These Turkish poached eggs (çılbır) are creamy, tangy, and savory, with paprika oil and optional spinach for a colorful, easy breakfast or brunch.
🥚 Turkish Poached Eggs (Çılbır) with Spinach & Paprika Oil
A beautifully simple Turkish poached eggs recipe (known as çılbır) features perfectly poached eggs resting on creamy, garlicky yogurt, finished with a warm spiced butter or paprika oil. This flavorful breakfast or brunch dish is both elegant and comforting, with bright tangy yogurt and rich, savory toppings that makes every bite irresistible.
There’s something special about Turkish eggs with yogurt: soft, runny yolks mingle with the tangy yogurt, while paprika-spiced oil adds warmth, depth, and a touch of color. Traditionally, çılbır focuses solely on eggs and yogurt, but I’ve added the option of including lightly blanched spinach for extra vibrancy and nutrition without compromising on the classic flavors.
Whether served as a simple weekday breakfast, a leisurely weekend brunch, or an impressive dish for entertaining, this cilbir or Turkish poached eggs recipe transforms everyday ingredients into a standout dish that’s as visually stunning as it is delicious.
⭐ Why You’ll Love This Turkish Poached Eggs Recipe
- Creamy garlicky yogurt pairs perfectly with tender, runny poached eggs
- Warm paprika oil adds rich color and a savory kick
- Optional spinach provides extra greens and visual appeal
- Quick, easy, and elegant enough for brunch or entertaining
🥄 Ingredients
For the Paprika Oil
- Extra virgin olive oil (or use melted butter for a more traditional option) – carries flavor and forms the base of the warm oil
- Sweet Hungarian paprika – adds smoky sweetness and signature color
- Cayenne pepper (or Aleppo pepper) – brings mild heat
- Pinch of sea salt – balances flavors
For the Eggs & Yogurt
- Full-fat plain yogurt – thick Greek-style or strained yogurt works best
- Garlic – just ½ a clove is all you need
- Fresh lemon juice – brightens the yogurt
- Sea salt & black pepper – simple seasoning
- Baby spinach (optional) – lightly blanched for color and nutrition
- Large eggs – soft poached for creamy yolks
To Serve
- Pita chips or crusty bread (gluten-free if needed) – for scooping up eggs and yogurt
- Sumac (optional) – adds tangy, vibrant finish
🍳 Instructions
1️⃣ Prepare the Yogurt
Whisk together yogurt, garlic, lemon juice, salt, and pepper. Divide evenly between two plates and set aside.
2️⃣ Blanch the Spinach (Optional)
Bring a saucepan of salted water to a boil. Add spinach and blanch for 1 minute until just tender. Remove with tongs or a slotted spoon and drain well.
3️⃣ Poach the Eggs
Fill a sauté pan ¾ full with water and bring to a gentle simmer. Crack eggs into a small ramekin, then slide gently into the water. Poach for 3–5 minutes depending on desired yolk consistency. Remove with a slotted spoon and drain on a clean kitchen towel.
See our tips below for perfect poached eggs!
4️⃣ Make the Paprika Oil
Heat olive oil (or butter), paprika, cayenne, and a pinch of salt in a small skillet over medium heat until fragrant (~30 seconds). Strain through a fine mesh sieve. Reserve extra in a small airtight container at room temperature.
5️⃣ Assemble
Place half of the spinach and a poached egg on each plate. Drizzle warm paprika oil over the eggs. Sprinkle with sumac if desired and serve with pita chips or crusty bread.
🍳 How to Poach an Egg Perfectly
Poaching eggs may seem tricky, but these simple tips will give you tender whites and silky, runny yolks every time:
- Use fresh eggs – fresh eggs hold their shape better.
- Simmer, don’t boil – keep water just below a boil.
- Add a splash of vinegar (optional) – helps whites set quickly without flavoring the egg.
- Create a gentle whirlpool – stir water gently before sliding the egg in.
- Cook to your preferred doneness – ~3 minutes for runny yolks, 4–5 minutes for slightly firmer yolks.
- Remove and drain – lift with a slotted spoon and place on a clean kitchen towel.
💡 Pro Tip: Crack the egg into a small ramekin first, then slide it gently into the water. This makes poaching much easier and prevents breaking the yolk.
❓ FAQ: Turkish Poached Eggs (Çılbır)
What is çılbır?
Çılbır is a traditional Turkish poached egg dish served over garlicky yogurt, topped with spiced butter.
Can I add greens like spinach?
Yes! While not traditional, lightly blanched spinach adds color, nutrients, and texture without overpowering the eggs and yogurt.
How do I poach eggs perfectly?
Use fresh eggs, keep water just below a simmer, and optionally add a splash of vinegar to help the whites set. Gentle swirling keeps eggs compact.
Is this recipe gluten-free?
Yes — eggs, yogurt, and paprika oil are naturally gluten-free. Serve with gluten-free bread if desired.
Can I make this ahead?
Yogurt and paprika oil can be prepped in advance. Poach eggs just before serving for best results.
🧡 Final Thoughts
These Turkish poached eggs with spinach are a simple, flavorful way to elevate any breakfast or brunch. Creamy yogurt, tender poached eggs, and warm paprika oil create a rich, savory dish, while adding spinach is an easy modern twist that keeps the dish healthy and vibrant while honoring the traditional flavors of çılbır. Perfect for a cozy morning or an elegant brunch, once you try it, it will become a go-to recipe.
And if you’re looking for something crunchy to dip into all that creamy goodness, these gluten-free pita chips work nicely.
More Egg Recipes:
Turkish Poached Eggs - Çılbır
These Turkish poached eggs (çılbır) are creamy, tangy, and savory, with paprika oil and optional spinach for a colorful, easy breakfast or brunch.
Ingredients
For the Paprika Oil:
- 2 Tablespoons/30ml extra virgin olive oil (or use butter)
- ¾ teaspoon sweet Hungarian paprika
- ¼ teaspoon cayenne pepper (or Aleppo pepper)
- Pinch of sea salt
For the Eggs and Yogurt:
- 8oz/225 g plain full fat yogurt (use a thick yogurt or strain it overnight)
- ½ a small clove of garlic, finely grated
- 1 teaspoon/ 5ml fresh lemon juice
- Sea salt and freshly ground black pepper, to taste
- 2 oz/56g baby spinach (optional)
- 2 large eggs
- Pita chips or bread, for serving (optional)
Instructions
- Prepare the Yogurt - Stir together the yogurt, garlic, lemon juice, salt, and pepper and divide between 2 plates. Set aside.
- Blanch the Spinach (Optional) - Bring a medium saucepan of salted water to a boil. Blanch spinach for 1 minute until just tender. Remove with tongs or a slotted spoon and drain to remove excess water. Set aside.
- Poach the Eggs - Fill a saute pan ¾ full of water and bring to a gentle simmer. Crack the eggs, one at a time, into a small ramekin and slide them into the water. Gently simmer the eggs for 3 to 5 minutes (depending on how you like your yolks). Remove the eggs from the water with a wire strainer and drain excess water on a clean, kitchen towel.
- Make the Paprika Oil - Heat olive oil (or butter), paprika, cayenne pepper (or Aleppo pepper) and a pinch of salt in a small skillet over medium heat until fragrant (about 30 seconds). Strain through a fine mesh strainer and reserve. (extra can be stored in an airtight glass container at room temperature.)
- Assemble - Place half of the spinach and a poached egg on each plate. Drizzle warm paprika oil over eggs. Top with a pinch of sumac and serve with pita chips if desired.
Notes
Tips for Perfect Eggs
- Use fresh eggs for better shape.
- Keep water just below a boil to prevent breaking.
- Add a splash of vinegar to help whites set quickly.
- Crack eggs into a ramekin first for easy sliding.
Serving Suggestions
- Garnish with fresh herbs like dill, parsley, or chives
- Serve with olives, tomatoes, or feta for a full Mediterranean-inspired brunch
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 208Total Fat: 19gSaturated Fat: 3gUnsaturated Fat: 16gCholesterol: 188mgSodium: 95mgCarbohydrates: 3gFiber: 2gSugar: 1gProtein: 8g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
El says
Beautiful recipe!
Nutmeg Nanny says
These eggs are GORG! I would love to start my day with this beauty.
Melissa @ Treats With a Twist says
LOVE this! And I love sumac so this is totally made for me!
allie @ Through Her Looking Glass says
I've not used sumac yet, and I'm wanting to try it Sylvie. What a great dish this is, pretty too. Love the spinach!
Katrina says
This is total poached egg perfection!! LOVE the flavour!