In this Turkish eggs recipe, poached eggs are served over garlicky yogurt with a spiced Aleppo pepper sauce on top.It's a delicious savory breakfast! Jeanine Donofrio Phoebe MoorePublished Sep 15, 2026 Jump to recipe I’ve made this Turkish eggs recipe more times than I can count in the last few months.It’s become a breakfast staple in our house, on repeat on busy weekdays and lazy weekends alike.

It starts with a base of garlicky yogurt that I top with poached eggs and a richly spiced Aleppo pepper oil (butter works too).I round it out with a sprinkle of fresh herbs and pita bread for scooping everything up.Ready in 20 minutes, it’s such a quick yet satisfying breakfast.The eggs and yogurt pack it with protein (we’re talking 22 grams per serving!), and the Aleppo pepper oil adds earthy, smoky flavor.

If you need a change from plain fried eggs or scrambled eggs for breakfast, this recipe is a simple, delicious way to mix things up.I hope you love it as much as I do!What is çılbır (Turkish eggs)?Turkish eggs, or çılbır (pronounced chill-burr), consist of poached eggs served over garlicky yogurt and topped with Aleppo pepper butter or oil.The dish dates back to the Ottoman Empire and continues to be served in modern Turkey as a savory breakfast or light meal.I first tried it years ago at a Middle Eastern restaurant and immediately loved the savory yogurt with the runny eggs and fragrant red pepper oil.

Of course, I couldn’t resist developing my own re

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