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Keto Turkish Eggs

Keto Turkish Eggs   

Makes 4

Cilbir is a deliciously herbed yogurt sauce, often served with perfectly poached eggs and fresh herbs. This recipe uses full-fat Greek yogurt and butter seasoned with smoked paprika and chili powder to give this traditional Turkish dish the most amazing flavor. 

Prep Time: 5 minutes

Cooking Time: 10 minutes 


Poached Eggs:

8 large eggs

Cilbir (Yogurt Sauce):

1 cup full-fat plain Greek yogurt

¼ cup fresh parsley, minced

¼ cup fresh dill, minced

1 whole scallion, minced

1 medium garlic clove, peeled & minced

Chili Butter

4 tablespoons butter

1 teaspoon smoked paprika

1 teaspoon chili powder

½ teaspoon dried red chili flakes 


Fresh parsley, dill & scallion


Prepare poached eggs by stovetop or InstantPot pressure cooker. If by stovetop, fill a saucepan with water and a tablespoon of lemon juice and bring to a simmer. When simmering, crack eggs into the water and stir very quickly, removing with a slotted spoon when the egg whites are solid. If preparing by InstantPot, follow your pressure cooker’s instructions by using a silicone poached egg liner or glass bowls and bring to pressure for 2 minutes, then release the pressure manually.

Mix the cilbir (yogurt sauce) ingredients together until well-combined. Set aside.

Heat the butter in a saucepan or in the microwave, then stir in the seasonings.

Serve poached eggs over the cilbir (yogurt sauce) and drizzle with chili butter.

Garnish with optional fresh herbs.  

Store any leftovers in an airtight container in the fridge for up to 3 days. 


Calories: 303

Carbs: 4

Net Carbs: 4

Protein: 18

Fat: 24