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Turkish Eggs with Garlic Whipped Ricotta (Cilbir-Inspired Brunch)

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Looking for a unique, flavour-packed brunch idea? These Turkish Eggs with Garlic Whipped Ricotta are inspired by cilbir, a traditional Turkish dish of poached eggs, garlic yoghurt, and spiced butter. This version swaps yoghurt for creamy ricotta and adds a zesty lemon twist, finished with a drizzle of smoky chilli butter and served over toasted Turkish bread.

Whether you’re hosting a brunch, making breakfast for dinner, or looking for high-protein egg recipes, this one’s a guaranteed crowd-pleaser.

Why You’ll Love This Recipe

Bold Middle Eastern-inspired flavours

High in protein and naturally vegetarian

20-minute brunch idea

Perfect for weekends or an impressive breakfast

What Are Turkish Eggs (Cilbir)?

Cilbir is a classic Turkish breakfast dish made with poached eggs served over garlicky yoghurt, topped with hot spiced butter infused with Aleppo pepper or paprika. This ricotta-based version adds a creamy, cheesy element while still honouring the essence of the dish — rich, tangy, and warming.

Ingredients You’ll Need

For the Garlic Whipped Ricotta

1 cup ricotta

1 garlic clove, finely grated or minced

Zest of 1 small lemon

Salt, to taste

For the Spiced Butter

50g butter (or Montana’s Table Dukkah Butter)

2 tsp Aleppo pepper (or substitute chilli flakes or smoked paprika)

¼ tsp ground cumin (optional)

For Serving

4 large eggs

¼ cup white vinegar (for poaching)

Toasted Turkish bread

Equipment You’ll Need

Saucepan for poaching eggs

Slotted spoon

Frying pan for butter

Whisk or food processor for ricotta

Toaster or grill

METHOD

1. Whip the Ricotta

In a bowl, combine the ricotta, grated garlic, lemon zest and salt. Whip with a spoon, fork or small food processor until smooth and creamy.

2. Poach the Eggs

Fill a saucepan with water and bring to a gentle simmer. Add the white vinegar. Crack each egg into a ramekin or small bowl and gently lower into the water. Poach for 3–4 minutes. Remove with a slotted spoon and set on paper towel.

3. Make the Spiced Butter

In a small pan, melt the butter over medium heat. Stir in Aleppo pepper and cumin (if using) and let it bubble for 30 seconds to infuse. Remove from heat.

4. Assemble Your Plate

Spread whipped ricotta generously on toasted Turkish bread. Top with a poached egg, then spoon over the warm spiced butter. Optional: garnish with fresh herbs, extra lemon zest, or dukkah.

Tips, Substitutions & Variations

  • Yoghurt vs Ricotta: You can absolutely use Greek yoghurt or labneh instead of ricotta for a more traditional cilbir feel.

  • Spice it up: Use harissa, smoked paprika or chilli oil for a twist.

  • Extra toppings: Add sautéed greens, avocado or roasted cherry tomatoes.

  • Make it gluten-free: Swap the Turkish bread for GF bread or serve over sautéed veggies.

Frequently Asked Questions

Can I make this ahead of time?

You can prep the whipped ricotta and spiced butter up to 3 days in advance and keep them in the fridge. The poached eggs are best made fresh.

What does Aleppo pepper taste like?

Aleppo pepper has a mild, fruity heat with smoky notes — less spicy than regular chilli flakes and more aromatic. Perfect for flavoured butters.

Can I make this dairy-free?

Yes! Use a dairy-free ricotta alternative (like almond ricotta) and a plant-based butter.

Turkish Eggs with Garlic Whipped Ricotta

This Turkish eggs recipe with garlic whipped ricotta is the ultimate savoury brunch dish. Creamy, lemony ricotta meets silky poached eggs and a drizzle of warm, spiced butter — all served over toasted Turkish bread. It’s restaurant-worthy but super easy to make at home.
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Prep Time 5 minutes
Cook Time 10 minutes
Servings: 2
Course: Breakfast, Brunch
Cuisine: Middle Eastern, Turkish
Ingredients Method

Ingredients
  

For the Garlic Whipped Ricotta
  • 1 cup ricotta
  • 1 garlic clove finely grated or minced
  • Zest of 1 small lemon
  • Salt to taste
For the Spiced Butter
  • 50 g butter or Montana’s Table Dukkah Butter
  • 2 tsp Aleppo pepper or substitute chilli flakes or smoked paprika
  • ¼ tsp ground cumin optional
For Serving
  • 4 large eggs
  • ¼ cup white vinegar for poaching
  • Toasted Turkish bread

Method
 

Whip the Ricotta
  1. In a bowl, combine the ricotta, grated garlic, lemon zest and salt. Whip with a spoon, fork or small food processor until smooth and creamy.
Poach the Eggs
  1. Fill a saucepan with water and bring to a gentle simmer. Add the white vinegar. Crack each egg into a ramekin or small bowl and gently lower into the water. Poach for 3–4 minutes. Remove with a slotted spoon and set on paper towel.
Make the Spiced Butter
  1. In a small pan, melt the butter over medium heat. Stir in Aleppo pepper and cumin (if using) and let it bubble for 30 seconds to infuse. Remove from heat.
Assemble Your Plate
  1. Spread whipped ricotta generously on toasted Turkish bread. Top with a poached egg, then spoon over the warm spiced butter. Optional: garnish with fresh herbs, extra lemon zest, or dukkah.

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