This simple savory morning dish, Cilbir, has been my favorite soothing breakfast for years. I first tasted it at a tiny Istanbul café during an early spring trip; soft poached eggs nestling in tangy, garlicky yogurt felt like a revelation. Back home I worked to recreate that balance of creamy, bright yogurt and the gentle heat of a chili-infused oil. The result is an elegant plate that is surprisingly easy to make and feels special enough for guests.

What keeps me returning to this combination is the contrast of textures and flavors: the cool, silky yogurt, the custardy egg yolk, and the toasted aroma of olive oil warmed with red pepper flakes. I discovered that simple technique changes everything: whisk room-temperature whole-milk Greek yogurt until smooth, rinse away excess egg white for neater poaching, and finish with a quick spiced oil. It is a perfect weekend treat, yet fast enough for a relaxed weekday start.

Ingredients

• Greek yogurt (1 cup): Use full-fat plain Greek yogurt for the creamiest texture and best mouthfeel; I prefer brands made with whole milk such as Fage or Chobani, and bring it to room temperature so it spreads easily.
• Garlic (1 to 2 cloves): Freshly minced garlic gives a clean, bright punch. If you prefer milder garlic flavor, mince and let it rest in the yogurt for 10 minutes to mellow.
• Eggs (2): Large, very fresh eggs produce the most compact poached whites and runny yolks; look for a farm or brand with high-grade freshness.
• Extra virgin olive oil (3 tablespoons): A fruity, peppery oil adds aroma when warmed. Use a quality brand you enjoy straight from the bottle since it is a primary finishing flavor.
• Vinegar (1 to 2 tablespoons, optional): A splash in the poaching water helps the egg white coagulate; white wine or distilled vinegar both work fine.
• Aleppo pepper or red pepper flakes (2 teaspoons): Aleppo pepper brings a moderate fruity heat and slight smokiness. If unavailable, use crushed red pepper flakes but start with less and adjust to taste.

Instructions

Prepare the yogurt:In a small mixing bowl whisk 1 cup room-temperature full-fat Greek yogurt with 1 to 2 finely minced garlic cloves and a good pinch of kosher or sea salt until very smooth and slightly airy. Divide the mixture evenly between two shallow bowls and spread to create a bed for the eggs.Bring poaching water to a simmer:Fill a medium saucepan with water and bring to a gentle boil over medium-high heat. Reduce to a vigorous simmer and stir in 1 to 2 tablespoons vinegar. The vinegar is optional but helps the white set more neatly around the yolk.Prepare eggs for poaching:Crack each egg into a small fine mesh sieve held over a bowl and lightly swirl to remove the thin liquid part of the white. This small step yields a cleaner poached egg. Transfer each egg to a small ramekin for easy sliding into the water.Poach the eggs:Use a wooden spoon to create a gentle vortex in the simmering water. Slip an egg from the ramekin into the center of the vortex and cook 2 to 3 minutes for a runny yolk or 3 to 4 minutes for a slightly firmer yolk. Use a slotted spoon to lift the egg and drain briefly on parchment or a kitchen towel. Repeat with the second egg.Make the spicy oil:While the second egg cooks, warm 3 tablespoons extra virgin olive oil in a small skillet over medium-low heat for about 30 to 60 seconds. Add 2 teaspoons Aleppo pepper or red pepper flakes and stir; the oil should be fragrant but not smoking. Remove from heat immediately to avoid bitterness.Assemble and serve:Place each poached egg gently on the yogurt beds, spoon the warm chili oil over the eggs and yogurt, and finish with a small pinch of flaky salt. Serve immediately with slices of rustic toast for dipping.

Storage Tips

Store the garlicky yogurt mixture in an airtight container in the refrigerator for up to 24 hours. If you must refrigerate assembled bowls, do so for no more than two hours and expect the poached eggs to firm up and the contrast of hot oil and cool yogurt to be lost. For freezing, only freeze plain yogurt separately in small portions; thawed yogurt will be slightly grainy. Reheat gently by placing the oil in a small skillet until warm and rewarming the poached egg in hot (not boiling) water for 30 to 45 seconds if needed.

Ingredient Substitutions

If you cannot eat dairy, substitute thick coconut yogurt or a strained unsweetened almond yogurt, though texture and tang will differ. For a milder garlic note, roast one garlic clove and mash into the yogurt at a 1:1 swap for a sweeter, softer garlic flavor. Replace Aleppo pepper with smoked paprika plus a pinch of red pepper flakes for smokiness and heat. For a richer finish, replace some olive oil with melted butter or use equal parts ghee for a nutty aroma.

Serving Suggestions

Serve with thick slices of rustic sourdough or country bread, toasted and rubbed with a halved garlic clove. Add a salad of fresh tomatoes, cucumber, and dill alongside for a Mediterranean brunch. For a heartier meal, pile the eggs on top of warm bulgur pilaf or roasted vegetables. Garnish with fresh dill, chopped parsley, or a sprinkle of nigella seeds for visual contrast and herbal brightness.

Cultural Background

Cilbir dates back to Ottoman times and remains a beloved Turkish breakfast and brunch staple. The combination of yogurt and eggs highlights the region's long tradition of using fermented dairy paired with eggs for morning meals. Regional variations across Turkey include toppings such as melted butter with paprika, chopped herbs, or even a drizzle of strained sheep yogurt in some villages. The dish embodies the simple yet bold flavor ethos of Anatolian home cooking.

Seasonal Adaptations

In spring and summer, top with halved cherry tomatoes and fresh herbs like dill or mint for brightness. In autumn, add roasted sweet peppers or charred eggplant ribbons for depth. For winter mornings, stir a spoon of warm preserved lemon paste into the yogurt for an aromatic twist. Adjust the olive oil spice by adding a pinch of ground cumin or sumac to echo seasonal produce and flavors.

Meal Prep Tips

For batch breakfast prep, mix and portion the garlic yogurt into individual containers and keep them chilled. Poach eggs fresh each morning; they only take a few minutes and hold their best texture that way. Pack the olive oil and Aleppo pepper in a small jar to pour over at the table. When traveling or serving a crowd, provide a small pan of warm chili oil to keep the finishing drizzle hot and aromatic.

Sharing this dish is one of my favorite kitchen rituals; it is fast, elegant, and invites conversation. Try it once and you will understand why it has remained a staple in my rotation.