Go Back
+ servings
Greek yogurt topped with poached eggs, pickled red onion and bacon
Print Recipe
5 from 4 votes

Turkish Eggs (Cilbir)

Turkish Eggs (Cilbir) is the ultimate savory breakfast! Made with garlicky Greek yogurt, then topped with poached eggs, spicy butter and other fix-ins, it's an easy and delicious way to serve eggs! 
Prep Time20 minutes
Cook Time5 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: Turkish
Diet: Gluten Free
Keyword: turkish eggs
Servings: 2
Calories: 311kcal
Author: Erin

Ingredients

for the yogurt:

for the butter:

for the eggs:

toppings:

Instructions

  • If you haven't done so already, start by pickling the onions: add the sliced onions to a jar or bowl, then top them with ¼ cup white vinegar, ¼ cup water, 1 tablespoon cane sugar and 1 teaspoon of salt. Let them sit while you prepare the rest of the breakfast.
  • Next, make the yogurt: add the yogurt to a bowl, then grate the garlic on top and add the salt and pepper; stir to combine, then set aside.
  • If you want to add the bacon, make it now. Cook the bacon, then transfer it to a plate and place a paper towel on top to keep it warm. While the bacon is cooking, bring a large pot of water to a boil.
  • Now, poach the eggs. Crack each egg into a small ramekin or bowl (1 egg per dish). Add 1 tablespoon of vinegar to the pot of boiling water, then use a spoon to quickly stir to create a whirlpool, then drop the eggs 1 at a time into the center of the swirled water. Cook the eggs for 3 minutes, then use a slotted spoon to remove them and place them on a paper towel.
  • Add the butter to a small saucepan. As soon as it melts, add the paprika and stir to combine, then remove the butter from the heat.
  • Last, assemble the bowls: divide the garlicky yogurt into 2 bowls, then add the poached eggs and bacon on top and drizzle everything with the spicy melted butter. Top each bowl with the pickled red onions and fresh dill/chives, along with more salt and pepper to taste. Enjoy!

Notes

*Calories are per serving and are an estimation
*To make this vegetarian: omit the bacon, or make my tempeh bacon instead

Nutrition

Calories: 311kcal | Carbohydrates: 8g | Protein: 22g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 363mg | Sodium: 836mg | Potassium: 325mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1031IU | Vitamin C: 6mg | Calcium: 179mg | Iron: 2mg