Turkish eggs (Cilbir)

Turkish eggs are a trendy and delicious breakfast or brunch dish, the secret of which lies in the poached egg with garlic yoghurt and chilli oil.


Poached eggs

4 eggs

2 l water

3/4 dl vinegar


Garlic yoghurt

1 clove of garlic

3 dl Turkish yoghurt

1/4 tsp salt

1/4 tsp ground black pepper

(a sprig of fresh mint for those who like it)


Chilli oil

1/2 dl rapeseed oil

1 tsp chilli flakes

1/2 tsp of smoked paprika powder



Fresh chopped herbs (parsley, chives, etc.)

Fresh crusty bread


Start with the garlic yoghurt. Peel and chop the garlic. Season the yoghurt with garlic, salt and pepper.

Break the eggs into glasses. Bring the water to the boil in a pot and add the vinegar. Make a swirl in the bubbling water with a ladle and drop the egg into the water. Boil for about 3 minutes. Boil the eggs in two batches so that there are two eggs in the pot at the same time.

Heat the oil, chilli flakes and paprika powder in a sauce pan over low heat for about 5 minutes while stirring. Cool to room temperature.

Spoon the yogurt onto the bottom of a plate. Drizzle the chilli oil over the top. Place a poached egg in the centre and garnish with chopped fresh herbs. Serve with light crusty bread.

Thank you for the recipe Oskari Lahti

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