* In a small mixing bowl, combine your garlic, yogurt, and salt (to taste). Don’t skimp on adding a few good pinches of salt, this makes a huge difference! Set aside.
# Poach Eggs (Foolproof Method)
* To a medium bowl, add 2 cups of vinegar and 2 cups of water. * Gently crack your eggs into the vinegar and water mixture. Let sit at least 15 minutes. * Meanwhile, prepare a small pot of water and heat until the water is barely simmering (not a visible boil). * Gently, using a soup ladle or heatproof ramekin, transfer the eggs from the bowl into your simmering water. * Cook for about 4 minutes (3 if you really very runny, 5 if you want a slightly harder yolk). Lift your eggs out with a slotted spoon into a small heatproof bowl.
# Chili Oil
* In a small skillet, warm the olive oil and Aleppo pepper flakes over medium low heat for 1 minute. Be careful not to burn the pepper flakes – the color should not darken much (use lower heat if necessary).
# Assemble Cilbir
* To a small plate, add 1/2 cup of the yogurt. Lay one of your poached eggs over the top. Drizzle with Aleppo pepper oil to taste, and garnish with herbs. Serve with crusty bread on the side, and enjoy!
![Turkish Cilbir [OC] (aka My Favorite Breakfast)](https://www.diningandcooking.com/wp-content/uploads/2025/02/l8qdisvggqle1-scaled.jpeg "Turkish Cilbir [OC] (aka My Favorite Breakfast)")
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Full Text Recipe (Part 1) Below
Link to the fully formatted recipe: [https://heartofhomemade.com/turkish-cilbir/](https://heartofhomemade.com/turkish-cilbir/)
# For Poaching Eggs
* 4 large eggs
* 2 cups white vinegar
* 2 cups water
# Garlic Yogurt
* 2 cups plain greek yogurt or labneh (room temperature, make sure it’s unflavored) – my greek yogurt recipe: [https://heartofhomemade.com/instant-pot-greek-yogurt/](https://heartofhomemade.com/instant-pot-greek-yogurt/)
* 3-4 garlic cloves, finely minced
* kosher salt, to taste
* mint, parsley (garnish) (Optional)
* crusty bread (e.g., Simit, Pide, Baguette, Sourdough) for serving
# Aleppo Chili Oil
* 2 tsp Aleppo pepper flakes *Other pepper flakes may be substituted, but will alter the flavor
* 3 tbsp extra virgin olive oil
#
Full Text Recipe (Part 2) Below
Link to the fully formatted recipe: [https://heartofhomemade.com/turkish-cilbir/](https://heartofhomemade.com/turkish-cilbir/)
# Instructions
# Prepare Yogurt
* In a small mixing bowl, combine your garlic, yogurt, and salt (to taste). Don’t skimp on adding a few good pinches of salt, this makes a huge difference! Set aside.
# Poach Eggs (Foolproof Method)
* To a medium bowl, add 2 cups of vinegar and 2 cups of water.
* Gently crack your eggs into the vinegar and water mixture. Let sit at least 15 minutes.
* Meanwhile, prepare a small pot of water and heat until the water is barely simmering (not a visible boil).
* Gently, using a soup ladle or heatproof ramekin, transfer the eggs from the bowl into your simmering water.
* Cook for about 4 minutes (3 if you really very runny, 5 if you want a slightly harder yolk). Lift your eggs out with a slotted spoon into a small heatproof bowl.
# Chili Oil
* In a small skillet, warm the olive oil and Aleppo pepper flakes over medium low heat for 1 minute. Be careful not to burn the pepper flakes – the color should not darken much (use lower heat if necessary).
# Assemble Cilbir
* To a small plate, add 1/2 cup of the yogurt. Lay one of your poached eggs over the top. Drizzle with Aleppo pepper oil to taste, and garnish with herbs. Serve with crusty bread on the side, and enjoy!