Çilbir (Turkish Eggs) Eva Koper

Çilbir (Turkish Eggs)

I’ve seen this so often lately, so I had to try it, and trust me, it’s worth the hype 😍 and more importantly I DID A POACHED EGGS! 🤯 my advice: use a serving spoon, place it in the water (with vinegar) and let the egg cook on the spoon ✨
4 van 1 stem
Preparation time 15 mins
Total time 15 mins
course Breakfast, Lunch
cuisine American
servings 2 portions


  • Frying pan


  • 2 eggs fresh, large (and vinegar to poach them)
  • 250 g (lactose-free) greek yogurt
  • 2 cloves garlic
  • 8 g fresh dill
  • tsp salt
  • tsp black pepper
  • 30 g (soy) butter unsalted
  • ½ tsp paprika regular, sweet, or smoked
  • 1 tbsp olive oil extra virgin
  • 1 tbsp aleppo pepper


  • In a bowl, mix the greek yoghurt, garlic, dill, salt & pepper. Trust me roast the garlic first, it gives a whole different flavor.
  • Preheat a pan, melt the butter. Stir in the aleppo pepper, paprika powder, and olive oil.
  • Poach the eggs. I did it by placing the egg in a serving poon and placing that in the water with vinegar, if you don’t have a talent for poaching.
  • Place the yoghurt in a bowl, top it with the poached eggs and top it with the paprika dressing.
course Breakfast, Lunch
cuisine American
keyword 15-minutes, Çilbir, Turkish eggs
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