Cilbir (Turkish Eggs with Garlic Yogurt & Aleppo Butter)

Cilbir might be one of the most underrated egg dishes in the world. In Turkey, it’s a breakfast classic that’s been around for centuries — even the Ottoman sultans were eating it back in the 15th century. And yet, outside of Turkey, so many people have never tried it.

At its core, Cilbir is simple: perfectly poached eggs over garlicky yogurt, finished with a drizzle of melted butter spiced with Aleppo pepper. That’s it. But the way those three components come together is pure magic. Cool, creamy yogurt. Soft yolks that spill out and mix into everything. Smoky, nutty butter with just enough heat. And of course, plenty of bread on the side for swiping it all up. This dish proves that breakfast doesn’t have to be complicated to feel luxurious. It looks restaurant-worthy, but it’s easy enough to throw together on a weekday morning.

Why Aleppo Pepper?

Aleppo pepper is what makes Cilbir sing. Unlike crushed red pepper flakes, Aleppo isn’t just about heat. It’s fruity, mildly smoky, and a little tangy, with a natural sweetness. That complexity makes it perfect for butter because it blooms and releases its oils without becoming harsh or bitter.

If you can’t get your hands on Aleppo, don’t worry. Smoked paprika with a pinch of chili flakes is the best substitute. Ancho chili powder works too if you want something more earthy. The key is to keep the heat gentle so it balances the dish instead of overwhelming it.

A Few Tips Before You Start

• Use thick yogurt. Cilbir is traditionally made with strained yogurt, which gives it a rich, creamy base. If your yogurt is on the thinner side, strain it through cheesecloth for a couple of hours.

• Poach gently. Keep your water at a gentle simmer, not a rolling boil. That way your eggs stay intact and the whites set around the yolk.

• Don’t skip the bread. Flatbread, sourdough, or anything that can soak up the yogurt and butter. It’s not garnish — it’s the spoon for this dish.

• Season with salt. Both the yogurt and the butter benefit from just a little seasoning. It makes the flavors pop.