Turkish Poached Eggs in Yogurt (Cilbir)

  • Serves

    serves 2


Poached eggs atop garlic-and-dill-infused yogurt is a perfect dish to sop up with warm bread. This recipe first appeared in our March 2014 issue with the story Milk's Finest Hour.


  • 1 cup plain full-fat Greek yogurt
  • 1 tbsp. finely chopped dill
  • 2 cloves garlic, mashed into a paste
  • Kosher salt and freshly ground black pepper, to taste
  • 12 cup white vinegar
  • 4 eggs
  • 3 tbsp. unsalted butter
  • 1 tsp. Aleppo pepper
  • Warm pita or country bread, for serving


Step 1

Stir yogurt, dill, garlic, salt, and pepper in a bowl. Divide between 2 plates and set aside.

Step 2

Boil a 4-qt. saucepan of salted water. Reduce heat to medium and add vinegar; using a slotted spoon, swirl water to create a whirlpool. Crack 1 egg at a time into a bowl and slide egg into water; poach until white is firm but yolk is still runny, about 3 minutes. Using slotted spoon, transfer eggs to paper towels to drain; divide between plates.

Step 3

Melt butter in an 8" skillet over medium-high heat. Stir in Aleppo pepper and salt; drizzle over eggs. Serve with warm bread.

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