Turkish Eggs With Harissa (Cilbir)
Spice up your next breakfast or brunch with these harissa-spiced Turkish eggs, also known as Cilbir in Turkey. Poached eggs are nestled on harissa yogurt and served with cottage cheese flatbread, making it a delicious and high-protein breakfast everyone will love.
With 14 hens laying right now, I’m forever looking for new and exciting egg dishes for our family. These poached eggs on a bed of Greek yogurt with harissa certainly spiced up our egg meal routine.
Make these harissa-spiced Turkish eggs in 10 minutes flat using only 7 fresh ingredients for your next weekend breakfast, brunch, or a quick and easy lunch or vegetarian dinner.
Served with my cottage cheese flatbread or Greek yogurt flatbread it makes high-protein breakfast idea that keeps you full for longer. My Turkish bread or crusty sourdough make handy sides as well to mop up the spicy yogurt and runny yolks.
For more egg-citing breakfast ideas, check out my lamb shakshuka, ham and cheese frittata, and egg salad wrap as well.
If you loved this Turkish Egg Recipe or any other recipe on my website, please leave a 🌟 star rating below. Thank you!
Turkish Eggs (Cilbir)
Ingredients
- 1 cup Greek yogurt
- 1 garlic clove minced
- 3 tbsp harissa paste
- 2 tsp lemon juice
- 1/2 tsp salt
- 4 eggs extra fresh, medium-sized
- 1/8 tsp ground black pepper
- 2 tsp fresh parsley finely chopped, to serve (optional)
- 2 flatbreads to serve
Instructions
- In a small bowl, combine 2 tbsp of the harissa paste with the Greek yogurt, minced garlic, lemon juice, and salt. Divide the mixture onto two small plates and swirl the remaining tablespoon of harissa paste on top.1 cup Greek yogurt, 1 garlic clove, 3 tbsp harissa paste, 2 tsp lemon juice, 1/2 tsp salt
- To poach the eggs, bring filtered water to simmer in a medium-sized pan. You want the pan to be 3/4 filled with water.
- Carefully crack the extra fresh eggs into the water. If the eggs are super fresh they will stay together nicely and poach well. Poach at a gentle simmer, not a rolling boil for 3 minutes – set a timer!4 eggs
- Spread 1/2 of the harissa yogurt mixture onto a plate. Add 1/2 tbsp of harissa paste on top.
- Place 2 poached eggs onto the harissa yogurt with a slotted spoon and garnish with ground black pepper and fresh parsley. Serve with warm flatbread or Turkish bread!1/8 tsp ground black pepper, 2 tsp fresh parsley, 2 flatbreads
Notes
Nutrition
Ingredients and substitutions
- Eggs – Freshness is key when it comes to poaching eggs. I use medium-sized eggs from our hens but please buy free-range eggs from the store if you can.
- Yogurt – I use my homemade Greek Yogurt I make in the Instant Pot but any store-bought plain yogurt will work too.
- Harissa – I use a store-bought harissa paste with a medium heat.
- Lemon – Fresh lemon juice is best but packaged will work as well.
- Garlic – Again, fresh is best but you can also opt for 1/2 tsp of garlic powder if needed.
- Fresh herbs – Fresh parsley adds some extra flavor and color to the Turkish eggs. Coriander, mint, or chives make delicious toppings as well.
Step-by-step photos
All harissa yogurt ingredients in a small bowl.
Stir to combine.
Plate the yogurt and add more harissa.
Poached the eggs and place them onto the harissa yogurt.
