This simple, savory breakfast — known as Cilbir — has been a weekend favorite in my kitchen for years. I first encountered this dish on a chilly spring morning while traveling through Istanbul; a little neighborhood café served warm, silky poached eggs spooned over cool, garlicky yogurt and topped with a shimmering, peppery oil. The contrast of temperatures and textures felt like a culinary handshake: the creaminess of whole-milk Greek yogurt, the gentle richness of perfectly poached eggs, and the bright, slightly smoky heat of Aleppo pepper in warm oil. Ever since, I recreate that memory at home whenever I want something comforting but elegant.

I love Cilbir because it feels indulgent without fuss. It’s a humble assembly of pantry-friendly ingredients that rewards you with depth and character: tang from the yogurt, bite from fresh garlic, silk from the eggs, and a finishing fat that carries fragrant pepper and olive oil right to your palate. It makes for a spectacular breakfast, a relaxed brunch with friends, or even a light dinner when paired with a crisp salad and crusty bread. Try it on a slow morning and notice how quickly everyone gathers round the table.

Ingredients

• Plain whole-milk Greek yogurt (1 cup): Choose a high-quality brand with a thick, creamy texture such as Fage Total 5% or Chobani Whole Milk. Whole-milk yogurt provides the richest mouthfeel and stands up to the warm oil without curdling. Let it come to room temperature for the silkiest finish.
• Garlic (1 to 2 cloves): Use fresh garlic finely minced. One clove gives a gentle, aromatic bite; two provides a more pronounced garlic presence. Avoid pre-minced jarred garlic for its sharper, less fresh flavor.
• Large eggs (2): Look for fresh, pasture-raised eggs if possible for deep-yellow yolks and firm whites; freshness helps the eggs hold together when poaching.
• Extra virgin olive oil (3 tablespoons): Use a fruity, peppery extra virgin olive oil for the sauce — it carries the Aleppo pepper beautifully. If you prefer a richer finish, replace part of the oil with unsalted butter.
• Vinegar (1 to 2 tablespoons, optional): A splash of white or apple cider vinegar in the poaching water helps egg whites coagulate quickly; use sparingly to avoid imparting vinegar flavor to the eggs.
• Aleppo pepper (2 teaspoons) or red pepper flakes: Aleppo pepper gives a slightly fruity, warm heat that is traditional; if unavailable, use a mild red pepper flake and reduce quantity to taste.
• Kosher salt and crusty bread for serving: Season the yogurt with a pinch of kosher salt and serve with toasted rustic bread like sourdough or a country loaf for dipping.

Instructions

Prepare the garlicky yogurt: In a small mixing bowl, stir 1 cup room-temperature whole-milk Greek yogurt with 1 to 2 finely minced garlic cloves and a good pinch of kosher salt until smooth and slightly glossy. Rest at room temperature for 5 to 10 minutes so the garlic mellows and the yogurt warms slightly. Dividing the yogurt into two bowls now makes assembly quick when the eggs are ready. Bring the poaching water to a gentle boil: Fill a medium saucepan with about 6 cups of water and bring to a rolling boil. Turn down to a simmer and stir in 1 to 2 tablespoons vinegar if using. The water should be actively simmering but not aggressively boiling when you add the eggs. Strain and crack the eggs: Crack each egg into a small fine-mesh sieve over a small bowl and gently swirl to drain the runniest part of the white; this reduces wispy strands and improves the egg’s shape. Transfer each strained egg to its own ramekin for easy, confident transfer to the water. Poach the eggs: Use a spoon to stir the simmering water to create a gentle vortex. Quickly lower a ramekin close to the surface and tip the egg into the center of the vortex; the motion helps the egg whites wrap around the yolk. Cook each egg 2 to 3 minutes for soft yolks, or 3 to 4 minutes for a medium set. Use a slotted spoon to lift the egg and transfer it to a plate lined with parchment to drain briefly. Make the peppered oil: While the second egg cooks, warm 3 tablespoons extra virgin olive oil in a small skillet over medium-low heat. Add 2 teaspoons Aleppo pepper (or 1 teaspoon red pepper flakes if using) and stir for 20 to 30 seconds until fragrant; do not burn the pepper as it will turn bitter. Remove from heat. Assemble and serve: Divide the garlic yogurt between two shallow bowls, gently place a poached egg on top of each portion, and immediately drizzle the warm peppered oil over the eggs and yogurt. Finish with a pinch of flaky sea salt and serve with rustic toast for dipping.

Storage Tips

Store the prepared garlicky yogurt in an airtight container in the refrigerator for up to 3 days. Keep poached eggs separate and assemble only when ready to eat — they are best served warm. If you must make elements ahead, poach eggs 1 hour before serving and leave them in a bowl of cool water in the fridge; reheat briefly in simmering water for 30 to 45 seconds before serving to warm through. Use glass or BPA-free plastic containers for yogurt and metal or heatproof bowls for short reheats to avoid flavor transfer.

Ingredient Substitutions

If you prefer a lighter version, substitute low-fat Greek yogurt but expect a thinner texture; briefly whisk in 1 teaspoon olive oil for richness. For a dairy-free variation, use a thick coconut yogurt and swap eggs for tofu "scramble" seasoned with black salt for an eggy note — note this deviates from the original flavor profile. If Aleppo pepper is unavailable, smoked paprika blended with a pinch of cayenne offers a warm, smoky finish. Replace olive oil with melted unsalted butter for a richer, more savory sauce.

Serving Suggestions

Serve each bowl with thick slices of toasted sourdough, rustic country bread, or warm pita for scooping. Add a simple side of lemon-dressed arugula or a cucumber and tomato salad to bring freshness and acidity. For brunch, complement the dish with olives, feta, and roasted tomatoes. Garnish with chopped fresh dill or parsley for color and a fresco herb aroma.

Cultural Background

Cilbir dates back to Ottoman-era kitchens and remains a beloved Turkish breakfast classic. Historically, it showcased simple, high-quality ingredients — eggs, yogurt, and spiced butter or oil — that were accessible across regions. Regional variations include adding melted butter infused with chili flakes or introducing herbs like dill or mint. It exemplifies Turkish cooking’s reverence for balancing textures and temperatures.

Seasonal Adaptations

In spring, top the bowls with lightly sautéed spring greens or peas for a bright touch. In summer, introduce diced tomatoes and cucumber for a Mediterranean salad accompaniment. In winter, serve with roasted root vegetables or add a drizzle of warm walnut oil for a nutty richness. The dish’s simplicity makes it easy to adapt to seasonal produce without losing its identity.

Meal Prep Tips

For make-ahead convenience, mix the garlicky yogurt up to 3 days ahead and refrigerate. Poach eggs just before serving for best texture. If preparing for a group, scale the yogurt and keep it warm at room temperature while you poach eggs in batches. Use shallow bowls to plate ahead of time and finish each with the poached eggs and warm oil right before serving to preserve the contrast of warm and cool elements.

Whether you are feeding two or scaling up for brunch guests, Cilbir is a forgiving, impressive dish that celebrates simple, honest ingredients. Give it a try on a slow weekend morning — and don’t forget the bread for dipping.