Start the day right with this Turkish Cilbir recipe!

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Ready to dive into Greek yogurty deliciousness? This Cilbir recipe is the way to go! It’s creamy, savory, and SUPER satisfying. I’ve been on a Greek yogurt kick lately as its the perfect high-protein ingredient for any meal and is great on it’s own or as a topping or base for other dishes. It has tons of probiotics, as well as B12 (important for your energy if you don’t consume a lot of meat), calcium for strong bones, and it’s shown to boost your metabolism while suppressing your appetite! Have you tried Cilbir before? If you love rich flavors, this Turkish-inspired poached egg dish might be your new favourite recipe!

If you’re tired of eating the same breakfast everyday, why not spice things up and take your taste buds on a flavorful journey to Turkey with this amazing dish! This Turkish delight is a feast for your senses and a party for your palate. Let’s dive into this sensational recipe that is sure to jazz up even the most challenging of mornings!

Cilbir: Turkish Eggs in garlic-pepper-yogurt sauce

  • 2 cups plain Greek yogurt (room temp)
  • 1-2 garlic cloves, grated
  • 1 teaspoon preserved lemon paste (optional), or zest & juice of 1/2 lemon
  • Large pinch coarse sea salt
  • 1+ fresh eggs, lightly poached
  • 1 teaspoon white vingear
  • 1 red bell pepper
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons Aleppo pepper or calabrian chili


  1. Preheat oven to 425 degrees F.
  2. Slice red bell pepper into long thin strips. Place on a baking sheet lined with parchment paper (without any oil or seasoning) and bake 15 minutes, until soft. When cooked, turn oven off and let bell pepper rest in oven 5 more minutes. Remove from oven and bring to room temperature.
  3. In a small mixing bowl, mix together the room-temp yogurt, preserved lemon, garlic, & sea salt. Scoop into a serving bowl.
  4. Make the olive oil sauce: Preheat a small skillet on medium-high heat. Decrease heat to medium and add olive oil, Aleppo pepper and a pinch of salt. Cook 2 minutes to infuse pepper, then add bell pepper and cook 2 more minutes. Turn off heat and let rest.
  5. Bring a medium saucepan full of water to a boil. Stir in the vinegar.
  6. Meanwhile, crack an egg into a metal measuring cup, or a small bowl. Repeat with each egg into separate bowls.
  7. When the water is at a boil, turn temperature down slightly to make it a light boil. Using a wooden spoon, stir the water to create a vortex. Quickly add the egg to the middle of vortex and cook for 2 to 3 minutes, until the white is just barely cooked. When ready, using a slotted spoon, transfer the egg to a clean bowl.
  8. Prepare and cook the rest of the eggs exactly as you did the first.
  9. Transfer poached eggs to the prepared yogurt (simply place each egg on top of the yogurt mixture) and drizzle with the pepper oil. Place bell peppers on top.
  10. Serve immediately with your favorite rustic bread.

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Meet Chef
Anja Lee

  • Founder of Anja Lee & Company, Anja Lee Catering and Silicon Chef (our company arm of Team-Building Cooking Competitions)
  • Food Network's Supermarket Stakeout CHAMPION! Season 4, Episode 13
  • Competitor in the Food Network's Cutthroat Kitchen
  • Chef for the Golden State Warriors & Cleveland Cavaliers
  • Cookbook author of 2 Cookbooks
  • World traveling culinary artist and master cooking & wine tasting instructor

Anja brings an appreciation for great food and cooking that will keep your team entertained from beginning to end!

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