Turkish Egg Tartines Turkish Egg Tartines

Turkish Egg Tartines | Food styling by Christopher St.Onge | Prop styling by Madeleine Johari

Çilbir (pronounced "chilber") is a traditional Turkish dish made with poached eggs and yogurt. Here, we've transformed it into elegant dinner tartines. 

  • Prep time 20 minutes
  • Total time 30 minutes
  • Portion size 4 servings
  • Credits : Canadian Living Magazine


Yogurt Sauce:
Paprika Butter:
Herb Salad:


Yogurt Sauce: Mix cucumber with salt; let stand for 10 minutes. Squeeze out moisture. In small bowl, stir together cucumber, yogurt, garlic and dill. (Make-ahead: Cover with plastic wrap; refrigerate for up to 2 days.)

Paprika Butter: In small microwaveable bowl, combine butter, paprika, chili powder and cumin. Microwave on medium until melted, about 45 seconds.

Herb Salad: In bowl, whisk oil with lemon juice. Add arugula, cilantro, mint and dill, if using; toss to coat. Sprinkle with salt and pepper.

Assembly: Spread each slice of toast with Yogurt Sauce. Top each with 2 poached eggs; drizzle with warm Paprika Butter. Top with Herb Salad.

Tip from The Test Kitchen: To keep poached eggs heated, place them in a bowl of warm water. Transfer to a paper towel–lined plate to dry briefly before serving. Substitute prepared tzatziki for Yogurt Sauce if you’re pressed for time.

Check out our muffin-pan trick for poaching eggs.

Nutritional facts Per serving: about

  • Fibre 8 g
  • Sodium 973 mg
  • Sugars 4 g
  • Protein 28 g
  • Calories 534
  • Total fat 24 g
  • Potassium 542 mg
  • Cholesterol 404 mg
  • Saturated fat 9 g
  • Total carbohydrate 53 g


  • Iron 39
  • Folate 60
  • Calcium 28
  • Vitamin A 36
  • Vitamin C 8
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Lunch & Dinner

Turkish Egg Tartines