Çilbir: Turkish Eggs with Aleppo Butter, Jalapeño Shug & Roast Aubergine

Two poached eggs over a bed of creamy garlic and herb yogurt topped with Aleppo pepper butter and a garlic and herb infusion and served with half a roasted aubergine, smokey aubergine puree, and arugula dressed with a simple lemon tahini dressing. This is Çilbir or Turkish poached eggs and I guarantee the combination of flavours will be the most exciting thing you’ve had for breakfast in a long time – maybe ever.

Poached eggs over garlic and herb yogurt topped with rich Aleppo butter and fresh jalapeño shug. Smokey and sweet aubergine on the side. Yum!



Smoky grilled aubergine puree

Oven roasted aubergine

Herb & garlic yogurt

Aleppo butter

Jalapeño shug

Lemon & tahini dressed arugula

Garnish (optional)


  1. Smoky grilled aubergine puree: Prepare the smoky aubergine puree ahead of time according to the details in the blog posts. Alternately substitute store bought baba ganoush.
  2. Oven roasted aubergine: Preheat oven to 175 C / 350 F. Score each aubergine with diagonal lines across the flesh. Sprinkle the flesh with salt and set aside 5 minutes to release water. Heat the oil in a non-stick oven safe skillet. After 5 minutes dab the water off each aubergine and place them skin side up into the skillet. Sear for 5 minutes and then put in oven for 18 – 20 minutes.
  3. Garlic and herb yogurt: Combine all the ingredients in a bowl (setting aside 1/3 of the herbs for the shug) and mix well until fully incorporated. Set aside.
  4. Poach the eggs. See blog post for details.
  5. Prepare the Aleppo butter: Whisk together all the ingredients and add to a small saucepan. Simmer on medium-high heat until aromatic, about 5-6 minutes.
  6. Prepare the jalapeño shug: Add the herbs, jalapeño, garlic, salt and cumin to a deep bowl or mug. Heat the oil on medium-high until it’s very hot. Pour the hot oil over the herbs and garlic in the bowl. Protect your hands and surfaces as it may sputter. Set aside to cool and infuse for about 5 minutes. Stir in the vinegar. Taste and add more salt as necessary.
  7. Prepare the tahini & lemon arugula: Whisk together the tahini, honey, lemon juice, salt, cumin and olive oil. Drizzle it over the arugula and use your fingers or two spoons to toss and coat.
  8. Plating: Distribute the garlic and herb yogurt in 4 bowls or plates. Layer on the aubergine, poached eggs, and sauces. Garnish with sumak, cumin, sesame seeds and more fresh herbs. Serve with hot crusty bread or pita.

Keywords: Turkish inspired, Turkish eggs, cilbir, poached eggs, breakfast.