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This Turkish eggs with harissa butter or "cilbir" is a great dish to add to the dinner lineup. Pictured is rustic bread served with a runny egg, a spoonful of avocado relish, and a drizzle of harissa butter. |
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Cilbir (Turkish Eggs with Harissa Butter)

  • Low Carb
  • Meals
  • Protein-Packed
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5/5 - 2 Ratings
Prep Time 15 minutes
Cook Time
Serving Yield 2 servings

If there's one thing we love about food, it's how well it lends itself to creativity, regional influence, and personal tastes. Turkish eggs, also known as cilbir, is the perfect example of such a dish. In this variation, the eggs are fried in ghee rather than poached, and a warm, spicy harissa butter steps in for the traditional Aleppo pepper butter that tops the yogurt. With the addition of avocado relish, this dish veers off from its iconic Turkish namesake, but remains as comforting, filling, and delightful as the original.

By: Naturally Ella


For the yogurt

  • 1/2 cup whole milk Greek yogurt (or cream top yogurt), at room temperature
  • 1 garlic clove
  • 1/4 teaspoon sea salt

For the avocado relish

  • 1 avocado
  • 1/2 cup packed parsley
  • Juice from half a lemon
  • 1/2 teaspoon toasted sesame seeds (black, white, or both)
  • Salt, to taste

For the fried eggs

  • 2 Pete and Gerrys Organic Eggs
  • 4 teaspoons ghee

For the harissa butter

  • 2 tablespoons unsalted butter
  • 1-3 teaspoons harissa paste (see notes)

Nutritional Information

Servings: 2 

Amount Per Serving: Calories 460, Fat Cal. 370, Total Fat 42g (65% DV), Sat. Fat 18g (90% DV), Trans Fat 0g, Cholest. 245mg (82% DV), Sodium 590mg (25% DV), Total Carb. 12g (4% DV), Fiber 6g (24% DV), Sugars 3g, Protein 14g, Vitamin A (50% DV), Vitamin C (50% DV), Calcium (15% DV), Iron (15% DV), Vitamin D (10% DV). 

Percent Daily Values (DV) are based on a 2,000 calorie diet.

For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.


To make the yogurt:

Step 1

Combine the yogurt, garlic, and salt in a bowl. Let sit while making the rest of the dish.

To make the avocado relish:

Step 1

Next, cut the avocado in half and remove the pit. Cut into the avocado lengthwise, then crosswise, being careful not to cut into the avocado skin. Use a spoon and scoop out the avocado pieces. Place in a bowl.

Step 2

Mince the parsley and add to the avocado along with the lemon juice, sesame seeds, and salt. Gently stir to combine.

To make the fried eggs:

Step 1

Heat a skillet over medium heat. Add half of the ghee and once melted, add the egg. Fry the egg, spooning some of the ghee over the egg whites to help set. Once the whites are set and starting to crisp around the edges, remove the egg and repeat the process with the remaining egg. Wipe out the skillet and use to make the harissa butter.

To make the harissa butter:

Step 1

Return the wiped skillet to low heat. Add the butter, let melt, then stir in the harissa paste. Start with a small amount of the paste, adding more as you desire. Once the paste is fully incorporated into the melted butter, you're ready to assemble the dish.

Step 2

Divide the yogurt between two dishes, smoothing over the bottom. Top each with an egg, followed by a drizzle of harissa butter, then half of the avocado relish. Serve with crusty bread for dipping, if desired.

Farm Team Tips:

Taste test your harissa paste before adding it to the butter. If it’s on the spicier side, start with a small amount and add more to taste.

This dish is traditionally served with room-temperature yogurt (which makes sense; cold yogurt with a hot egg isn’t the most appealing mouthful!). Measure your yogurt out about an hour before you plan to make the recipe.

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