Cilbir, Turkish Yogurt With Poached Eggs

When it comes to breakfast, I’m a savory kinda girl. If it’s spicy, it’s even better. Am if I’m making it at home and it’s easy and delicious then it’s a home run.

Enter, Cilbir. Cilbir is a Turkish savory yogurt mixed with crushed garlic, lemon zest, and black pepper. Adorn with chili oil and a poached egg and served with pita bread, it’s perfect for a weekend spent at home, or your mid-week breakfast treat. Bonus, you can whip this up incredibly fast. In fact, the most time consuming part of this recipe is waiting for the water to boil.

Try it out, we can’t wait to hear what you think.

This recipe is from Cooking With Cocktail Rings, link HERE.

Cilbir (Turkish Yogurt) With Poached Eggs


For the savory yogurt: 

-2 cups plain whole milk Greek yogurt

-3 cloves garlic, minced

-1 tablespoon lemon zest 

-¼ teaspoon ground white pepper

For the chili oil: 

-¼ cup unsalted butter

-¼ cup extra-virgin olive oil

-2 teaspoons Aleppo chili powder

For the Za’atar-spiced pitas: 

-2 Pitas

-2 tablespoons unsalted butter, melted 

-2 teaspoons Za’atar

For serving:

-4 poached eggs

-Flake salt, for garnish 

-2 tablespoons chopped mint leaves 

-2 tablespoons chopped parsley leaves


For the savory yogurt: 

In a medium mixing bowl stir together the Greek yogurt, garlic, lemon zest and white pepper until thoroughly combined. Cover and refrigerate until ready to use.

For the chili oil: 

Heat a medium sauté pan over medium heat, add the butter, oil and Aleppo pepper. Heat until the butter is melted and the oil turns an orange-red color, about 5 minutes. Remove from heat and let cool completely. 

Immediately pour the butter into a small bowl to stop the cooking process. Whisk in the oil, Aleppo pepper. Set aside until ready use. 

For the Za’atar-spiced pitas:

Heat oven to 350ºF. Arrange pitas on a baking sheet. Brush each pita with butter and sprinkle with Za’atar.Bake until golden brown and crisp, about 8 minutes. 

For serving: 

Divide the Greek yogurt among plates. Top each with a poached egg and drizzle each with some of the chili oil. Garnish with flake salt followed by mint and parsley. Serve with the Za’atar spiced pita bread.