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Turkish Eggs (Çılbır) With Roasted Chickpeas

A savoury, garlicky breakfast of champions

Course Breakfast
Cuisine Middle Eastern, Turkish
Keyword breakfast, egg, vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Servings 1 person


  • 1 cup Greek yoghurt adjust to preference, 1 cup per person
  • 2 large eggs at room temperature as fresh and high-quality as possible
  • 1 clove garlic finely crushed
  • 2 tbsp salted butter
  • 3 tbsp olive oil extra for roasting chickpeas
  • 1 tsp Aleppo pepper flakes can substitute paprika and chili flakes
  • 1 tsp flaky sea salt to taste
  • 1/2 can chickpeas optional, but recommended
  • 1 handful dill for garnish, can use other herbs as desired
  • 1 sprig mint for garnish, can use other herbs as desired
  • 1 crusty bread or pita for serving I prefer dark sourdough
  • 1 tbsp lemon juice or white vinegar optional


For the Roasted Chickpeas

  1. Start by preheating your oven to 350 degrees F/175 degrees C. Open the can of chickpeas and rinse lightly with water in a colander. Drain, and place the chickpeas on a paper towel; dab until mostly dry. Transfer to baking tray and coat with olive oil, salt, pepper and paprika or Aleppo. Roast for 10-15 minutes or until golden and crunchy, tossing gently halfway through. Set aside.

For the Garlic Yoghurt Sauce and Aleppo Pepper Sauce

  1. Fill a medium saucepan up to about 6 cm deep with water and bring to a gentle boil. Spoon the yoghurt into a heatproof glass bowl large enough to sit over the pot. Stir in the crushed garlic and sea salt. Place the bowl over the pot, making sure the base doesn’t touch the water. Stir periodically until the sauce becomes smooth and creamy. Turn off heat.

  2. In another, smaller saucepan, melt the butter until it is just beginning to turn golden. Turn the heat off, then stir in 2 tbsp of the olive oil, followed by the Aleppo pepper (or paprika and chili flakes) and set aside. The butter should bubble and sputter a little until the pepper is absorbed.

For the Poached Eggs

  1. Fill a small, lidded saucepan halfway with water and set to medium heat until it reaches a gentle simmer. Meanwhile, line a large plate with paper towel and set nearby.

  2. Crack the first egg into into a ramekin. Pour a tiny amount of lemon juice or vinegar onto the egg, aiming for the egg white. Repeat with second egg when ready.

  3. When the poaching water is at a nice simmer, take a spoon or chopstick and swirl the water until you get a little vortex. Quickly slide in the eggs one at a time. Turn the heat down so there is little movement in the water, and poach the eggs for 3–4 minutes or until the whites are set. Transfer the eggs to the lined plate using a slotted spoon.


  1. Toast and butter your bread if desired, and time well to serve hot when the rest of the components of the dish are done.

  2. Dollop the garlic yoghurt into a shallow bowl (I love using a French Onion Soup bowl), and top with the poached eggs, the Aleppo pepper butter, and scatter the chickpeas and herbs over the top.