Çılbır: Turkish Eggs with Creamy Yogurt & Butter Sauce Recipe
Çılbır is a traditional Turkish breakfast dish featuring perfectly poached eggs served over creamy, herbed Greek yogurt and topped with a luscious buttery sauce infused with Aleppo pepper. This flavorful, comforting dish combines the tanginess of yogurt with the rich silkiness of butter and spices, making it a delightful start to any day.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Turkish
- Diet: Halal
Ingredients
Scale
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)
- 2 tsp fresh mint, finely chopped
- ½ tsp kosher salt
Poached Eggs
- 4 large eggs (recommended 2 per person)
- 1 Tbsp distilled white vinegar
Sauce & Garnishes
- 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
Instructions
- Make the herbed yogurt: In a large mixing bowl, whisk together 1 cup Greek yogurt, 1 Tbsp olive oil, 1 Tbsp fresh lemon juice, the grated garlic clove, 1 Tbsp chopped dill, 2 tsp chopped mint, and ½ tsp kosher salt until smooth and well combined. Set aside to let the flavors meld.
- Poach the eggs: Fill a medium saucepan with at least 3 inches of water and add 1 Tbsp distilled white vinegar. Place over medium heat and bring the water to a gentle simmer, just below boiling. Crack each egg into a small ramekin or bowl. Carefully slide one egg at a time into the simmering water, poaching 2 eggs at once for even cooking. Cook for approximately 3 minutes, or until the egg whites are fully set but the yolks remain runny.
- Drain the eggs: Using a slotted spoon, carefully transfer each poached egg to a plate lined with paper towels to absorb excess water. Eggs can be poached ahead of time if desired, and gently reheated before serving.
- Prepare the butter sauce: In a small pan over medium heat, melt 3 Tbsp unsalted butter. Add 1 tsp Aleppo pepper and cook for about 1 minute, stirring frequently, until the butter is fragrant and infused with the pepper’s flavor. Remove from heat.
- Assemble and serve: Spoon the herbed yogurt evenly into shallow bowls. Place two poached eggs on top of the yogurt in each bowl. Drizzle the melted butter and Aleppo pepper sauce over the eggs. Garnish with additional fresh dill or mint, and sprinkle with flaky sea salt and freshly ground black pepper. Serve immediately with warm pita or crusty bread for dipping.
Notes
- Use fresh, high-quality eggs for the best poaching results and flavor.
- Poached eggs can be made up to one day ahead and gently reheated in warm water before serving.
- Aleppo pepper adds a mild heat and fruity spice; if unavailable, substitute with smoked paprika or mild chili flakes.
- Adjust the amount of lemon juice and garlic in the yogurt to your taste preference.
- Serving this dish with fresh, toasted pita or thick crusty bread enhances the experience by providing a perfect vehicle for scooping up the creamy yogurt and runny eggs.
Keywords: Çılbır, Turkish eggs, poached eggs, herbed yogurt, Aleppo pepper butter sauce, Turkish breakfast, easy breakfast, yogurt eggs
