Printed August 31, 2026
Çılbır Shakshuka Hybrid
What happens when Turkey's poached eggs in yogurt meet North Africa's spiced tomato eggs? A cross-continental breakfast that layers flavors like a geological marvel, with cool yogurt cutting through warm, spiced tomatoes.
Ingredients
- 1 cup Greek yogurt
- 2 cloves garlic, grated
- 2 tablespoons olive oil
- 1 small onion, diced
- 1 red bell pepper, diced
- 3 cups crushed tomatoes
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne
- 4 large eggs
- 3 tablespoons butter
- 1 tablespoon Aleppo pepper
- Fresh dill, chopped
- Salt and black pepper to taste
- Crusty bread for serving
Preparation
This dish is a conversation between two breakfast traditions: the elegant simplicity of Turkish çılbır and the robust heartiness of shakshuka. Rather than choosing sides, we layer them, creating a breakfast that tells a story of the Mediterranean and Middle East in every bite.
Building the Shakshuka Base
Heat olive oil in a large, deep skillet over medium heat. Add onion and bell pepper, cooking for 5-7 minutes until softened. Stir in crushed tomatoes, cumin, paprika, cayenne, salt, and black pepper. Simmer for 15 minutes, stirring occasionally, until the sauce thickens and the flavors meld together.
Preparing the Yogurt Layer
While the tomato sauce simmers, combine Greek yogurt with grated garlic and a pinch of salt in a bowl. Stir vigorously until smooth and creamy. Let it come to room temperature so the contrast isn't too extreme when plating.
Eggs and Assembly
Create four wells in the tomato sauce and carefully crack an egg into each. Cover the skillet and cook for 5-7 minutes until whites are set but yolks remain runny. While eggs cook, melt butter in a small pan and stir in Aleppo pepper until fragrant. To serve, spread garlic yogurt on the bottom of shallow bowls, carefully spoon the shakshuka with eggs on top, drizzle with spiced butter, and garnish with fresh dill. Serve with plenty of crusty bread.
