Çılbır Turkish Eggs

with Labneh, Herbs & Crispy Chilli Oil.

Soft poached eggs served over a thick labneh base, finished with crispy chilli oil, herbs and toasted sourdough for dipping. Serve with warm, crusty bread for scooping up every last bit.

Why This Çılbır Turkish Eggs Recipe Works

Çılbır Turkish eggs is a classic Turkish breakfast dish that turns simple poached eggs into something really special. The garlicky yoghurt base cools down the rich, runny yolk, while the crispy chilli oil adds a punch of heat and colour. This çılbır Turkish eggs version comes together in under 15 minutes, making it perfect for a lazy weekend brunch or a quick, satisfying dinner.

SERVES 2
TIME: 15 MINS
~ 700 calories per serve
~ 33g protein per serve

Ingredients

1cup labneh

1 small garlic clove, grated

1 tsp lemon juice

1 tbsp olive oil

4 eggs

1 tbsp white vinegar

2–3 tbsp crispy chilli oil

1 tbsp fresh dill, chopped

1 tbsp fresh parsley, chopped

Salt and cracked black pepper

Toasted sourdough or flatbread, to serve

Method

Mix labneh, garlic, lemon juice, olive oil, a pinch of salt and pepper until smooth. Spread into a shallow serving bowl.

Bring a saucepan of water to a gentle simmer and add vinegar.

Crack eggs into small cups, then slide into the water. Poach for 3–4 minutes, until the whites are set and yolks are still soft. Lift eggs out with a slotted spoon and drain briefly on paper towel.

Place eggs over the labneh, then spoon over crispy chilli oil. Finish with dill, parsley, cracked pepper and a little extra olive oil if desired.

Serve immediately with toasted sourdough for dipping.

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• Homemade Baked Beans
• Buckwheat Salmon Pancakes
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Tips for the Best Çılbır Turkish Eggs

• Use the freshest eggs you can find, since fresh eggs hold their shape better and give you that classic soft, silky poach.
• Add a splash of vinegar to the simmering water, this helps the egg whites set quickly around the yolk instead of feathering out.
• Warm the labneh base gently before plating, a slightly warm base keeps the whole dish comforting rather than letting the eggs go cold too quickly.
• Don’t skip the crispy chilli oil, it’s what gives çılbır its signature colour and a gentle background heat that balances the rich yolk and tangy yoghurt.

Storage and Reheating

Çılbır is really at its best served immediately, since poached eggs lose their soft, runny texture once refrigerated. That said, the garlicky labneh base and crispy chilli oil can both be made up to 2 days ahead and kept covered in the fridge, so all you need to do at serving time is poach the eggs and warm the labneh through. Leftover crispy chilli oil will keep in a sealed jar in the fridge for up to a week and is great drizzled over eggs, vegetables or flatbread.

Serving Suggestions

Çılbır is traditionally served as part of a big Turkish breakfast spread, alongside olives, cheese, tomatoes and plenty of warm bread for scooping up the labneh. For a heartier brunch, pair it with our Homemade Baked Beans and some extra toasted sourdough on the side. Labneh itself is a strained yoghurt cheese popular across the Middle East, and it’s well worth keeping a batch in the fridge to spread on toast or stir through salads.

However you serve it, this çılbır Turkish eggs recipe is guaranteed to become a regular in your brunch rotation. Give it a try this weekend. Your future breakfast self will thank you for it. Enjoy every last bite. Afiyet olsun!