Turkish Savory Yogurt with Poached Eggs
Turkish yogurt, also known as Çilbur; a mix of yogurt mixed with garlic served topped with chili oil and poached eggs.
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While I love a good sweet breakfast and sugar high to kick off the day, sometimes I need a savory breakfast to get me through to lunch. Turkish yogurt, also known as Çilbur, fills the bill. This dish is a rich, tangy, protein-packed breakfast that combines creamy Greek yogurt, aromatic garlic, warm chili butter, and perfectly runny poached eggs. It’s an easy, flavor-forward recipe that works for breakfast, brunch, or even a light dinner. Looking for more global inspiration? Try this French potato salad with green beans or my Irish boxty with smoked salmon next.
Why You’ll Love This Recipe
- Simple but impressive – A handful of ingredients comes together to create a restaurant-worthy dish in minutes.
- Super customizable – Swap in your favorite spice blends, herbs, or different breads to make it your own.
- Perfect any time of day – A savory, protein-rich meal that works for breakfast, lunch, or dinner.
Key Ingredients in This Recipe
- Aleppo pepper – Substitute a blend of cayenne pepper + sweet paprika if Aleppo is unavailable.
- Greek yogurt – Use full-fat for best texture, but low-fat or regular plain yogurt can work in a pinch.
- Za’atar – If you don’t have za’atar, try oregano mixed with sesame seeds and a pinch of sumac or lemon zest.
- Pita bread – Serve with sourdough, naan, or crusty toast instead.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
For the creamiest base, let the Greek yogurt sit at room temperature for 10–15 minutes before assembling so it’s silky and spreadable—this helps it blend beautifully with the warm chili oil.
Swaps and Substitutions
- Aleppo pepper: Substitute a blend of cayenne pepper + sweet paprika if Aleppo is unavailable.
- Greek yogurt: Use full-fat for best texture, but low-fat or regular plain yogurt can work in a pinch.
- Za’atar: If you don’t have za’atar, try oregano mixed with sesame seeds and a pinch of sumac or lemon zest.
- Pita bread: Serve with sourdough, naan, or crusty toast instead.
Tips for Making Poached Eggs
- Make sure you set your timer! This is one where you don’t want to estimate the time. Poaching the eggs for 3 minutes will leave you with a runny yolk.
- Create a swirling vortex in the pan. This will fold the egg whites in on themselves and keep them in a small area rather than spreading them out. This method works best when you’re cooking one egg at a time.
- Add vinegar to your water. Vinegar will help keep the whites together,
- To poach the eggs you want to make sure the water is simmering, not boiling. The turbulence will cause the egg whites to spread.
- Crack your eggs into ramekins first. This makes it easier to pour the egg in the water in a swift motion (without breaking any yolks).
How to Make Turkish Savory Yogurt with Poached Eggs (Step-by-Step)
In a medium mixing bowl stir together the Greek yogurt, garlic, lemon zest and white pepper until thoroughly combined. Cover and refrigerate until ready to use.
Step 2: Melt the butter.
Heat a medium sauté pan over medium heat, add the butter, oil and Aleppo pepper. Heat until the butter is melted and the oil turns an orange-red color, about 5 minutes. Remove from heat and let cool completely.
Heat oven to 350ºF. Arrange pitas on a baking sheet. Brush each pita with butter and sprinkle with Za’atar.Bake until golden brown and crisp, about 8 minutes.
Create a clockwise swirling motion with a ladle to create a whirlpool then carefully crack each egg individually into the pot, being careful to space them out. Cook until the whites are just set and the yolk is runny, about 3 minutes. Use a slotted spoon to remove the eggs and set them aside on a plate.
Divide the Greek yogurt among plates. Top each with a poached egg and drizzle each with some of the chili oil. Garnish with flake salt followed by mint and parsley. Serve with the Za’atar spiced pita bread.
How to Serve Turkish Savory Yogurt with Poached Eggs
- Spoon yogurt onto a shallow bowl or plate and top with poached eggs and chili butter.
- Serve alongside warm za’atar-spiced pita or crusty bread for dipping.
- Add a simple herb salad on the side for brightness.
- Top with extra herbs, flake salt, or an extra sprinkle of Aleppo pepper.
How to Store Turkish Savory Yogurt with Poached Eggs
- Yogurt mixture: Store in an airtight container for up to 3 days.
- Chili oil: Keep refrigerated in a sealed jar for up to 1 week; rewarm gently before using.
- Poached eggs: Best made fresh, but can be poached ahead and rewarmed briefly in hot water.
- Za’atar pita: Store in an airtight container for 2–3 days; crisp in the oven before serving.
FAQ – Frequently Asked Questions
Can I make this dish ahead of time?
You can prep the yogurt mixture and chili oil ahead, but poach the eggs just before serving for the best texture.
Can I use regular yogurt instead of Greek?
Yes, but it will be thinner. Strain it through cheesecloth for 1–2 hours to mimic the thicker texture.
Is Aleppo pepper very spicy?
It’s milder than cayenne and has a fruity, smoky flavor. If substituting, use less cayenne for heat control.
Do I have to make the za’atar pita?
No—you can serve with any bread you like: baguette, naan, flatbread, or sourdough all work great.
Other Recipes to Try
If you enjoy this recipe, I recommend checking out some of these:
- French Potato Salad with Green Beans
- Bacon and Frisée Salad with Poached Eggs
- Crispy Brussels Sprouts with Bacon Dashi Broth and Poached Eggs
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
Turkish Savory Yogurt with Poached Eggs
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Ingredients:
For the savory yogurt:
- 2 cups plain whole milk Greek yogurt
- 3 cloves garlic, minced
- 1 tablespoon lemon zest
- ¼ teaspoon ground white pepper
For the chili oil:
- ¼ cup unsalted butter
- ¼ cup extra-virgin olive oil
- 2 teaspoons Aleppo chili powder
For the Za’atar-spiced pitas:
- 2 Pitas
- 2 tablespoons unsalted butter, melted
- 2 teaspoons Za’atar
For serving:
- 4 poached eggs
- Flake salt, for garnish
- 2 tablespoons chopped mint leaves
- 2 tablespoons chopped parsley leaves
Instructions:
For the savory yogurt:
- In a medium mixing bowl stir together the Greek yogurt, garlic, lemon zest and white pepper until thoroughly combined. Cover and refrigerate until ready to use.
For the chili oil:
- Heat a medium sauté pan over medium heat, add the butter, oil and Aleppo pepper. Heat until the butter is melted and the oil turns an orange-red color, about 5 minutes. Remove from heat and let cool completely.
For the Za’atar-spiced pitas:
- Heat oven to 350ºF. Arrange pitas on a baking sheet. Brush each pita with butter and sprinkle with Za’atar.Bake until golden brown and crisp, about 8 minutes.
For serving:
- Divide the Greek yogurt among plates. Top each with a poached egg and drizzle each with some of the chili oil. Garnish with flake salt followed by mint and parsley. Serve with the Za’atar spiced pita bread.
Notes:
For the creamiest base, let the Greek yogurt sit at room temperature for 10–15 minutes before assembling so it’s silky and spreadable—this helps it blend beautifully with the warm chili oil.
Nutrition:
Calories: 489kcal | Carbohydrates: 21g | Protein: 20g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 236mg | Sodium: 354mg | Potassium: 284mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1119IU | Vitamin C: 3mg | Calcium: 187mg | Iron: 2mg
DID YOU MAKE THIS?
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I made my version of this zesty, zippy, zinging breakfast with fantastic results! Used line zest instead of lemon and chives instead of parsley. What a great way to start my week! Thanks for your fun, innovative blog, Kylie!!
I am so happy to hear you enjoyed this recipe! Thank you so much for sharing Michele!
Thanks for sharing. Love the recipe with traditional flavors . Just a question, the yoghurt supposed to be served cold ?
Yes! Serve the yogurt cold! Hope you enjoy!