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Çılbır - Summer Style

Çılbır, Turkish Eggs with Mint & Radishes
Course Breakfast, Main Course, Side Dish, Snack
Kitchen Mediterranean
keyword 15 Minute Recipe, 15 Minutes Meal, Cilbir, Esay Recipes, Fast Cooking, Turkish Eggs, Turkish Eggs
Prep time 11 minutes
Cook Time 4 minutes
Total Time 15 minutes
servings 2 portions
Author Carina Geppert - Clean Eating Carry


For the yogurt dip

  • 150 g Greek yogurt 10% fat
  • 50 g natural yoghurt
  • ½ clove of garlic
  • a pinch of salt
  • a pinch of ground pepper
  • a pinch of nutmeg
  • ¼ lime

For the seasoned butter

  • 3 tbsp butter I used a plant-based butter here
  • 1 tsp red bell pepper powder
  • 1 pinch of salt
  • ½ tsp chilli flakes optional


  • 4 poached eggs  see video instruction in my Highlight Story (Instagram)
  • 2 large radishes or 4 small ones
  • 1 spring onion
  • ½ bunch of mint
  • 1 pinch of salt
  • 1 pinch of pepper
  • a little bit of olive oil to drizzle
  • 1 tsp of hemp seeds for devotion
  • the prepared seasoned butter see above


  • First prepare everything for poaching the eggs: To do so, fill a large pan up to the brim with water and put on the stove over high heat. Take the eggs out of the fridge, carefully crack each one open and place each egg in a small bowl (1 egg per bowl). Make sure that the yolk stays intact.
  • While the water is warming up, prepare the yoghurt dip: Peel off the garlic and grate finely. In a bowl combine garlic, Greek yoghurt, natural yoghurt, salt, pepper, nutmeg, and lime juice. Stir until creamy. If necessary, add more salt and pepper to taste. Let the dip set in the fridge for 10 minutes, while preparing the rest of the ingredients.
  • Now wash the radishes and mint. Drain mint, and cut radishes and spring onions into fine slices. Pluck the mint leaves from the stem. Put everything aside.
  • As soon as the water boils, reduce the heat a little bit and let the eggs - one by one - slide into the water. The eggs then immediately sink to the bottom of the pan and the egg white forms a kind of skin below the yolk. Let the eggs boil for 2 minutes, then carefully turn them over using a wooden spoon or spatula. Be very careful here: First lift the egg a little bit and slowly roll it until the underside is on top. Let simmer for 2 more minutes. Then lift the poached eggs out of the water immediately - do not leave them in the water any longer, otherwise the yolks will no longer be liquid! - and drain on a kitchen paper. Overall, the eggs should only stay for 4 Minutes in the water!
    Tip: If the eggs are a bit “frayed”, you can trim the edges with a sharp knife or a round cookie cutter to remove any excess egg white. The poached eggs will then look perfectly round!
  • While the eggs are cooking, heat the butter in a small pan. Add the red bell pepper powder, salt and chilli flakes. Let simmer for about 30 seconds while stirring constantly. Remove the pan from the heat and pour the seasoned butter into a small bowl.
    Tip: Be careful here that the butter is not exposed to the heat for too long. 1,5-2 minutes are sufficient.
  • Remove the prepared yoghurt dip from the refrigerator and divide it into two bowls. Now add two poached eggs to each bowl and garnish with radish slices, spring onions and fresh mint. Drizzle with seasoned butter and a little bit of olive oil. Season with salt and pepper. Finally, sprinkle with a teaspoon of hemp seeds. Serve this delish Turkish egg dish with a slice of fresh sourdough bread or some pita. Bon Appetit ♡


Keto: If you prefer to make a keto version, simply leave out the bread or pita.
Seasoned butter: If you don't like spicy food, simply use more red bell pepper powder instead of the cilli flakes.