How long does it take to make Turkish Eggs (Cilbir)?

About 15 minutes in total: 5 minutes of prep and 10 minutes of cooking.

How many servings does this Turkish Eggs (Cilbir) recipe make?

This recipe makes 2 servings as written; ingredient quantities on this page can be scaled.

Where does this Turkish Eggs (Cilbir) recipe come from?

It was shared by JACK MUNN on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

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Turkish Eggs (Cilbir) – 15-Minute Recipe

Name: Turkish Eggs (Cilbir) – 15-Minute Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Ingredients: 4 eggs; 200 g plain yogurt; 1 tbsp butter; 1 tbsp olive oil; 1 clove garlic; 1 tsp paprika; to taste salt; to taste black pepper; 1 tbsp parsley

A classic Turkish breakfast of poached eggs served over a warm, garlicky yogurt sauce spiced with paprika. The silky yolks mingle with the tangy, herb‑bright yogurt, creating a comforting and protein‑rich start to the day.

Recipe by JACK MUNN· Structured by ReelsMeals

From: Instagram(view original)

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Turkish Eggs (Cilbir) – 15-Minute Recipe

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Prep Time

5 min

Cook Time

10 min

Servings

About this saved recipe

Source-aware card

ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

15 min estimated total time for 2 servings.

Explore related saves

Breakfast Turkish High Protein Easy

Ingredients

4 eggs
7 1/10 oz plain yogurt
1 tbsp butter
1 tbsp olive oil
1 clove garlic
1 tsp paprika
to taste salt
to taste black pepper
1 tbsp parsley

Instructions

1
Gather all ingredients and have a small saucepan, a skillet for poaching, and a bowl of ice water ready.
2
Place the small saucepan over medium heat and add 1 tbsp butter; melt it completely.
3
Add the minced garlic to the melted butter and sauté for about 30 seconds until fragrant, being careful not to brown it.
4
Stir in 1 tsp paprika and cook for an additional 10 seconds to release its aroma.
5
Lower the heat, then whisk in the 200 g plain yogurt, stirring continuously until the mixture is smooth and warmed through; keep the sauce on low heat, covered, to stay warm.
6
Meanwhile, fill a skillet with water and bring it to a gentle boil; reduce to a simmer.
7
Create a gentle whirlpool in the water and carefully slide each egg in; poach for exactly 3 minutes for soft‑boiled yolks.
8
Using a slotted spoon, transfer the eggs immediately to the bowl of ice water; let them sit for 30 seconds, then gently pat dry with paper towels.
9
Slide each poached egg into the warm yogurt sauce, keeping the yolks intact, and let them sit for a minute to absorb flavor.
10
Drizzle 1 tbsp olive oil over the eggs, then season with salt and black pepper to taste.
11
Finish with a sprinkle of chopped parsley for color and freshness.
12
Serve the Turkish eggs immediately with crusty olive loaf or fresh bread on the side.

Helpful tips while cooking

AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.

Melt butter before garlic

Melt the butter fully, then add the minced garlic and sauté briefly.

Ice‑water stop

Transfer poached eggs to ice water for 30 seconds to halt cooking before drying.

Keep yogurt sauce warm

After whisking in the yogurt, keep the sauce on low heat, covered, while poaching the eggs.

Rest eggs in sauce

Allow the poached eggs to sit in the warm yogurt sauce for a minute before adding oil and seasoning.

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