Smoked Turkish Eggs

Posted on: January 15, 2023. Updated on: June 30, 2023.

by Carolina Gelen

Turkish eggs, also known as Çılbır is a spicy, creamy, perfectly balanced breakfast to start your day. It uses minimal ingredients for maximal flavor and the recipe is so easy to make, I’m sure you’ll be able to eyeball it the next time you try it.

The best part about it is that it takes less than 15 minutes to make, yes, including the smoking part. I like to smoke the yogurt for an extra depth of flavor. Trust me on this, you don’t need one of those expensive smokers you see chefs and bartenders use, all you need is a heatproof surface such as a marble platter, a cast iron pan or a baking sheet and something to cover the dish with while smoking, whether it’s a glass cake cover, an aluminum foil sheet or another pan. Check out the instructions for more details.

Serve with a thick slice of fried or toasted bread and enjoy!

Smoked Turkish Eggs

4.2 / 5. from 55

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4.2 / 5. from 55

Click to vote

Servings: 1
Prep: 12 min
Cook: 3 min
Total: 15 min


  • 1 to 1 1/2 cups full-fat yogurt
  • 1 to 2 garlic cloves, grated or minced
  • 2 sprigs fresh dill, chopped
  • Kosher salt
  • 2 tablespoons butter
  • 1/2 teaspoon Aleppo pepper, substitute with any chile flakes you have on hand
  • 1/4 teaspoon cumin seeds
  • 1 or 2 eggs
  • Bread, for serving
  • 3 herb sprigs, for smoking the yogurt, such as rosemary, thyme, oregano or sage sprigs


1. Combine the yogurt, garlic, dill and a pinch of salt in a serving bowl. To smoke the yogurt, first, dry the herbs: microwave them for 30 seconds or quickly broil them until dry. Place the bowl over a heatproof surface such as a marble platter, a baking sheet, or pot. Place that item on your stove (stove’s not on). Light the dry herbs on fire, blow out the fire, then place the the herbs on the surface. Cover with a glass cake cover, aluminum foil or a lid for 30 seconds to 1 minute, to smoke the yogurt. Remove the cover, then set aside.

2. Melt the butter in a small saucepan over medium-heat. Once it starts sizzling, remove the pan off heat and add the Aleppo pepper and cumin seeds.

3. To poach the eggs, bring a small pot of water to a boil. Lower the heat to medium-low, you should be left with a gentle simmer. Season with a pinch of salt. Crack each egg over a mesh sieve, this will get rid of the loose egg whites that give poached eggs that stringiness. Create a vortex in the water by stirring it using a spoon or spatula. Drop each egg in the vortex and simmer for 1 1/2 to 2 minutes, or until the egg white looks opaque. Lift the eggs with a spoon and gently touch the yolk with your finger, it should feel bouncy and wobbly to the touch (for a runny yolk).

4. Place the eggs over the yogurt in the serving bowl, then top with a pinch of salt and the infused butter. Serve with toast or fried bread and enjoy.

Carolina Gelen

I speak 5 languages, but my favorite way to communicate is through the universal language of food. I translate food to be more approachable and accessible for the everyday cook. I didn't grow up with a lot, so I’ve always loved thrifting and finding a good sale. That also shapes my approach to cooking: I try to make most of my recipes as affordable as possible, and that is what my SCRAPS newsletter is about. Every two weeks I will send an exclusive recipe to your inbox. Subscribe to get full access to the newsletter and website.

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27 thoughts on "Smoked Turkish Eggs"

  1. Donna says:

    I can’t wait to make this! I usually eat yogurt for breakfast but I love smoky, chili oil, garlic dill. Going to be my next brunch.❤️

    1. Carolina says:

      So happy to heart that, let me know what you think 🙂

  2. BC says:

    This looks lovely. What herbs did you use for smoking the yogurt?

    1. Carolina says:

      Good question! I just updated the recipe with more suggestions on what herbs to use, I used dry oregano sprigs 🙂

  3. Antonia Mor says:

    Delicious ! I’m dying to cook it!

  4. Patricia Landry says:

    Hummm .. vivement dans mon assiette ! Que c’est beau, coulant , coloré. !

    1. Carolina says:

      merci beaucoup, Patricia 🙂

  5. Outi says:

    OMG – Yummy 😍 Would be perfect for a brunch or light lunch as well!

  6. Kathy Jones says:


  7. Andrea Harris says:

    Just made Chile oil today (Bon Apetit’s recipe). So excited to try this

  8. Hanna says:

    OMG so delicious , I am hooked now! You ruined me!!! Lol

  9. Jennifer Mercede says:

    What kind of bread are you using in your video. Looks so good!

    1. Carolina says:

      Hi Jennifer,

      Thanks, I used my No-Knead bread. Here is my recipe

  10. Blake Koerbel says:

    This is one of my favorite things to make my husband for a Sunday breakfast. I can’t wait to see how he likes it with smoked yogurt. I can’t wait to try it as well.

  11. Bianca Collins says:

    I am having trouble understanding the steps to smoke the yogurt. First you make the yogurt, then dry herbs – then we light them and blow them out and put on the surface of the yogurt before covering? Looking forward to making.

    1. Carolina says:

      Hi Bianca,
      No worries, this is one of those easy steps that is hard to understand unless you see it.
      Checkout the video linked here for demonstration.

  12. Holden says:

    This was so good! This is going to become a breakfast staple for my house for sure

  13. PK Graves says:

    I enjoy your videos so much. You have such a humble taste. I as a chef from a hard beginning, can resonate with your flavors and passion. Keep doing what you do it brings many smiles to my life. The recipes are fabulous thank you for inspiring. -PK

    1. Carolina Gelen says:

      This comment made my whole week, I’m so grateful for your kind words!!! Thank you for being here:)

  14. Mal posso esperar para fazer isso! Deve ser maravilhoso. ❤

  15. Geska Brecevic says:

    So no vinegar is needed when poaching the egg?

    1. Carolina Gelen says:

      Indeed! No need for it 🙂

  16. Dave says:

    Looks great, I love middle eastern food but struggle to get ideas so subscribing here should help out I reckon.

  17. Marina Ackerman says:

    I only discovered you now, and I like what I see!

  18. Megan Pollard says:

    Looks delicious

  19. Alexandra says:

    Looks delicious, but not sure an egg cracked through a sieve will come out intact to poach.

  20. Jenny says:

    I love your Instagram!!!
    Hope to buy ur book soon