Cilbir is a Turkish breakfast of perfectly poached eggs served over creamy garlicky yogurt and drizzled with warm Aleppo pepper-infused olive oil. It's a elegant yet simple dish that balances tangy, savory, and spicy flavors in one bowl.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
In a small mixing bowl, combine the room-temp yogurt and garlic, a good pinch of kosher salt and whisk well. Divide the yogurt mixture between two serving bowls and set aside for now.
Bring a medium saucepan full of water to a boil. Stir in the vinegar.
Meanwhile, crack an egg into a small fine mesh sieve over a small bowl. Gently swirl the eggs in the sieve to drain the liquidy part of the egg whites (this gives you a neater-looking poached egg). Transfer the egg to a ramekin.
When the water is ready, using a wooden spoon, stir the water to create a vortex. Quickly add the egg to the middle of 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.
Prepare and cook the second egg exactly as you did the first.
While the second egg is cooking, quickly make the olive oil sauce. In a small skillet, warm the olive oil and Aleppo pepper over medium heat.
Immediately transfer the poached eggs to the prepared yogurt bowls (simply place each egg on top of the yogurt mixture) and drizzle with the heated oil.
Serve immediately with your favorite rustic bread.
Cilbir is best served immediately. Yogurt and poached eggs do not store or reheat well together.
fine mesh sieve · slotted spoon · wooden spoon
Yes, mix the yogurt and garlic up to 2 hours ahead and refrigerate. Bring to room temperature before serving for the best texture and flavor.
Crack the egg into a fine mesh sieve and gently swirl to drain the liquidy egg whites before transferring to the saucepan. This prevents wispy strands in the finished egg.
Yes, use the same amount of red pepper flakes, though the flavor will be hotter and less fruity than Aleppo pepper's subtle earthiness.
Cook for 2 to 3 minutes; the whites should be set and opaque while the yolk remains runny. Test with a slotted spoon—the egg should hold together.
Yes, cilbir is naturally vegetarian and contains only eggs, yogurt, garlic, olive oil, and Aleppo pepper.
