There’s really nothing like a sandwich when I want something quick and easy. This Çilbir Sandwich with Paprika Garlic Oil takes all the components of the Turkish poached egg dish and throws them into a simple on-the-go meal. However, rather than poaching the eggs, I opt for a jammy, boiled egg for an easy-to-prep version that gives the sandwich some added structural integrity.
A paprika and garlic oil brings the signature warmth and spice, while an herby, garlicky yogurt spread adds cooling creaminess and tang. Together, they recreate the contrast that makes çilbir so iconic just in a more portable form. This vegetarian sandwich hits all the high points of çilbir in no time at all.
Table of contents
What is çilbir?
Çilbir, known colloquially as Turkish Eggs, has been served in the region dating all the way back to the 15th century Ottoman Empire. Çilbir is usually comprised of three ingredients: a garlicky yogurt dip, runny poached eggs, and a fat, like melted butter or oil, that has been infused with paprika. The dish also usually has some bread on the side for dipping into the runny yolk and sopping up the creamy yogurt.
This take on çilbir throws all of its components into a sandwich so there’s no need to soak up any sauce. Instead, a garlicky-herby yogurt is slathered onto toast and jammy eggs are coated in a paprika and chili oil for a handheld take on the Turkish classic.
While herbs aren’t traditional additions to çilbir, I like to add them for a touch of freshness to help cut through the richness of the yogurt and egg yolk.
Ingredients for this çilbir sandwich
To keep things simple, I will give you the exact measurements for all the components here:
- 4 slices bread of choice
- 4 large eggs
For the spread
- 1/3 heaping cup whole milk skyr or Greek yogurt
- 1/4 teaspoon garlic powder
- 2 tablespoons fresh dill
- 1/2 teaspoon lemon zest
- 1/2 teaspoon white wine vinegar
- 1/4 teaspoon Diamond Crystal kosher salt, plus more to taste
For the paprika garlic oil
- 1 tablespoon tomato paste
- 1/2 teaspoon red pepper flakes
- 1 teaspoon smoked paprika
- 3 garlic cloves
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon Diamond Crystal kosher salt
Ingredient substitutions
This recipe is really flexible, most of the ingredients are adaptable. Here are some substitution suggestions:
- Dill: Can be swapped for cilantro, parsley, basil or any tender herbs you prefer
- White wine vinegar: Swap for either lemon juice or rice vinegar
- Red pepper flakes: Can be swapped for aleppo pepper or feel free to omit
- Garlic cloves: Swap for 1 teaspoon of garlic powder, or you can omit
- Extra-virgin olive oil: Swap for avocado oil, grapeseed oil, really any oil you like
Why are we heating up the spices in the paprika garlic oil?
Throwing spices and aromatics into an oil are an easy and quick way to add a big punch of flavor to any dish, but sometimes you might be wondering why you can’t just add any old spice to an oil and let it infuse all its flavor over time. Heat is the magical element that makes your spices come alive — but, too much can ruin a concoction.
Heat activates the oils in your spices that give them all their flavor. This is why pepper that has been freshly ground over a salad will never taste as intense or “spicy” as pepper that’s been toasted for cacio e pepe or an au poivre sauce. In addition to toasting your garlic, heating the paprika, red pepper flakes, and garlic in the oil will help intensify their flavors.
Because heat is so influential in how spices taste, most people recommend storing your spices away from a heat source — so the cabinet above your stovetop might not be the best home because prolonged exposure to heat will degrade the flavor of your spices.
What is the easiest way to peel a boiled egg?
There are a few factors that make a boiled egg “easier” or “harder” to peel, and, like most things in cooking, it starts with the ingredients. For one, choosing that farm-fresh egg might actually have you hunched over your kitchen counter for longer than using an older egg. This is due to a few changes in the egg’s pH and the size of the “air cell” in the egg as it ages. Because of these factors, an older (but still good) egg will take far less time to peel than your best farmer’s market egg.
Additionally, the cooking methods are important to the peelability of the egg. While some people choose to stick their eggs into a cold pot of water and then bring the whole thing to a boil, it’s actually more beneficial to add the egg to boiling water if you want an easier to peel egg. Plunging the egg into an ice bath after cooking will also help stop the cooking process so you have an egg that is cooked to your exact desired doneness.
Finally, a little water will go a long way when it comes to peeling eggs. Next time you’re peeling your eggs, you may notice a thin membrane between the egg shell and the egg white. After boiling, this film-like layer can easily get stuck to the egg white and pull off chunks of the egg when attempting to peel off the shell. I find that getting a little water underneath the membrane helps it slide right off.
Storage tips and how to prep ahead of time
Although this recipe is quick as is, you can absolutely get ahead here, which makes this feel way more doable for a weekday lunch. The yogurt base and the paprika oil can both be made ahead of time and stored in the fridge – I actually think they get even better after sitting for a bit as the flavors meld together.
The one thing I always recommend making fresh is the eggs. Jammy eggs are really at their best right after cooking, when the whites are soft and the yolk is still warm and runny. So I like to treat those as the “final step” right before serving.
When you’re ready to eat, just boil your eggs, toast your bread, and then assemble your sandwich as usual!
Looking for more sandwich inspiration?
Here are a few favorites from the blog!
Crab Salad Sandwiches with Honey Dijon Dressing
Seared Beet Sandwich with Kimchi Slaw & Cheddar
Calabrian Chili Egg Sandwich
And that’s it for this Çilbir Sandwich with Paprika Garlic Oil!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you <3
Equipment
Ingredients
- 4 slices bread of choice
- 4 large eggs
For the spread
- 1/3 cup whole milk skyr or greek yogurt
- 1/4 teaspoon garlic powder
- 2 tablespoons fresh dill, chopped
- 1/2 teaspoon lemon zest
- 1/2 teaspoon white wine vinegar
- 1/4 teaspoon Diamond Crystal kosher salt, plus more to taste
For the paprika garlic oil
- 1 tablespoon tomato paste
- 1/2 teaspoon red pepper flakes
- 1 teaspoon smoked paprika
- 3 garlic cloves
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon Diamond Crystal kosher salt
Instructions
- Lightly toast the bread slices and set them aside.
- Bring a large pot of water to a boil. Add the eggs and boil for 6 minutes and 30 seconds. While the eggs are boiling, prepare an ice bath to the side. When the eggs are finished, transfer them directly to the ice bath.
- In a medium bowl, add 1/3 cup of skyr, 1/4 teaspoon of garlic powder, 2 tablespoons of dill, 1/2 teaspoon of lemon zest, 1/2 teaspoon of white wine vinegar, and salt to taste, but I start with 1/4 teaspoon. Whisk to combine and set aside.
- To a small sauce pot or pan, add 1 tablespoon of tomato paste, 1/2 teaspoon of red pepper flakes, and 1 teaspoon of smoked paprika. Grate in 3 garlic cloves and top everything with 3 tablespoons of olive oil. Set this over medium heat and bring to a simmer. Let this sizzle for 1-2 minutes, then remove from the heat and season with 1/2 teaspoon salt.
- To assemble each sandwich, press indents into one slice of bread so there’s a “well” for the spread. Split the spread between the two sandwiches. Peel the eggs and add two to each sandwich. Season the eggs with salt and pepper, then scoop on the paprika oil. Top with the other piece of bread and slice and serve!
Old Version
Below is the single-serving recipe that was first developed in 2024. For the updated recipe, please see the above.
Total cook time: 1 hour
Ingredients
- 8 slices bread of choice, or 4 ciabatta rolls
- 4 large eggs
- 1 medium (6 oz) beet
- 3/4 cup whole milk skyr or Greek yogurt
- 3 garlic cloves
- 1/4 cup fresh dill
- 2 tablespoons white wine vinegar
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon Diamond Crystal kosher salt
- 1 teaspoon red pepper flakes
- 1 teaspoon smoked paprika
- 2 garlic cloves
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon Diamond Crystal kosher salt
Instructions
- Preheat the oven to 425°F. Wrap the beet tightly in foil and roast on the bottom rack of the oven for 35-40 minutes or until soft.
- Lightly toast the bread slices and set them aside.
- Bring a large pot of water to a boil. Add the eggs and boil for 6 minutes and 30 seconds. While the eggs are boiling, prepare an ice bath to the side. When the eggs are finished, transfer them directly to the ice bath.
- In a medium bowl, add the 3/4 cup of skyr. Grate in the 3 garlic cloves, finely chop up the 1/4 cup of dill and add that in as well. Whisk in 2 tablespoons of white wine vinegar, 1 tablespoon of olive oil, and 1/2 teaspoon of salt. Taste and season with more salt or vinegar as preferred.
- In a small sauce pot or pan, add the 1 teaspoon each of red pepper flakes and smoked paprika. Slice 2 garlic cloves and add them in. Add in 3 tablespoons of extra virgin olive oil and 1/2 teaspoon of salt. Set this over medium heat and bring to a simmer. Let this sizzle for 1 minutes, then remove from the heat.
- When the beet is cool enough to touch, peel off the skin and slice it into thin slices.
- Peel and halve the eggs.
- To assemble each sandwich, add the skyr spread to a slice of bread, top with a few slices of beets, then the halved egg, then a liberal amount of chili oil. Spread more skyr spread on the other slice of bread if you’d like, and eat immediately!
Comments
Just wanted to let you know that there’s a typo for tomato paste in the recipe card. But aside from that, really tasty recipe, would make again!
Thank you so much for letting me know and taking the time to leave a review. I’m so thrilled you loved the recipe <3
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