Turkish Cilbir (Poached Eggs with Garlicky Yogurt)

Name: Turkish Cilbir (Poached Eggs with Garlicky Yogurt)
Total time: 15 min
Yield: 1 people
Ingredients: 0.5 cup Yogurt; 0.25 cup Labneh; 2 count Eggs; 2 tbsp Unsalted Butter; 1 clove Garlic; 1 tsp Chili Flakes; 0.5 tsp Paprika; 0.25 tsp Fennel Seeds; 1 slice Wholewheat Bread

VegetarianUnder 30 MinsHigh ProteinBreakfastComfort FoodMediterranean

Medium

15min

380kcal

1person

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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An elegant Mediterranean breakfast of poached eggs over garlicky yogurt and topped with a spicy browned butter sauce.

Experience the ultimate breakfast luxury with Turkish Cilbir, a dish that balances temperature, texture, and bold spices perfectly. Turkish Cilbir consists of velvety, garlic-infused yogurt topped with warm poached eggs and a signature drizzle of spiced, browned butter. This recipe is a fantastic way to utilize high-perishability dairy like yogurt, labneh, and eggs. By mixing labneh with the yogurt, you achieve a thick, professional-grade consistency that stands up to the heat of the eggs. The magic of this dish lies in the contrast: the cool, tangy yogurt meets the rich, runny golden yolks of the eggs, all tied together by a sizzling butter infused with chili flakes and aromatic spices. Since you have fennel seeds and paprika in your pantry, we can elevate the traditional chili butter to a more complex, fragrant level. Serve this with toasted wholewheat bread to ensure you can scoop up every bit of the flavorful sauce. In a professional kitchen, we ensure the yogurt is brought to room temperature or gently warmed over a water bath so it doesn't chill the poached eggs instantly. It is a nutritious, high-protein breakfast that feels like a gourmet brunch but takes less than 15 minutes to prepare. Whether you are a fan of savory breakfasts or looking for a new way to enjoy your morning eggs, this Turkish Cilbir will quickly become a staple in your rotation.

Ingredients

120 g Yogurt (about ½ cup)
60 g Labneh (about ¼ cup)
2 count Eggs
30 g Unsalted Butter (about 2 tbsp)
1 clove Garlic
1 tsp Chili Flakes
0.5 tsp Paprika
0.25 tsp Fennel Seeds
1 slice Wholewheat Bread

Instructions

1
In a small bowl, whisk together the yogurt, labneh, and minced garlic. Let it sit at room temperature to take the chill off.
2
Fill a saucepan with water and a splash of white vinegar. Bring to a gentle simmer (not a rolling boil).
3
Carefully crack the eggs into the water and poach for 3 minutes until the whites are set but the yolks are still runny.
4
While the eggs poach, melt the butter in a small skillet over medium heat. Cook until it starts to foam and turn slightly golden.
5
Add the chili flakes, paprika, and fennel seeds to the butter. Stir for 30 seconds until fragrant, then remove from heat.
6
Spread the yogurt mixture onto a plate. Place the poached eggs on top.
7
Drizzle the warm spiced butter over the eggs and yogurt.
8
Toast the wholewheat bread and serve immediately for dipping.

Chef's Tips

•For the best poached eggs, strain the loose whites through a fine-mesh sieve before dropping them into the water.
•If the yogurt is too cold, place the bowl over the pot of simmering water for 1 minute to gently warm it while the eggs poach.
•Add a pinch of sea salt to the yogurt to make the garlic flavor pop.