Cilbir AKA Turkish Eggs
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Prep time 2mins
Cook time 10mins
Serves or Makes: 2

Recipe Card


  • 3 large eggs
  • 1 tablespoon Kosher salt
  • 1 tablespoon white vinegar
  • 1/2 cup plain Greek yogurt
  • 3 cloves garlic, minced
  • flaky salt, to taste
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 1 teaspoon red pepper flakes
  • 1 teaspoon paprika
  • fresh chives, finely chopped, for garnish
  • fresh dill, for garnish
  • toasted crusty bread, for serving


  • Step 1

    Poach the eggs. Fill a medium pot about 2/3 of the way with water, and bring to a gentle boil. When the water is just about boiling, add in Kosher salt and white vinegar. Stir the water to mix in the salt and vinegar, and create a vortex by stirring the water quickly. Gently crack the eggs into the vortex, being careful they don't stick together. Allow the eggs to cook for about 4 minutes to achieve a nice, runny yolk.

  • Step 2

    In a bowl, mix the Greek yogurt with minced garlic and flaky salt. Combine garlic with yogurt and a pinch of salt. Make three indents for the poached eggs, and place the eggs on top.

  • Step 3

    In a small pan over medium heat, melt the butter. Add in the olive oil, red pepper flakes, and paprika and stir to combine.

  • Step 4

    Pour butter mixture on top of the eggs and yogurt, and garnish with chives and fresh dill. Serve with toast. Enjoy!