Turkish Eggs With Harissa (Cilbir)

Caro
by Caro
2 servings
10 min

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.

Turkish eggs with harissa on a white plate next to flatbread.

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!


Ingredients and substitutions
Ingredients laid out to make Turkish eggs.
  • 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
Harissa yogurt ingredients in a bowl.

All harissa yogurt ingredients in a small bowl.

Harissa yogurt after mixing.

Stir to combine.

Plating the harissa yogurt.

Plate the yogurt and add more harissa.

Eggs being poached in a grey pan.

Poached the eggs and place them onto the harissa yogurt.

Turkish Eggs With Harissa (Cilbir)
Recipe details
  • 2  servings
  • Prep time: 7 Minutes Cook time: 3 Minutes Total time: 10 min
Show Nutrition Info
Hide Nutrition Info
Prevent your screen from going dark while you bake.
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
Tips
  • Poaching eggs: The key to nicely poached eggs is … super fresh eggs. The white of a fresh egg is thicker and more cohesive. As eggs age, the white thins, causing it to spread out in the water. If you don’t have access to eggs that have been laid in the last 7 days, use an egg poacher to keep them together nicely. A little vinegar in the water helps can also help the egg whites stay together.
  • Spice it up: Depending on the heat level of your harissa paste, you might want to add some extra harissa, Aleppo pepper, or chili flakes on top of the eggs.
  • Storage: Fresh is best. I don’t recommend storing any leftover of this dish. You can meal prep the harissa yogurt in advance to for a quick and easy breakfast on the day.
Caro
Want more details about this and other recipes? Check out more here!
Go
Comments
Next
More Recipes
A Healthy Chicken Rice and Bean Soup Your Family Will Love
Marina Marina
2 Ingredient Fudge a Simple Dessert
Cook Eat Go Cook Eat Go
Corn Pudding Recipe
Barbara Curry Barbara Curry
Grilled Salsa
Kim @cowhideandcakeplates Kim @cowhideandcakeplates
Keto Style Instant Pot Brisket Recipe
Sabrina's Organizing Sabrina's Organizing
Chipotle Guacamole Pulled Pork Tacos
Birdz of a Feather Birdz of a Feather
Summer Melon Salad With Prosciutto & Mint Basil Pesto
Wine a Little Cook a Lot Wine a Little Cook a Lot
Homemade Italian Dressing Recipe With Parmesan
Koti Beth Designs Koti Beth Designs
Delicious Sourdough Discard Pancakes
Jennifer Gulizia | The Flowering Farmhouse Jennifer Gulizia | The Flowering Farmhouse
Tuna Patties | Easy And Flavorful Tuna Cakes
Twosleevers Twosleevers
Easy 3 Ingredient Brownies With Bananas
Susan Susan
Crack Green Beans (Stovetop, Oven & Crock Pot)
Casey Rooney Casey Rooney
Easy and Delicious Tater Tot Breakfast Casserole With Sausage Recipe
TwoKidsandaCoupon TwoKidsandaCoupon
Pumpkin Pie In A Cup
Michele Brosius Michele Brosius
The Secret Ingredient for the Best Deviled Eggs
Sunnyside Home Sunnyside Home
Microwave Sea Salt Potato Chips
In Good Flavor In Good Flavor
Cheddar Chowder
Nicole - The Yummy Muffin Nicole - The Yummy Muffin
Blueberry Delight
Giangi Townsend - Giangi's Kitchen Giangi Townsend - Giangi's Kitchen
About Privacy Terms Guidelines Support Advertise
© 2026  Foodtalkdaily.com By Hometalk Inc.