Turkish eggs with yogurt (Çilbir) [Özlem Warren] from Easy Weeknight Dinners: 100 Fast, Flavor-Packed Meals for Busy People Who Still Want Something Good to Eat (page 237) by New York Times Cooking and Emily Weinstein

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute red pepper flakes for Aleppo pepper.

  • madeline_5k2b8u on May 08, 2026

    Fantastic. A very light dinner but delicious. Used gochugaro instead of Aleppo pepper.

  • SheilaS on April 20, 2025

    I love that this recipe specifies having the yogurt at room temp as I hate putting nice warm eggs on chilly yogurt. Room temp or slightly warmer is so much better!

  • rmardel on April 16, 2025

    Classic çilbir recipe. This is a dish that is surprisingly luxurious and fully satisfying even thought it can be thrown together in only a few minutes, using pantry staples.

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