Authentic Turkish Eggs (Çılbır) with Homemade Za’atar Pitta Crisps
Published on April 1st, 2026
Intermediate
Elevate your weekend brunch or enjoy a healthy Turkish breakfast that feels indulgent. Try making Çılbır (pronounced chil-bir).
Here at lemonsalt, we believe the best meals are about contrast: warm and cold, creamy and crispy, mild and spicy. This traditional Turkish dish delivers on all fronts. Perfectly runny poached eggs sit atop a lush, garlicky Greek yoghurt base, all finished with a vibrant, spicy pul biber oil drizzle.
But we didn't stop there. To scoop up every last bit of that luscious egg yolk and savoury yoghurt, we're serving it with homemade, oven-baked za'atar pitta crisps. Ready in under 20 minutes, this poached egg with yoghurt recipe is a Mediterranean dream.
Why You’ll Love This Savoury Yoghurt Breakfast Bowl
Quick & Easy: It looks gourmet, but it takes less than 20 minutes from start to finish.
Healthy & Protein-Packed: Greek yoghurt and eggs deliver plenty of protein, while olive oil adds healthy fats.
Flavour Explosion: The cooling garlic yoghurt perfectly balances the warm, earthy heat of the pepper oil and the herbaceous crunch of the za'atar pita chips.
Ingredients
- 2 pitta breads
- 2 tbsp extra virgin olive oil
- 1 tsp Zaatar
- 250g Greek Yoghurt
- 2 Eggs
- 1 tsp Pul Biber
- 5g dill, roughly chopped
- 5g coriander, roughly chopped
- lemon wedges, to serve (optional)
Instructions
- Preheat your oven to 200°C (Gas Mark 6). Cut your pitta breads widthwise into 2cm strips, then gently pull each strip apart to get twice as many thin strips. Place them on a baking tray, drizzle with 1 tablespoon of extra-virgin olive oil, and sprinkle generously with herby za'atar. Bake for 6–8 minutes, turning halfway, until they are beautifully golden and crisp.
- While the chips are baking, grab a mixing bowl and combine your thick Greek yoghurt with the crushed garlic clove. Season with a pinch of salt. Pro tip: Let the yoghurt sit at room temperature while you cook the eggs, so it isn't freezing cold when you serve it!
- Boil a kettle, then pour the water into a wide-based sauté pan or saucepan to a depth of 5-6cm and set over high heat. Break your eggs into two separate, small ramekins. When the water starts to bubble, lower the heat. Dip the edge of the ramekin into the water, then gently slide the eggs into the water. Cook for 2½ to 3 minutes until the whites are just set, but the yolk remains runny. Remove with a slotted spoon and drain briefly on kitchen paper.
- In a small frying pan, heat 1 tablespoon olive oil and add the peppery pul biber. Heat gently over a low setting for 1-2 minutes until fragrant and slightly bubbling, then immediately remove from the heat.
- Divide your garlic yoghurt between two shallow bowls or plates. Nestle a poached egg into the centre of each. Drizzle the warm, vibrant pul biber oil over the eggs and yoghurt, and garnish generously with chopped dill and coriander. Serve immediately with your crispy za'atar pitta chips and a wedge of lemon.
- Mix thoroughly. Cook 2-3 minutes, tossing, until the rice is hot and has absorbed the spiced flavours. Serve immediately.
Frequently Asked Questions
What is a good substitute for Pul Biber (Aleppo pepper)? If you can't find pul biber, you can create a quick substitute by mixing a standard chilli flake (like red pepper flakes) with a little sweet smoked paprika to mimic the slightly sweet, earthy flavour of the Turkish pepper.
Is it safe to eat yoghurt with warm eggs? Absolutely! In fact, the contrast between the cool, creamy yoghurt and the warm, runny poached egg is exactly what makes Çılbır so highly prized in Turkish breakfast culture.
Can I make any of this ahead of time? You can bake the za’atar pitta crisps up to 3 days in advance. Store them in an airtight container. You can also mix garlic into the yoghurt the night before. The eggs and pul biber oil are best cooked fresh just before serving.
How do I get my poached eggs perfectly round? Use the freshest eggs possible; older eggs have watery whites that spread out. Crack them into a ramekin first, and gently slide them into simmering water. This helps keep the eggs together.
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