Turkish Poached Eggs with Spinach Yogurt (Çılbır)

This Turkish poached eggs with spinach yogurt recipe is inspired by a spinach yogurt dip I had in Maman’s kitchen in Iran and a delicious poached egg breakfast during my trip to the neighboring country, Turkey.

What is Çılbır?

Çılbır is a classic Turkish poached egg famous for breakfast. It’s eggs cooked in simmering water, with a soft, runny yolk lying on silky smooth garlicky yogurt, and drizzled with pepper-infused butter.

This version of Çılbır uses extra virgin olive oil instead to balance the dairy and add healthy fat to the dish! I also added spinach to the yogurt for extra fiber and nutrients!

🌱 Nutrition highlight: Gut-friendly, high-protein, and contains healthy fat and fiber.

This Mediterranean and Middle Eastern poached egg with spinach for breakfast is a savory egg breakfast that my husband and I enjoyed, especially on our weekend breakfast! It pairs nicely with freshly toasted flatbread, making it a well-balanced meal that keeps us full for longer!

Turkish poached egg – culturally diverse flavor

In our mixed marriage (my husband is from a Turkic ethnic Middle Eastern, and I’m Southeast Asian), finding a common dish we both enjoy can be challenging, but this Turkish poached egg with chili oil is never the case.

This Turkish poached egg recipe blends the spiciness with a hint of sweetness I grew up with and the tangy and dairy flavors from my husband’s Middle Eastern roots. And that pretty much sums up the flavor of Çılbır, a dish as diverse as Turkey itself!

Why you will love this Turkish poached egg recipe

• Easy to make – You will only need a maximum of 15 minutes to make this dish with the basic method. But if you are a complete beginner at poaching eggs, the time may vary. I include the easy steps below to save you a hassle.
• A delicious dish that nourishes – Each ingredient contributes to a balanced meal. Protein, fiber, healthy fat, probiotics, and antioxidants. Below is the nutritional fact for this recipe.

• Extra virgin olive oil, Aleppo pepper, garlic, and fresh greens all contain antioxidants – The properties known to protect cells from everyday damage (1).

• Eating yogurt supports your gut health (2) and may help improve your immune system (3). Yogurt, especially the plain unsweetened one, is a good source of probiotics. It keeps our digestive system stronger. A healthy digestive is one of the keys to a healthy body.

• Savory and flavorful – It’s toasty, a little spicy, and garlicky. The right flavor to start your day!

The star spice in making Turkish egg – Aleppo pepper

Aleppo pepper’s name is taken after a city in Syria, ‘Aleppo’. These dark burgundy dried pepper flakes came from Halaby pepper. Mild and spicy, this pepper has a fruity flavor similar to sun-dried tomato with a hint of cumin.

You can find these pepper flakes in the Middle Eastern or Mediterranean market in your area. I can’t find it in my area, so Amazon is my best chance! Check out Aleppo pepper on Amazon.

Substitute for Aleppo pepper
Swap Aleppo pepper for sweet paprika chili flakes or Korean Gochugaru. Just be sure to use coarse chili flakes that are mildly spicy with a hint of sweetness. Avoid powder variation.

Ingredients needed to make Çılbır with spinach (with substitution)

• Greek yogurt – Feel free to use any plain and unsweetened yogurt. But if you’re after protein-rich, low-carb, and low-sugar, Greek yogurt is the best choice.

• Eggs – Use the freshest egg you can get. Since the egg yolk will be runny, I highly recommend using pasteurized eggs to avoid foodborne illness.

• Extra virgin olive oil – Extra virgin olive oil adds Mediterranean flavor to the egg and is rich in antioxidants!

• Spinach – I’m using baby spinach to skip the cutting.

• Aleppo pepper + chili flakes – I combine Aleppo pepper with regular chili flakes to make it spicy. Feel free to skip the chili flakes if you don’t like spicy food.

• Garlic – Just 1 clove to make the flavor savory to the next level, and grate it so the flavor spreads evenly.

• Fresh Dills – You can swap these for dried ones too!

• Salt – Some Aleppo peppers come with salt. If yours is already salty, feel free to skip.

How to make Turkish poached eggs with spinach yogurt

Step 1. Poaching the egg

Poaching eggs can be tricky if you are a beginner.

Step 2. Make the spinach yogurt

1. Bring water to a boil in a small pot. Once boiling, add spinach for 10-15 seconds. Strain the spinach and immediately transfer it into ice-cold water. Drain and squeeze them dry with your palm. Set aside.
2. Combine grated garlic, yogurt, salt, dill (leave some for garnish), and spinach in a serving bowl and mix well.
3. Place the poached egg on top of the yogurt.
   
   

Step3. Make the spiced olive oil

1. In a small pan, gently warm the olive oil over medium to low heat.
2. Once you see a bit of smoke, add the pepper and let it foam for 2-4 seconds.
3. Remove the pan from the stove immediately and pour the pepper oil over the egg and yogurt.
4. Garnish with the remaining dill, and it’s ready to serve!