This Cilbir recipe is one of those deceptively simple preparations that tastes like it took hours. I first encountered it at a small Istanbul café on a rainy morning; the yogurt was tangy and cool, the eggs perfectly runny, and the hot red-tinged oil smelled of toasted pepper and olive. That single bite of creamy yogurt, warm yolk and spicy oil has stuck with me ever since, and over the years I’ve tweaked timing and technique to make the poached eggs reliably neat and the yogurt luxuriously smooth.

I prepare this at least once a month for leisurely weekend breakfasts or a bright, quick brunch when friends stop by. It’s an elegant, comforting dish that reads as special even though it takes less than 20 minutes from start to finish. The combination of textures — velvety yogurt, silken eggs, and fragrant oil — makes every forkful interesting. Serve with crusty bread for dipping and it becomes a satisfying, shareable plate. Years of practice taught me small tricks: room-temperature yogurt, a tiny sieve for the egg whites, and a brief whirlpool to coax neat poaches.

Ingredients

• Plain Greek yogurt (1 cup): Use whole-milk Greek yogurt for the creamiest texture and best mouthfeel. Brands like Fage or Chobani work well; let it sit at room temperature about 20 minutes so it isn’t stone-cold when plated.
• Garlic (1 to 2 cloves): Finely mince or grate the garlic for even distribution. If raw garlic is too intense, press it and let it sit in the yogurt for at least 10 minutes to mellow.
• Eggs (2): Fresh eggs poach most cleanly; very fresh whites cling closer to the yolk making neater poached eggs. Bring to room temperature for the best result.
• Extra virgin olive oil (3 tablespoons): Use a high-quality fruity olive oil for flavor. This is heated briefly with pepper to bloom its aroma, so a bright oil makes a difference.
• Vinegar (1 to 2 tablespoons, optional): Add to the poaching water to help the whites coagulate; use plain white vinegar or apple cider vinegar.
• Aleppo pepper or red pepper flakes (2 teaspoons): Aleppo pepper is classic; it’s mildly fruity and not overly hot. Red pepper flakes are a fine substitute if Aleppo isn’t available.
• Kosher salt: A good pinch in the yogurt and a pinch in the poaching water season the dish correctly.
• Rustic bread, for serving (optional): A country loaf or sourdough is ideal for dipping and soaking up the yolk.

Instructions

Prepare the yogurt: In a small bowl whisk 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. Let it sit while you poach the eggs so the garlic softens into the yogurt and the flavors marry. If you prefer milder garlic, mix and refrigerate for 10 minutes then bring back to room temperature before serving. Set up the poaching station: Bring a medium saucepan of water to a gentle simmer, about 2 to 3 inches deep. Add 1 to 2 tablespoons of vinegar if using. The water should be just below a rolling boil so the eggs don’t break apart when added. Keep a slotted spoon and a small ramekin handy. Prep the eggs: Crack each egg into a small ramekin. For neater whites, gently strain each egg through a fine mesh sieve into the ramekin to remove the thinnest, watery parts of the whites. This small step yields cleaner, crisper poached eggs. Create the whirlpool and poach: Use a wooden spoon to stir the simmering water in one direction to make a gentle vortex. Slip the egg from the ramekin into the center of the vortex and let it set 2 to 3 minutes for a runny yolk or 3 to 4 minutes for a firmer yolk. Repeat for the second egg. Transfer each poached egg to a plate lined with parchment to drain briefly. Make the flavored oil: While the second egg cooks, warm 3 tablespoons extra virgin olive oil in a small skillet over low to medium heat. Stir in 2 teaspoons Aleppo pepper or red pepper flakes and warm for 30 to 60 seconds to bloom the spice. Remove from heat — do not burn the pepper or the oil will taste bitter. Assemble and serve: Divide the garlicky yogurt between two shallow bowls. Gently place a poached egg on top of each yogurt mound. Drizzle the warm peppered oil over the eggs and yogurt. Sprinkle a pinch of flaky salt and a little extra Aleppo pepper if desired. Serve immediately with rustic bread for dipping.

Storage Tips

Store leftover plain garlicky yogurt in an airtight container in the refrigerator for up to 24 hours; flavors deepen but the yogurt will be cold, so bring it to room temperature before serving. Poached eggs are best eaten immediately; if you must store them, cool quickly in an ice bath, refrigerate up to 24 hours in a sealed container, and gently reheat in simmering water for about 45 seconds to a minute to warm through. Do not freeze assembled bowls — the texture of both yogurt and egg will deteriorate.

Ingredient Substitutions

If you do not have whole-milk Greek yogurt, full-fat plain yogurt strained through cheesecloth for 30 minutes concentrates it nicely. For a dairy-free version, use a thick plain unsweetened coconut yogurt and note the flavor shift. Swap Aleppo pepper for sweet paprika plus a pinch of red pepper flakes if needed. For a lower-heat option, reduce the pepper quantity by half. Use white vinegar, apple cider vinegar or a splash of lemon as the poaching acid — all help the whites set.

Serving Suggestions

Serve Cilbir with thick slices of country-style sourdough, toasted pita, or a simple salad of herbs and cucumber. A drizzle of herb oil or scattering of chopped dill or parsley brightens the bowl. For a heartier brunch, accompany with roasted tomatoes, spiced chickpeas or a plate of olives and feta. Garnish with sumac for a lemony note or scatter toasted sesame seeds for extra texture.

Cultural Background

Cilbir dates back to Ottoman times and is a beloved Turkish breakfast classic. Traditionally served with garlicky yogurt and a warming spice-infused butter or oil, it showcases the regional love of yogurt as a versatile ingredient. Aleppo pepper, popular in southeastern Turkey and Syria, contributes a fruity, mild heat that complements rather than overpowers the dish. Regional variations may add herbs, tomatoes or butter flavored with paprika.

Seasonal Adaptations

In summer, top the bowl with quick-pickled cucumbers and herbs for freshness; in colder months, add a spoonful of warm spiced tomato jam or roasted red peppers for depth. For spring, toss in chopped fresh dill and lemon zest; in autumn, serve alongside roasted root vegetables for a heartier plate. Adjust the oil spice — lighter in summer, richer in winter — to match seasonal appetite.

Meal Prep Tips

Mix the garlicky yogurt up to 24 hours ahead to let the flavors mellow, and keep it chilled. Poach eggs just before serving for the best texture. If preparing multiple portions for a brunch, poach eggs in small batches and hold briefly on parchment-lined trays. Reheat the flavored oil just before serving and assemble bowls last minute so each guest enjoys warm oil and freshly runny yolks.

This Cilbir is one of those simple, soulful preparations that invites conversation and slow bites. Whether you make it for two or a small gathering, it celebrates humble ingredients with bright technique — and I hope it becomes a favorite in your kitchen too.