Çılbır: Turkish Eggs with Creamy Yogurt & Butter Sauce Recipe
Çılbır is a traditional Turkish dish featuring perfectly poached eggs served atop creamy herbed Greek yogurt and drizzled with a fragrant butter and Aleppo pepper sauce. This simple yet elegant recipe balances tangy yogurt, silky eggs, and buttery spice for a flavorful breakfast or brunch option that’s quick to prepare and visually stunning.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: Turkish
- Diet: Vegetarian
Ingredients
Herbed Yogurt
- 1 cup (240g) whole milk Greek yogurt
- 1 Tbsp (15ml) extra virgin olive oil
- 1 Tbsp fresh lemon juice (about ½ a small lemon)
- 1 clove garlic, peeled and grated or minced
- 1 Tbsp fresh dill, finely chopped (plus more for garnish)
- ½ tsp kosher salt
- 2 tsp fresh mint, finely chopped
Poached Eggs
- 4 large eggs (recommended 2 per person)
- 1 Tbsp distilled white vinegar
Butter Sauce & Garnish
- 3 Tbsp (42g) unsalted butter
- 1 tsp Aleppo pepper
- Flaky sea salt
- Freshly ground black pepper
- Pita or crusty bread, for serving
Instructions
- Make the herbed yogurt: In a large mixing bowl, combine the Greek yogurt, olive oil, lemon juice, grated garlic, chopped dill, chopped mint, and kosher salt. Whisk until smooth and well combined, then set aside to allow flavors to meld.
- Poach the eggs: Fill a medium saucepan with at least 3 inches of water and add the white vinegar. Heat over medium until the water reaches a gentle simmer—avoid boiling. Crack each egg into a small ramekin or bowl. Carefully slide one or two eggs at a time into the simmering water. Poach for about 3 minutes until whites are fully set but yolks remain runny. Use a slotted spoon to gently stir eggs occasionally if desired to maintain shape.
- Drain the eggs: Scoop out the poached eggs with a slotted spoon and transfer to a paper towel or kitchen towel-lined plate to absorb excess water. Repeat until all eggs are poached. If needed, eggs can be poached a day ahead and gently reheated before serving.
- Make the butter sauce: In a small pan over medium heat, melt the butter. Once melted and beginning to foam, add the Aleppo pepper and stir continuously, cooking for about 1 minute until fragrant. Remove from heat.
- Assemble and serve: Divide the herbed yogurt evenly between shallow serving bowls. Place two poached eggs on top of the yogurt in each bowl. Spoon the warm butter and Aleppo pepper sauce over the eggs. Garnish with additional fresh dill or mint if desired, and sprinkle flaky sea salt and freshly ground black pepper over the eggs. Serve immediately alongside pita or crusty bread for dipping.
Notes
- Use fresh eggs for best poaching results to ensure whites stay intact.
- The vinegar in the poaching water helps eggs coagulate more quickly.
- Poached eggs can be made up to one day ahead and gently reheated in hot water.
- Aleppo pepper provides a mild heat with fruity undertones; substitute with mild chili flakes if unavailable.
- Adjust the amount of garlic and herbs in the yogurt to taste.
