Poached eggs on garlic yogurt with Aleppo pepper olive oil, dill and toasted sourdough

MediterraneanBreakfast

Turkish Eggs (Cilbir) with Olea Reserve Olive Oil

Turkish eggs, or cilbir, are soft poached eggs on a bed of cool garlicky yogurt, finished with warm pepper-red olive oil and fresh dill. It looks like a café brunch and takes 20 minutes. This is the place for Olea Reserve High Phenolic Extra Virgin Olive Oil, our early-harvest, cold-pressed Greek olive oil from a single family estate. A short, gentle warm with Aleppo pepper turns it brick red for the drizzle, and a last pour straight from the bottle brings its bitter, peppery, green finish right up against the creamy yogurt and runny yolks. Tear bread and swipe through all of it.

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Servings

2

Prep Time

10 minutes

Cook Time

10 minutes

Calories

570

Author

Kristina DeRolf

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Ingredients

1 cup plain whole-milk Greek yogurt, at room temperature
1 small garlic clove, finely grated
4 large eggs, as fresh as you can find
3 tablespoons Olea Reserve High Phenolic Extra Virgin Olive Oil, divided
1 teaspoon Aleppo pepper (or ½ teaspoon sweet paprika plus a pinch of red pepper flakes)
2 tablespoons fresh dill fronds
2 thick slices crusty sourdough, toasted, for serving
Kosher salt and freshly ground black pepper

Directions

Stir the yogurt, grated garlic and a pinch of salt together in a bowl. Spread it in a wide swoosh across two shallow plates or bowls.
Warm 2 tablespoons Olea Reserve in a small skillet over low heat for 1 to 2 minutes, just until it is warm to the touch and smells peppery, not sizzling. Take it off the heat, stir in the Aleppo pepper and let it sit while you poach the eggs.
Fill a wide saucepan with about 3 inches of water and bring it to a gentle simmer, with small bubbles on the bottom but not a rolling boil.
Crack one egg into a fine-mesh strainer set over a bowl and let the thin, watery white drain off for a few seconds. Gently tip the egg into the simmering water. Repeat with the rest of the eggs, spacing them apart.
Poach 3 minutes for runny yolks, or 4 minutes for jammy ones. Lift each egg out with a slotted spoon and blot the bottom on a folded paper towel.
Set two eggs on each plate of yogurt. Spoon the warm Aleppo pepper oil over the eggs and yogurt, then drizzle the remaining 1 tablespoon Olea Reserve over the top straight from the bottle. Finish with the dill, a little salt and black pepper, and serve right away with the toasted sourdough.

Article: Turkish Eggs (Cilbir) with Olea Reserve Olive Oil

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Turkish eggs on garlic yogurt with a bottle of Olea Reserve High Phenolic Extra Virgin Olive Oil

Nov 6, 2026Mains

Turkish Eggs (Cilbir) with Olea Reserve Olive Oil

Name: Turkish Eggs (Cilbir) with Olea Reserve Olive Oil
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 cup plain whole-milk Greek yogurt, at room temperature; 1 small garlic clove, finely grated; 4 large eggs, as fresh as you can find; 3 tablespoons Olea Reserve High Phenolic Extra Virgin Olive Oil, divided; 1 teaspoon Aleppo pepper (or ½ teaspoon sweet paprika plus a pinch of red pepper flakes); 2 tablespoons fresh dill fronds; 2 thick slices crusty sourdough, toasted, for serving; Kosher salt and freshly ground black pepper

Turkish eggs look like something you order at a café, but they take about 20 minutes at home. Soft poached eggs sit on a cool swoosh of garlicky yogurt, and a warm, brick-red pepper oil gets spooned over the top. Every bite is creamy, rich and a little spicy, and the bread is there to swipe through all of it.

This is the dish to pull out the good bottle for. Olea Reserve is an early-harvest, high phenolic Greek olive oil with a bold, peppery finish. Warming it gently with Aleppo pepper turns it red, and a last pour straight from the bottle brings that green, peppery bite right up against the yogurt and runny yolks.

Poaching Without the Stress
The trick is a strainer. Crack each egg into a fine-mesh strainer for a few seconds so the thin, watery white drains off, and you are left with neat, round eggs in the pot. Keep the water at a gentle simmer, not a rolling boil.

Brunch for a Crowd
Poach the eggs up to an hour ahead, chill them in ice water, then rewarm them for a minute right before serving. Spread the yogurt across one big platter, set the eggs on top and let everyone tear bread and dig in.

Shop the bottle: Olea Reserve High Phenolic Extra Virgin Olive Oil

Written by Kristina DeRolf

Kristina DeRolf, CRNA

Founder of The Outward Olive and a practicing nurse anesthetist since 2012. Kristina selects every olive oil and balsamic we carry and writes about olive oil, wellness, and gathering well.

More about Kristina