Cilbir, Turkish poached eggs with garlic yoghurt and chilli butter
Soft poached eggs on cool garlicky yoghurt, finished with sizzling paprika butter and fresh dill.
- Time20 min
- LevelEasy
- Costabout £1.52 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Stir the yoghurt with the garlic and salt. Take it out of the fridge 10 minutes before so it is not ice cold, and spread it over two shallow plates.
- 2
Bring a wide pan of water to a gentle simmer and add the vinegar. Swirl the water and slip in the eggs. Poach for 3 minutes.
3 min - 3
Melt the butter in a small pan over a medium heat until it foams. Take off the heat and stir in the paprika and chilli flakes.
- 4
Lift the eggs out with a slotted spoon, drain on kitchen paper and set on top of the yoghurt.
- 5
Spoon over the chilli butter, scatter with dill and serve with the toast.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.