Easy Turkish eggs recipe using boiled eggs. High-protein, gut-friendly, filling. and perfect for breakfast or brunch.
Cilbir (Turkish eggs with yogurt) is a classic Turkish breakfast dish that’s traditionally made with poached eggs, but if you’re anything like me and don’t enjoy runny eggs (or the stress of poaching them), this recipe is for you. I decided to create an easy Turkish eggs recipe using boiled eggs instead – and honestly, it turned out so good. You can make your boiled eggs runny, medium, or hard-boiled, depending on your preference!
This Turkish eggs recipe with yogurt makes a high-protein, gut-friendly breakfast or early lunch that keeps you feeling full and satisfied for hours.
I’ve always wanted to try making cilbir, but between not loving runny eggs and being a little intimidated by poached eggs, I kept putting it off. Then it clicked – you can absolutely make Turkish eggs with boiled eggs and enjoy them cooked exactly how you like. So if you’ve ever wanted to know how to make Turkish eggs without poaching, this recipe is a simple and delicious alternative.
I hope you enjoy this Turkish egg recipe as much as we did. Your feedback means so much to me, so please leave a comment and rating below. And if you share your Turkish breakfast eggs on Instagram, don’t forget to tag me @lotsoflovemariam – I’d love to see your recreations!
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Ingredients Needed:
- Eggs
- Full-fat Greek yogurt
- Garlic
- Salt
- Black pepper
- Fresh dill
- Butter
- Paprika
- Cayenne pepper
- Sourdough bread
How To Make Turkish Eggs (Using Boiled Eggs)
- Boil 2–3 eggs to your preferred doneness. Once cooked, transfer them to cold water and allow them to cool before peeling. I boil my eggs for a total of 15 minutes for hard-boiled eggs. If you’re unsure about timing, this guide on how long to boil eggs is really helpful.
- In a bowl, combine ½ cup full-fat Greek yogurt with 1 minced garlic clove. Season with salt and pepper to taste, mix well, then spread the yogurt onto a wide serving plate.
- In a small saucepan, melt 1–2 tablespoons of butter over low heat. Stir in 1 teaspoon of paprika and cayenne pepper to taste, mixing gently until fragrant.
- Cut the boiled eggs in half and place them over the yogurt. Drizzle the warm butter sauce on top.
- Finish by sprinkling over some freshly chopped dill for extra flavour and serve with toasted sourdough on the side for that extra gut goodness!
- Enjoy!
Why You’ll Love This Cilbir Recipe
- Meal-prep friendly – boil the eggs and prepare the yogurt mixture ahead of time, then on the day simply make the butter paprika sauce, drizzle it on top, and enjoy.
- High-protein and gut-friendly – the combination of eggs, Greek yogurt, and garlic helps keep you full while supporting digestion.
- Super filling – this recipe is satisfying and nourishing, making it perfect when you want a breakfast that actually keeps you full.
- Customisable egg doneness – make your eggs soft, medium, or hard-boiled depending on your preference.
- Perfect for any time of day – ideal for breakfast, brunch, or even an early lunch, especially served with toasted sourdough.
Other High-Protein Recipes You’ll Also Enjoy:
- 9 High Protein Breakfast Ideas
- High Protein Caramlised Banana Yogurt Bowl
- High Protein Greek Yogurt Breakfast Bowl
- Easy 3 Ingredient Cottage Cheese Bagels
- No Blender Lemon Cottage Cheese Pancakes
Turkish Eggs Recipe
Ingredients
- 2-3 eggs
- ½ cup full-fat Greek yogurt
- 1 garlic clove minced
- Salt and pepper to taste
- Fresh dill for garnish
- 1-2 tbsp butter
- 1 tsp paprika
- Cayenne pepper to taste (for a little kick)
- 1 Sourdough toast to serve
Instructions
- Boil 2–3 eggs to your preferred doneness. Once cooked, transfer them to cold water and allow them to cool before peeling. I boil my eggs for a total of 15 minutes for hard-boiled eggs.
- In a bowl, combine ½ cup full-fat Greek yogurt with 1 minced garlic clove. Season with salt and pepper to taste, mix well, then spread the yogurt onto a wide serving plate.
- In a small saucepan, melt 1–2 tablespoons of butter over low heat. Stir in 1 teaspoon of paprika and cayenne pepper to taste, mixing gently until fragrant.
- Cut the boiled eggs in half and place them over the yogurt. Drizzle the warm butter sauce on top.
- Finish by sprinkling over some freshly chopped dill for extra flavour and serve with toasted sourdough on the side for the perfect finishing touch.
This post was all about an easy Turkish eggs recipe!
Make sure to save this pin to try it out later!
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