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; Pita or crusty bread; Flaky sea salt; Freshly ground black pepper

If you’re looking for a breakfast or brunch dish that feels like a warm hug on a plate, look no further than Çılbır: Turkish Eggs with Creamy Yogurt & Butter Sauce Recipe. This timeless Turkish favorite combines delicately poached eggs resting on a luscious bed of herbed Greek yogurt, all drizzled with a smoky, buttery Aleppo pepper sauce. It’s simple yet packed with flavor, a dish that feels both luxurious and comforting at the same time. Perfectly balanced between creamy tang, silky egg yolks, and buttery spice, Çılbır is sure to become your new go-to for a beside-the-window breakfast or an impressive brunch to share with friends.

Ingredients You’ll Need

The image shows several ingredients neatly placed on a white marbled surface. There are three brown eggs positioned on the top left with small bowls of chopped herbs, lemon juice, and two garlic cloves nearby. A large white bowl filled with thick, creamy yogurt is centered towards the right, next to some sliced white bread and a small bowl of olive oil. Additional small white bowls contain black pepper, white powder, and dark red chili flakes, with a plate holding two pieces of butter at the bottom right. Everything is arranged orderly with natural light highlighting the textures. Photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is key to making this dish sing. Each component here is straightforward but plays an essential role — from the tangy richness of Greek yogurt to the fragrant herbs, and the special touch of Aleppo pepper that gives the sauce its character.

Whole milk Greek yogurt: Creamy and tangy, it forms the luscious base of the dish.
Extra virgin olive oil: Adds a subtle fruitiness and smooth texture.
Fresh lemon juice: Brightens the yogurt and adds a fresh zing.
Garlic clove: Grated for a gentle hint of pungency without overwhelming.
Fresh dill: Offers an herbaceous, slightly anise-like flavor that complements eggs beautifully.
Fresh mint: Adds a cool, refreshing note balancing the richness.
Kosher salt: Enhances all the flavors without overpowering.
Large eggs: The star of the show, gently poached for tender whites and creamy yolks.
Distilled white vinegar: Helps the eggs hold their shape while poaching perfectly.
Pita or crusty bread: The perfect vehicle to soak up every luscious bite.
Flaky sea salt: For a finishing touch that adds delightful crunch and sparkle.
Freshly ground black pepper: Adds a warming, subtle spice.
Unsalted butter: Base for the rich, aromatic sauce.
Aleppo pepper: Brings sweet heat and fragrant smokiness that gives the butter sauce its signature zing.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Çılbır: Turkish Eggs with Creamy Yogurt & Butter Sauce Recipe

Step 1: Make the Herbed Yogurt

Start by whisking together the creamy Greek yogurt, extra virgin olive oil, fresh lemon juice, grated garlic, finely chopped dill, and kosher salt in a large bowl. This herbed yogurt base is the heart of the dish, offering a cool, tangy cushion for the eggs.

Step 2: Poach the Eggs Perfectly

Fill a saucepan with at least 3 inches of water and add distilled white vinegar to help the eggs keep their shape. Bring the water to a gentle simmer — not a full boil, which can be turbulent. Crack each egg into a small bowl, then carefully lower them into the water two at a time. Poach for exactly 3 minutes for silky, runny yolks and fully set whites.

Step 3: Drain the Eggs

Use a slotted spoon to gently lift the eggs out and place them on a paper towel-lined plate to drain excess water. This step is crucial for keeping your yogurt from getting watery and ensures every bite is pure richness.

Step 4: Create the Butter and Aleppo Pepper Sauce

In a small pan over medium heat, melt the unsalted butter and stir in the Aleppo pepper. Cook just until the butter is fragrant and slightly browned, about one minute, taking care not to burn the pepper. This sauce adds a smoky heat that perfectly complements the cool yogurt and delicate eggs.

Step 5: Assemble and Serve

Spoon the herbed yogurt evenly onto shallow bowls or plates. Gently nestle two poached eggs on top of each yogurt bed. Drizzle the warm Aleppo pepper butter sauce generously over the eggs and yogurt. Finish with a sprinkle of flaky sea salt, freshly ground black pepper, and extra fresh dill or mint. Serve immediately alongside pita bread or your favorite crusty bread to soak up every drop.

How to Serve Çılbır: Turkish Eggs with Creamy Yogurt & Butter Sauce Recipe

A white, round bowl filled with two poached eggs sitting in a creamy white yogurt sauce that has green herbs mixed in. The eggs are partly covered with a bright reddish-orange oil sauce, which adds a glossy, slightly oily texture on top, and small sprigs of green herbs and a sprinkle of red seasoning are scattered over everything. On the side inside the bowl, there are thick slices of toasted brown bread with a rough crust, leaning against the edge. The bowl is on a white marbled surface, with a few fresh green leaves nearby. Woman's hand is holding one slice of the bread near the bowl. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs like dill and mint not only add pops of vibrant green color but brighten and freshen each bite. A sprinkle of flaky sea salt gives the perfect crunch and brings out the natural flavors beautifully. A pinch of Aleppo pepper on top can amplify that lovely peppery warmth if you want a little extra kick.

Side Dishes

Serve Çılbır with warm pita bread or thick slices of crusty country bread for sopping up extra sauce. A side salad of crunchy cucumbers and tomatoes dressed simply with olive oil and lemon juice pairs wonderfully, balancing the richness with light freshness.

Creative Ways to Present

Try serving in individual shallow bowls for an elegant touch, or on a large communal platter if sharing. For a more colorful plate, add a drizzle of pomegranate molasses or sprinkle some toasted pine nuts on top for texture contrast. A scatter of edible flowers can turn this humble dish into a showstopper for special occasions.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftover Çılbır (which is rare), keep the components separate where possible. Store poached eggs gently in a container with water in the fridge for up to one day, and the yogurt and butter sauce in airtight containers. Avoid mixing until ready to serve to preserve texture.

Freezing

Due to the delicate nature of poached eggs and the creamy yogurt, freezing this dish is not recommended. The texture of the eggs and yogurt will suffer after thawing.

Reheating

Reheat the butter sauce gently over low heat until warm. You can warm the eggs briefly in hot water for 30 seconds to refresh, but fresh poaching is best. The yogurt is best served chilled or at room temperature, so avoid heating it.

FAQs

What is the key to perfect poached eggs for Çılbır?

The secret is gentle simmering water with vinegar and poaching eggs one or two at a time. This ensures the whites cook evenly while keeping the yolks runny. Avoid boiling water, which can break the eggs apart.

Can I use regular yogurt instead of Greek yogurt?

Greek yogurt is preferred because of its thick, creamy texture that holds up well under the sauce and eggs. Regular yogurt is too runny and may dilute the flavors.

What can I substitute if I don’t have Aleppo pepper?

If Aleppo pepper is unavailable, use a mild chili powder or smoked paprika for similar warmth and color, but the distinctive fruity, slightly tangy flavor of Aleppo pepper is unique and worth seeking out if you can.

How do I reheat leftover Çılbır without overcooking the eggs?

Warm the butter sauce separately and dip the eggs briefly in gently heated water for 30 seconds. Avoid microwaving or prolonged heating, which will toughen the eggs.

Is Çılbır traditionally eaten for breakfast?

Yes, Çılbır is a traditional Turkish breakfast item, but it’s flavorful and satisfying enough to be enjoyed any time of day as a light lunch or brunch dish.

Final Thoughts

There’s truly nothing like the satisfying harmony of silky poached eggs, tangy herbed Greek yogurt, and that irresistible buttery Aleppo pepper sauce in Çılbır: Turkish Eggs with Creamy Yogurt & Butter Sauce Recipe. Give it a try and you may find yourself adding this simple yet extraordinary dish to your regular rotation—whether for a leisurely weekend breakfast or a quick midweek treat. It’s a delightful celebration of texture and flavor that feels special with minimal effort.