Cilbir (Turkish Eggs): The Best Keto Breakfast You've Never Tried

Ingredients

• 1 cup Greek Yogurt (full‑fat, plain, low‑carb)
• 1 tablespoon Fresh Dill (finely chopped)
• 1 clove Garlic (minced)
• 1/8 teaspoon Black Pepper (freshly ground, about 10 grinds)
• 60 g Unsalted Butter (half stick, melted)
• 1 tablespoon Aleppo Pepper Flakes (mild, fruity heat)
• 1/4 teaspoon Ground Cumin
• 1/4 teaspoon Smoked Paprika
• 2 tablespoons White Vinegar (adds acidity to poaching water)
• 5 Large Eggs (4 for serving + 1 extra for safety, room temperature)
• 1/2 teaspoon Salt (to taste)
• 2 slices Low‑Carb Flatbread (toasted, for mopping up sauce)

Instructions

1. Prepare the Yogurt Base

   In a mixing bowl combine 1 cup full‑fat Greek yogurt, 1 tablespoon chopped fresh dill, 1 minced garlic clove, 1/8 teaspoon freshly ground black pepper, and 1/2 teaspoon salt. Stir until evenly mixed and set aside at room temperature.

   Time: PT5M

2. Make the Spiced Butter Sauce

   Melt 60 g unsalted butter in a small saucepan over medium heat. When the butter foams and begins to turn a light golden color, add 1 tablespoon Aleppo pepper flakes, 1/4 teaspoon ground cumin, and 1/4 teaspoon smoked paprika. Stir and lower the heat, letting the spices infuse for another minute.

   Time: PT4M

   Temperature: medium heat

3. Prepare Poaching Water

   Fill a large pot with about 1.5 quarts (1.5 L) of water, add 2 tablespoons white vinegar, and bring to a boil. Once boiling, turn off the heat and let the bubbles settle for a minute.

   Time: PT5M

   Temperature: boiling

4. Prep the Eggs

   Crack each egg into a fine mesh colander, allowing the runny whites to drain away. Transfer the eggs from the colander into a pourable measuring cup for easy sliding into the water.

   Time: PT2M

5. Poach the Eggs

   Return the pot to low heat, creating a gentle simmer. Slide the eggs one at a time into the water. Cover and poach for 3–4 minutes, until the whites are set but the yolks remain runny.

   Time: PT4M

   Temperature: low heat

6. Plate the Yogurt

   Divide the seasoned yogurt evenly between two serving plates, spreading it into a smooth layer. Create shallow grooves with the back of a spoon for the butter sauce to pool.

   Time: PT2M

7. Add Eggs and Butter Sauce

   Using a slotted spoon, lift each poached egg onto the yogurt, two per plate. Drizzle the warm Aleppo‑pepper butter sauce over the eggs, letting it flow into the grooves.

   Time: PT2M

8. Serve with Flatbread

   Toast the low‑carb flatbread slices until golden, then serve alongside the eggs for mopping up the yogurt and sauce.

   Time: PT1M

Nutrition Facts

Calories

420

Protein

23 g

Carbohydrates

3 g

Fat

36 g

Fiber

0 g

Ingredient Substitutions

• Instead of Greek Yogurt: full‑fat plain yogurt, kefir (thicker consistency)
• Instead of Fresh Dill: dried dill (1 teaspoon)
• Instead of Garlic: garlic powder (1/8 teaspoon)
• Instead of Black Pepper: pre‑ground black pepper
• Instead of Unsalted Butter: ghee (same amount), coconut oil (same amount, different flavor)
• Instead of Aleppo Pepper Flakes: crushed red pepper, paprika + pinch of cayenne
• Instead of Ground Cumin: ground coriander (same amount)
• Instead of Smoked Paprika: regular paprika
• Instead of White Vinegar: lemon juice (same amount)
• Instead of Large Eggs: same number of large eggs
• Instead of Salt: sea salt
• Instead of Low‑Carb Flatbread: keto tortillas, almond flour crackers

Equipment Needed

• Measuring Cup
• Mixing Bowl
• Small Saucepan
• Fine Mesh Colander
• Large Pot
• Spatula or Wooden Spoon
• Knife
• Cutting Board
• Paper Towel (optional)
• Serving Plate

Critical Steps — Do Not Skip

• Achieving a nutty golden hue in the butter sauce without burning.
• Draining runny egg whites using a colander to keep poached eggs intact.
• Poaching eggs at a gentle simmer for the perfect runny yolk.
• Seasoning the yogurt evenly and creating grooves for sauce distribution.

Chef Tips from the Video

• Use a kitchen torch to lightly brown the butter for an extra nutty flavor.
• Add a squeeze of fresh lemon juice to the yogurt for a subtle brightness.
• For extra heat, sprinkle a pinch of cayenne on top just before serving.

Troubleshooting

Storage

Refrigerator: Yogurt base and butter sauce can be stored separately in airtight containers for up to 3 days. Reheat the butter sauce gently before serving.

Freezer: Not recommended; freezing alters the texture of the yogurt.

Room temperature: Serve immediately; do not leave at room temperature for more than 1 hour.

Make-Ahead Tips

• Prepare the seasoned yogurt base a day ahead and keep chilled.
• The spiced butter sauce can be made up to 3 days in advance; reheat gently over low heat.
• Poached eggs are best served fresh, but you can re‑warm them in hot (not boiling) water for 30 seconds.

Frequently Asked Questions