For years, I’ve lived as a self-proclaimed Non-Breakfast Person. Often, I wouldn’t eat my first meal until the point of late-morning hangriness—you know the vibe. I’d scarf down the first thing I could find in a desperate attempt at satiation. But! I have since made a complete 180, and I can safely say: I’m fully on team breakfast. Maybe it’s the appeal of romanticizing a slow morning of matcha and a plentiful AM meal, but now there’s nothing I love more than sitting in my kitchen indulging in the deliciousness before jumping into emails and meetings. And my main morning recipe of late? Turkish eggs.

My recent commitment to breakfast means that I’ve needed to start planning my grocery lists with breakfast in mind. Among my other favorites currently in rotation are an Icelandic skyr chia pudding with berries and granola, cottage cheese scrambled eggs on toast with greens, protein pancakes with tons of fruit and hemp seeds, and of course, this Turkish eggs-inspired yogurt and egg bowl.

Çilbir, this Turkish egg dish, is, dare I say, one of the best breakfast dishes around. It combines all the best parts of breakfast in one recipe that I simply cannot get enough of. I’ve tweaked it a little to align with my taste preferences, while still highlighting the spicy, savory flavors that make this the ultimate breakfast recipe.

yogurt and egg bowl

What You Need to Make This Turkish Eggs Bowl

  • Eggs. Çilbir is a Turkish poached egg recipe. I love how the runny yolks from poached eggs introduce a richness to the dish. On occasion, I will use a fried egg instead depending on what I’m craving in the morning.
  • Yogurt. I prefer a thick Icelandic skyr or Greek yogurt but use what you have on hand.
  • Garlic. Finely grated on a Microplane, the garlic adds that signature bite and flavor to the yogurt.
  • Lemon zest. Untraditional, but I love the brightness that lemon adds to dishes. I also find that the lemon zest helps balance some of the garlic’s intensity.
  • Herbs. Also untraditional, but the freshness of the herbs with the yogurt makes my mornings. Use what you have on hand, but I love green onions or chives, dill, and a little mint, all finely chopped and mixed into the yogurt.
  • Chili oil. Çilbir will use an Aleppo pepper or chili flakes with oil on top for a little heat. I use chili oil because it’s usually what I have on hand.
  • Pickled onions. With ingredients that are rich in flavor like yogurt and eggs, I like to add something that cuts through that texture and adds some bite. Pickled onions add some tang and contrast to the flavors, while also a bit of crunch.
  • Crusty bread. IMO, crusty sourdough or baguette is mandatory. I like the crunch against the ingredients, but it’s also a vessel to scoop up the yogurt and eggs.
egg and yogurt breakfast bowl

How to Poach Eggs

While it might seem like a fancy skill, poaching eggs is incredibly easy. Here are a few tips that have helped me get the perfect poached eggs:

  • First, bring the water to a boil, and add a splash of vinegar. The acid helps the egg hold its shape as it cooks. Turn the heat down just a bit so that the water is not heavily boiling.
  • Crack your egg into a small bowl or glass. I find it easier to crack the egg into another vessel first instead of cracking it directly into the water. This lets you gently drop the egg into the water from the bowl instead of splashing it from high up.
  • Using a large spoon, carefully stir the water in one direction to create a whirlpool effect. Immediately drop the egg from your bowl into the water. Using a slotted spoon or spider spoon, help guide any loose egg whites toward to yolk and allow the egg to cook until the whites are set. This will take about 3-4 minutes depending on how well you like your yolk done.
  • Drain the egg. Using a slotted spoon, remove the egg from the water and place it onto a paper towel. Serve immediately.

Tips to Customize Your Turkish Eggs

The best part of a breakfast like this is that your options are endless. You’re free to customize with what you have on hand and what you like best. Prefer more spice? Add extra chili oil or Aleppo pepper flakes. You can even add a hot sauce if you like.

Crumble on some feta cheese or add avocado for a little something extra. Use whatever kind of egg you like best: poached, fried, boiled, you name it. Top with a lemony green salad if you want extra greens in your bowl. However you like your Turkish eggs best, make it happen!

poached eggs with chili oil


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The perfect weekday breakfast that’s fancy enough to serve for brunch. Spicy, savory, and full of flavor, this bowl of poached eggs and garlicky yogurt will be your AM essential.

  • 12 cups thick yogurt of choice
  • 1 small clove of garlic
  • 1/4 cup chopped fresh herbs
  • zest of 1/2 lemon
  • 2 poached eggs
  • for serving: chili oil, fresh herbs, pickled onions, salt and pepper, crusty bread

  1. In a serving bowl, add yogurt. Using a Microplane, finely grate the clove of garlic and add the lemon zest and fresh herbs. Stir to combine. Add salt and pepper as needed.
  2. Poach your eggs. To serve, add the eggs on top of your yogurt. Garnish with chili oil, fresh herbs, and accouterments of choice. Enjoy!

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