Turkish Eggs are Our New Favourite Breakfast

Turkish eggs
Image by StephanieFrey/Depositphotos

Everyone thinks they know eggs. Scrambled, fried, poached, boiled—what more is there to it? Well, allow us to introduce you to çilbir, more commonly known as Turkish eggs. These eggs, sat atop a garlicky yogurt sauce drizzled with Aleppo pepper, will become your new favourite way to start your day. 


  • 1 cup Greek yogurt
  • 1 clove garlic (peeled and minced)
  • 1 teaspoon kosher salt
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon Aleppo pepper / red pepper flakes
  • 2 eggs 
  • 2 teaspoons vinegar
  • Fresh dill


  1. In a small mixing bowl, combine the yogurt, garlic, dill, and salt, and whisk well. Place in a serving bowl and set aside.
  2. Bring a medium saucepan full of water to a boil. Stir in the vinegar.
  3. When the water is ready, using a wooden spoon, stir the water to create a vortex. Quickly add the egg to the middle of the vortex and cook for 2 to 3 minutes. When ready, using a slotted spoon, transfer the egg to a plate that’s been lined with parchment paper.
  4. Prepare and cook the second egg exactly as you did the first.
  5. While the second egg is cooking, warm the olive oil and Aleppo pepper in a small skillet over medium heat.
  6. Place the poached eggs on top of the yogurt mixture and drizzle with the heated oil.