Name: Turkish Eggs (Cilbir) with Bacon, Pickled Red Onion, and Spicy Butter Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Turkish
Ingredients: 2 slices bacon; 1/4 cup pickled red onion; 1/4 cup white vinegar; 1/4 cup water; 1 tablespoon cane sugar; 1 teaspoon salt; 1 cup Greek yogurt; 2 garlic cloves (grated); 1/2 tsp salt; 1/4 tsp black pepper; 4 eggs (poached); 2 tbsp butter; 1/2 tsp paprika (regular or smoked); 2 tbsp fresh dill (chopped); 2 tbsp chives (chopped)

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Introduction

Turkish Eggs, or Cilbir, is a delightful and creamy breakfast dish that combines garlicky yogurt with perfectly poached eggs. Topped with spiced butter, pickled onions, fresh herbs, and crispy bacon, it offers a balance of rich and tangy flavors that’s sure to impress.

A white speckled shallow bowl holds three smooth poached eggs placed side by side on a creamy white yogurt base, drizzled with glowing orange oil and small crispy bacon pieces scattered around. Thin slices of pink pickled onions form rings on top of the eggs, garnished with bright green chopped chives and fresh dill sprigs. On the right edge, a large piece of toasted bread with a golden brown crust leans into the bowl, showing its airy texture. The dish is set on a white marbled surface with a blue and white striped cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Greek yogurt
2 garlic cloves (grated)
1/2 tsp salt
1/4 tsp black pepper
2 tbsp butter
1/2 tsp paprika (regular or smoked)
4 eggs (poached)
2 slices bacon
1/4 cup pickled red onion
2 tbsp fresh dill (chopped)
2 tbsp chives (chopped)

Instructions

Step 1: Start by pickling the onions. Place sliced red onions in a jar or bowl, then add 1/4 cup white vinegar, 1/4 cup water, 1 tablespoon cane sugar, and 1 teaspoon salt. Let them sit while you prepare the rest of the dish.
Step 2: Prepare the yogurt mixture. In a bowl, combine Greek yogurt with grated garlic, salt, and black pepper. Stir well and set aside.
Step 3: Cook the bacon until crispy, then transfer it to a plate and cover with a paper towel to keep warm. Meanwhile, bring a large pot of water to a boil.
Step 4: Poach the eggs. Add 1 tablespoon of vinegar to the boiling water and stir to create a whirlpool. Crack each egg into a small bowl and gently slide them one by one into the swirling water. Cook for 3 minutes, then remove with a slotted spoon and drain on paper towels.
Step 5: Melt the butter in a small saucepan. Once melted, stir in the paprika and immediately remove from heat.
Step 6: Assemble the dish. Divide the garlicky yogurt between two bowls, place the poached eggs and bacon on top, and drizzle with the paprika butter. Garnish with pickled red onions, fresh dill, chopped chives, and season with additional salt and pepper to taste. Serve immediately.

Tips & Variations

Use smoked paprika for a deeper, smoky flavor in the butter drizzle.
For a vegetarian version, omit the bacon and add sautéed mushrooms or roasted cherry tomatoes instead.
If you prefer, swap out fresh dill and chives for parsley or mint to change up the herb profile.
Make sure to use fresh eggs for the best poaching results and avoid stirring the water too vigorously to keep the eggs intact.

Storage

Turkish Eggs are best enjoyed fresh for optimal texture and flavor. If you have leftovers, store the components separately in airtight containers in the refrigerator for up to 1 day. Reheat the yogurt and butter gently; poached eggs can be briefly warmed in hot water but may lose their delicate texture.

How to Serve

A white speckled bowl contains two poached eggs covered in thick, creamy white sauce. Around and partially under the eggs are small pieces of crispy bacon in reddish brown, scattered with bright green chopped chives. On top of the eggs are rings of pink pickled onions and sprigs of fresh green dill. A drizzle of orange oil with spices adds color on the sauce and eggs. The bowl also holds a thick slice of toasted bread with a golden brown crust resting on the side. The bowl sits on a white marbled surface with a striped cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the pickled onions ahead of time?

Yes, pickled onions can be made several days in advance and stored in the fridge. The flavor will deepen over time, making your dish even more flavorful.

What can I use instead of Greek yogurt?

If you don’t have Greek yogurt, you can use plain yogurt strained through cheesecloth to thicken it, or opt for a thick labneh if available. Avoid thin yogurts as they won’t hold the toppings well.