Chili Crisp Turkish Eggs

Skip to Recipe

Cilbir, also known as Turkish eggs, is served with poached eggs and garlicky dill yogurt. Spicy butter is usually drizzled over the eggs, but try this easy hack by using Sichuan Chili Crisp. Recipe crafted by Jill Maniago (@jillcooksthings), inspired by @breadbakebeyond.

Cook time: 30 min Prep time: 2 hours 15 min Serving size: 1 serving
Chili Crisp Turkish Eggs plated
Ingredients Pita (6 servings):
  • 150 g bread flour

  • 10 g salt

  • 5 g sugar

  • 5 g dry active yeast

  • 145 g lukewarm water

  • 1/8 cup chopped rosemary

Herb & Garlic:
  • 1/4 cup olive oil

  • 1 garlic clove, grated

  • chopped parsley

Garlic Yogurt:
  • 4 tbsp Turkish/Greek yogurt

  • 1 garlic clove, grated

  • Lime zest

  • 1 tbsp lemon juice

  • Salt

  • Pepper

  • Sichuan Chili Crisp

  • 2 eggs, poached

  • Garnish: dill


Whisk together bread flour, salt, sugar, and yeast in a bowl, measuring the ingredients using a scale.

Pour in lukewarm water into the bowl and knead lightly for 5 minutes and add in rosemary. Knead for 5 minutes.

Cover the bowl with plastic wrap and a kitchen towel for 1-2 hours until it doubles in size.

While bread is proofing, mix together olive oil, garlic clove, and parsley.

After 1-2 hours, divide the dough into 6 pieces and shape using a rolling pin to form 6 circles.

Place the 6 circles on a kitchen towel with another towel on top. Let it sit for another 40-50 minutes.

Place the dough on a medium high heat pan and flip every 20-30 seconds until desired brownness. Brush the pita with the herb & garlic in the last few minutes of cooking.

Mix together yogurt, garlic, lime zest, and lemon juice. Season with salt and pepper.

Heat up Sichuan Chili Crisp on a pan.

Poach 2 eggs. Bring a pot of water to a boil and pour in a tbsp of vinegar. Once it’s boiling, switch the heat to low. Pour in a tbsp of vinegar and swirl the water with a spoon. Use a small bowl to slowly drop in the egg. Poach for 3 minutes or until it’s cooked to your desire.

Assemble the plate with the yogurt, poached eggs, drizzled Sichuan Chili Crisp, and garnish with dill.


Pita breads plated