Turkish eggs, also known as Cilbir, is a fresh and creamy egg dish with a twist. If you are looking for a new way to make fried eggs, this is such a perfect recipe to try. Traditionally made with yogurt, we substituted with a dairy-free version (coconut or almond milk yogurt will work fine), to make this dish paleo.

Tangy lemon juice and cumin powder add depth and flavor to what I hope becomes your new favorite bruch recipe.




  • 1 cup almond or coconut yogurt
  • 2 garlic cloves, minced
  • 1 tsp dill, chopped
  • 1 tsp lemon juice
  • 2 eggs, pasture-raised, organic
  • 3 tbsp extra virgin olive oil
  • 1 tsp paprika
  • ½ tsp cumin powder
  • Sprinkle of pink or sea salt
  • Chopped dill, for garnish
  • Persian cucumber, sliced



In a small bowl combine yogurt, garlic, dill and lemon juice and set aside. In a small saucepan over medium heat, add olive oil, paprika, and cumin. Cook until fragrant, about 2 minutes. Add paleo yogurt mixture to your plate. Fry two eggs in a pan then add them on top of your yogurt. Pour paprika oil on top. Sprinkle sea salt. Garnish with fresh dill and cucumbers. Serves 2