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Çılbır Turkish Eggs with Creamy Yogurt & Butter Sauce

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Turkish Eggs (Çılbır) is a classic Turkish breakfast featuring creamy garlic yogurt topped with perfectly poached eggs and a rich Aleppo pepper butter. It’s a bold, comforting dish best enjoyed with crusty bread.

  • Author: Tina
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Total Time: 35 minutes
  • Yield: 2 servings
  • Category: Breakfast
  • Method: Poaching
  • Cuisine: Turkish
  • Diet: Vegetarian

Ingredients

1 cup Turkish or Greek yogurt, at room temperature

1 clove garlic, grated

Freshly ground black pepper, to taste

Salt, to taste (optional)

Pinch of cayenne pepper

1 tablespoon fresh dill, finely chopped

3 tablespoons unsalted butter

1 teaspoon Aleppo chile flakes (or substitute with other chile flakes)

1/2 teaspoon smoked paprika

1/4 teaspoon ground cumin

1 tablespoon fresh parsley, chopped (optional)

1 small jalapeño pepper, diced (optional)

2 tablespoons olive oil (optional)

1 tablespoon white vinegar

2 large eggs

Sea salt, to taste

Instructions

  1. In a medium bowl, mix the yogurt and grated garlic. Season with black pepper, salt if using, and cayenne pepper. Stir in the chopped dill. Let it sit at room temperature.
  2. In a small saucepan, melt the butter over medium heat until bubbling. Add Aleppo flakes, paprika, and cumin. Stir and remove from heat to infuse.
  3. (Optional) In a mortar and pestle, mash parsley and jalapeño. Add olive oil and salt. Mix well to make the herb oil.
  4. Fill a saucepan with 2–3 inches of water and bring to a boil. Reduce to a simmer and add vinegar. Carefully add eggs and poach for 2½ to 3 minutes. Remove with a slotted spoon and drain.
  5. Spread yogurt on serving plates. Make ridges with a spoon to catch the butter. Drizzle with jalapeño oil if using. Place poached eggs on top and spoon over Aleppo butter. Sprinkle with sea salt and serve.

Notes

  • Use Greek yogurt if Turkish is unavailable but drain it for thickness.
  • Adjust spice level with more jalapeño or chili flakes.
  • Fried eggs can replace poached for a different texture.
  • Dill can be substituted with mint, chives, or cilantro.
  • Best served fresh, but yogurt and butter can be prepped ahead.

Nutrition

Find it online: https://cheftinaskitchen.com/cilbir-turkish-eggs-with-creamy-yogurt-butter-sauce/