Dinner

Turkish Eggs with Yogurt, Herbs, and Spiced Butter Recipe

Name: Turkish Eggs with Yogurt, Herbs, and Spiced Butter Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Turkish
Ingredients: 1 cup Turkish or Greek yogurt; A handful fresh dill, finely chopped; A handful fresh mint leaves, finely chopped; 1/2 garlic clove, crushed or grated; Salt and pepper, to taste; 2 eggs; 1 tablespoon vinegar; 2 oz butter (55g); 1 teaspoon chili flakes; 1/2 teaspoon smoked paprika

ByJeannette Jaeger January 7, 2026January 7, 2026

Jump to Recipe

Introduction

Turkish Eggs, or Çılbır, is a simple yet elegant dish that combines creamy yogurt, perfectly poached eggs, and a fragrant herb-infused butter sauce. It’s an impressive breakfast or light meal that’s bursting with fresh flavors and a touch of spice.

A white plate holds two white poached eggs with smooth, soft textures, placed side by side in the center. The eggs rest on a thick, creamy white yogurt layer spread around them in a circular shape. Bright red-orange chili oil is drizzled over the eggs and yogurt, creating a striking contrast with some small browned, crispy bits in the oil. Fresh green herb sprigs, including dill and mint, are scattered on the yogurt and near the eggs, adding a fresh touch. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup yogurt (Turkish or Greek)
A handful fresh dill
A handful fresh mint leaves
1/2 garlic clove
2 eggs
1 tablespoon vinegar
2 oz butter (55g)
1 teaspoon chili flakes
1/2 teaspoon smoked paprika
Salt and pepper (to taste)

Instructions

Step 1: Finely chop the dill and mint. Crush or grate the garlic clove and mix it into the yogurt along with the herbs. Season with salt and pepper, then set aside.
Step 2: Bring a deep pot of water to a boil. Add 1 tablespoon of vinegar and stir to create a vortex. Crack an egg into the center of the vortex and cook for 3 minutes to achieve a runny yolk.
Step 3: Use a slotted spoon to remove the poached egg and set it aside. Repeat the process with the second egg.
Step 4: In a pan, melt the butter over medium heat. Once bubbling, add the chili flakes and smoked paprika. Stir to combine and let the spices infuse the butter.
Step 5: Spread a thick layer of the herbed garlic yogurt on a serving plate or bowl.
Step 6: Place the poached eggs on top of the yogurt base.
Step 7: Drizzle the spiced butter over the eggs. Garnish with extra fresh dill, mint, and a sprinkle of black pepper before serving.

Tips & Variations

Use full-fat yogurt for a richer, creamier texture.
Swap fresh mint for parsley if you prefer a milder herb flavor.
For a less spicy version, reduce the chili flakes or omit them entirely.
Serve with crusty bread to soak up the flavorful sauces.

Storage

Turkish Eggs are best enjoyed fresh, as the poached eggs and yogurt lose their texture when stored. If needed, store the yogurt mixture separately in an airtight container in the refrigerator for up to 2 days. Reheat the spiced butter before serving, but avoid reheating the poached eggs to maintain their quality.

How to Serve

The dish shows two white, soft poached eggs resting on a thick, creamy white yogurt sauce spread across a clear glass plate with a white marbled texture underneath. Bright orange-red chili oil is drizzled over the eggs and yogurt, creating a vibrant contrast with some darker red specks and pools of oil adding texture and depth. Small green herb leaves and delicate sprigs are scattered around the plate, giving a fresh touch to the rich and colorful presentation. The focus is close-up, highlighting the smooth, soft textures of the eggs and the shine of the oil. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of Turkish or Greek yogurt?

Regular yogurt tends to be thinner and less creamy. For the best texture and flavor, use thick, strained yogurt like Turkish or Greek, which holds the eggs and sauce nicely.

How do I know when the eggs are perfectly poached?

Cook the eggs for about 3 minutes in gently simmering water with vinegar. The whites should be set but tender, and the yolks should remain runny when cut.