Name: Çılbır: Turkish Eggs with Creamy Yogurt & Butter Sauce Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Turkish
Ingredients: 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); 2 tsp fresh mint, finely chopped; ½ tsp kosher salt; 4 large eggs (recommended 2 per person); 1 Tbsp distilled white vinegar; 3 Tbsp (42g) unsalted butter; 1 tsp Aleppo pepper; Flaky sea salt, for sprinkling; Freshly ground black pepper, to taste; Pita or crusty bread, for serving

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Introduction

Çılbır is a classic Turkish dish featuring perfectly poached eggs served atop creamy, herbed yogurt and topped with a rich, spiced butter sauce. This simple yet flavorful meal makes for a delightful breakfast or light dinner that’s sure to impress.

The dish is served in a white, speckled bowl with two soft white poached eggs lying on a creamy white yogurt base mixed with herbs, giving it a slightly textured look. Bright orange-red chili oil is drizzled over the eggs and yogurt, creating vivid streaks and small pools that contrast with the white layers. Fresh green herbs are sprinkled on top for a touch of color. On one side of the bowl, three pieces of golden-brown toasted bread stand upright with a crunchy texture and small holes visible. The bowl rests on a white marbled surface with scattered herb leaves and a partial view of a vintage silver spoon nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
2 tsp fresh mint (finely chopped)
½ tsp kosher salt
4 large eggs (recommended 2 per person)
1 Tbsp distilled white vinegar
Pita or crusty bread, for serving
Flaky sea salt, for sprinkling
Freshly ground black pepper
3 Tbsp (42g) unsalted butter
1 tsp Aleppo pepper

Instructions

Step 1: Make the herbed yogurt by combining the Greek yogurt, olive oil, lemon juice, grated garlic, chopped dill, and kosher salt in a large mixing bowl. Whisk everything together until smooth, then set aside.
Step 2: Poach the eggs by filling a medium saucepan with at least 3 inches of water and adding the white vinegar. Heat over medium until the water reaches a gentle simmer—avoid boiling. Crack each egg into a small bowl or ramekin.
Step 3: Carefully slide one or two eggs at a time into the simmering water. Poach for about 3 minutes until the egg whites are set but the yolks remain runny. Use a slotted spoon to transfer the eggs onto a paper towel-lined plate to drain any excess moisture. Repeat with remaining eggs.
Step 4: Prepare the butter sauce by melting the unsalted butter in a pan over medium heat. Stir in the Aleppo pepper and cook for about 1 minute until fragrant.
Step 5: Assemble the dish by dividing the herbed yogurt evenly between shallow bowls. Place two poached eggs on top of the yogurt in each bowl, then spoon the butter sauce over the eggs. Garnish with additional dill or mint, and sprinkle with flaky sea salt and freshly ground black pepper. Serve immediately with pita or crusty bread.

Tips & Variations

Use fresh herbs like dill and mint to brighten the flavor, or substitute with parsley if preferred.
Poach eggs in batches to avoid overcrowding and ensure even cooking.
Aleppo pepper adds a mild heat and fruity flavor, but you can substitute with smoked paprika or red pepper flakes if unavailable.
For a dairy-free option, try using coconut yogurt and olive oil instead of butter.

Storage

Poached eggs can be prepared a day in advance and kept in cold water in the refrigerator until ready to serve; gently reheat by briefly dipping into warm water. Store leftover herbed yogurt and butter sauce separately in airtight containers in the fridge for up to 3 days. Assemble just before eating to keep flavors fresh.

How to Serve

A white speckled bowl sits in the middle of a large white plate, filled with two soft white poached eggs resting on a creamy yogurt sauce sprinkled with finely chopped green herbs. Bright red-orange chili oil is drizzled in uneven streaks across the top of the eggs and yogurt, adding a fiery color contrast. To the left inside the bowl, several pieces of toasted golden-brown bread lean against the edge, showing crisp textures. A silver spoon is tucked under the bowl's edge on the left side. Fresh green mint leaves sit on the right side of the white plate next to two more pieces of toasted bread. The whole setup is placed on a soft beige cloth, all on a white marbled surface with scattered crumbs and herbs, giving a casual, cozy feel. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Greek yogurt is preferred for its thickness and creaminess, which provides the perfect base for the dish. If using regular yogurt, strain it through a cheesecloth to remove excess liquid and thicken it before using.

How do I know when poached eggs are perfectly cooked?

Poached eggs are ready when the whites are fully set and hold their shape, but the yolks remain soft and runny. Cooking for about 3 minutes in simmering water usually achieves this balance. If you prefer firmer yolks, you can cook them a minute longer.