Naughty Nonna's Turkish Eggs (Çılbır)
Serves: 4 PersonNaughty Nonna is back with another cracker. Turkish eggs, or çılbır, is comfort food with a sense of occasion.
Silky poached Rich Yolk eggs nestle into warm, garlicky Yeo Valley Greek yoghurt, finished with a generous pour of nutty brown butter spiked with Turkish red pepper flakes. It's rich, tangy, softly spiced and utterly dunk-worthy.
This Turkish eggs recipe is perfect for a leisurely weekend breakfast or brunch, a laid-back lunch with friends, or any time you want to turn a handful of good ingredients into something quietly impressive. Serve it in the middle of the table, grab some bread, and lean into the joy of yolks, butter and bold flavour.
Naughty Nonna's is where classic comfort meets cheeky decadence: homestyle favourites with playful twists and a "more is more" attitude. Every recipe is made to be shared... but you won't always want to!
Instructions
How to make Turkish eggs
- - Step 1Fill a wide saucepan with water and bring to the boil. Line a plate with kitchen roll and set aside.
- - Step 2Place a heatproof bowl over the pan, making sure the base doesn't touch the water. Add the yoghurt, finely grate in the garlic and lemon zest, then stir in the salt and lemon juice. Warm gently, stirring occasionally, until the yoghurt is smooth, lightly aerated and the consistency of softly whipped double cream. Remove from the heat and set aside.
- - Step 3Melt the butter gently in a small saucepan until it's just starting to turn nutty and golden. Remove from the heat and stir in a generous glug of olive oil, followed by the Turkish red pepper flakes. Set aside to infuse.
- - Step 4Reduce the pan of water to a gentle simmer and add the white wine vinegar. Working in batches if needed, crack in the eggs and poach for around 3 minutes, until the whites are just set and the yolks still soft. Lift out with a slotted spoon and drain briefly on the lined plate.
Spread the warm garlicky yoghurt over a serving platter. Top with the poached eggs and spoon over the chilli butter, letting it pool around the edges. Finish with plenty of chopped dill and serve immediately.
Ingredients
- 6 St Ewe Rich Yolk Egg
- 450 grams Yeo Valley Greek Yogurt
- 1 Unwaxed Lemon (zest and juice)
- 3 Garlic Clove
- 1 tsp. Cornish Sea Salt Flakes
- 125 grams All Things Butter (salted)
- 1 glug Extra Virgin Olive Oil
- 4 tsp. Turkish Red Pepper Flakes
- 2 tsp. White Wine Vinegar
- bunch Dill Chopped
What is çılbır?
Çılbır (say "chul-bur") is the Turkish name for this dish: soft poached eggs on a bed of warm garlic yoghurt, finished with butter infused with red pepper flakes. It has roots in Ottoman cooking and is still a breakfast favourite across Turkey.
The magic is in the contrast. Cool, tangy yoghurt meets hot, spiced butter, and a runny yolk ties it all together. That's why the egg matters: the deep orange yolks of our Rich Yolk eggs make every mouthful richer and more golden.
Tips for perfect Turkish eggs
- Use full-fat Greek yoghurt - It stays thick and creamy when warmed. Low-fat yoghurt can turn thin or grainy.
- Warm the yoghurt, don't heat it - Aim for body temperature. Too hot and it can split.
- Sieve your eggs for a neater poach - Crack each egg into a fine sieve over a bowl to drain off the watery white, then tip it into a ramekin before poaching.
- Keep the water barely simmering - Big bubbles break up the whites. You want gentle movement, not a rolling boil.
- No Turkish red pepper flakes? Use a mix of smoked paprika and a pinch of chilli flakes instead. Aleppo pepper works too.
- Have everything ready before you poach - The yoghurt and butter should be waiting so the eggs go straight onto the plate.
Serving ideas
What to serve with Turkish eggs
- Bread for dunking: toasted sourdough, warm flatbreads or Turkish simit to mop up the yoghurt and butter.
- Fresh herbs: dill is classic. Parsley or mint add extra freshness.
- A simple salad: sliced tomatoes, cucumber and red onion with lemon and olive oil cut through the richness.
- A brunch spread: serve alongside Smoky Chilli Shakshuka or Naughty Nonna's Sort-of-Shakshuka for a weekend table to share.
New to poaching? Our perfect poached eggs guide walks you through it step by step.
