoons fresh chopped dill, or freeze dried dill

Aleppo Pepper Butter

• 4 tablespoons salted butter
• 1 tablespoon Aleppo pepper flakes 
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cumin

Eggs to fry or poach. I typically do 2 eggs per person

Toasted crusty bread on the side to dip, scoop and devour your Cilbir with

Instructions

• In a bowl stir together yogurt, garlic, salt and dill (if using). Set aside while making the butter.
• In a saucepan, melt the butter over medium heat and add the spices. Mix gently and then remove from heat to avoid burning the spices. It will infuse the butter while sitting.
• Fry (or poach, if you’re brave) your eggs to your liking. I prefer a firm yolk but not dry.
• Spoon your yogurt onto two plates, 1/2 cup of yogurt per serving, and spread it into a thin oval shape to lay your hot eggs on.
• Top the yogurt ovals with your cooked eggs, and spoon the butter mixture over the top. Dig in with some toasted crusty bread!