Gluten Free Turkish Eggs Recipe

Gluten-Free Turkish Eggs Recipe

The other day I was hungry and realized I needed to get rid of some perishables before they went bad. So, since I have a little extra time on my hands these day, what with the whole quarantine situation, I decided to get creative in the kitchen. I had some Greek yogurt, a few eggs left in a pack, some fresh herbs, and some bread that had about two more days left before it would be stale. Hmm … what could I make?

Cilbir, a traditional Turkish dish that consists of poached eggs with yogurt, seemed like the perfect solution to use up these various odds and ends in my fridge. If you’ve never had this dish, trust me when I say it’s delicious! Many of us wouldn’t think of the combination of eggs and yogurt like this, but once you try it, you’ll understand why this dish dates back as far as the 15th century, where Ottoman sultans would feast on it.

Recipe notes: The eggs shine in this dish, so I feel it’s important to use good quality eggs (I used Nature’s Yoke pasture-raised eggs). You can use dairy-free Greek-style yogurt, if needed.

Turkish Eggs Recipe

5 from 1 vote
Gluten Free Turkish Eggs Recipe
Print Recipe

Turkish Eggs

Prep Time15 mins
Cook Time3 mins
Total Time18 mins
Course: Breakfast
Cuisine: Turkish
Servings: 1 serving
Calories: 458kcal
Author: Gluten Free & More


  • 1 tablespoon rice vinegar or white vinegar
  • 2 large pastured eggs
  • 1 large or 2 small cloves garlic
  • ½ teaspoon kosher or fine sea salt
  • 1 cup Greek yogurt
  • 1 tablespoon minced fresh dill
  • 1 tablespoon minced fresh mint
  • 2 tablespoons butter
  • ½ teaspoon red chili flakes
  • Gluten-free bread or pita


  • Put about 3 inches of water and the vinegar in a pot and bring to a simmer. Break an egg into a small ramekin then gently pour the egg from the ramekin into the simmering water. Repeat with the other egg. Let simmer for 3 minutes or until the whites are set. Remove from the water with a slotted spoon and place on paper towel to dry.
  • Peel the garlic and place on a cutting board with the garlic. Chop the garlic roughly then, holding the blunt side of the knife, scrape the garlic and salt together with the sharp side of the knife until it forms into a paste. Stir this into the yogurt. Reserve a bit of the dill and mint for garnish then stir the rest into the yogurt.
  • Melt the butter in a small skillet. Add the red pepper flakes and cook for 30 seconds.
  • Place the yogurt in a serving bowl. Add the eggs and drizzle with the butter. Garnish with the reserved herbs and serve with bread or pita.


Bread/pita not included in the nutrition facts calculation.


Nutrition Facts
Turkish Eggs
Amount Per Serving
Calories 458 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 17g85%
Cholesterol 398mg133%
Sodium 1579mg66%
Potassium 403mg12%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 7g8%
Protein 32g64%
Vitamin A 1684IU34%
Vitamin C 3mg4%
Calcium 281mg28%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Dill Eggs Greek Yogurt Mint Nature's Yoke Yogurt
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  1. Lakhbir Singh
    April 3, 2020

    The recipe was great. Thanks for sharing it.

  2. Brigitte Szarka
    April 13, 2020

    I just bought the flour, but needed some recipes. Will start baking soon.

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