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

Çılbır: Turkish Eggs with Creamy Yogurt & Butter Sauce Recipe is one of those extraordinary dishes that brightens any breakfast table with its luscious textures and harmonious flavors. Picture silky, tangy yogurt infused with fresh herbs, crowned with perfectly poached eggs, and finished with a warm, spiced butter sauce that melds everything together beautifully. This recipe offers a comforting yet elegant start to your day, showcasing the marvelous simplicity and soulfulness of Turkish cuisine in every bite.

Ingredients You’ll Need

A white bowl with a green inside holds several layers of ingredients arranged separately: a layer of yellow olive oil on the left, a thick white creamy layer in the middle, finely chopped green herbs on the bottom right, and dark green dill on the top right. Around the bowl are a few slices of bread on the bottom left, some garlic cloves, green mint leaves, and small white bowls with salt on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

For Çılbır, the magic lies in a handful of simple but thoughtfully chosen ingredients. Each one plays a crucial role—from the creamy Greek yogurt that brings tangy richness, to the fresh herbs that brighten the dish, and the vibrant butter sauce that adds warmth and a touch of spice. These essentials ensure you get authentic flavor and perfect texture with minimal fuss.

1 cup (240g) whole milk Greek yogurt: Choose full-fat for the creamiest, tangiest base that holds up beautifully under the eggs.
1 Tbsp (15ml) extra virgin olive oil: Adds a subtle fruity depth to the herbed yogurt mix.
1 Tbsp fresh lemon juice: Brings a bright, fresh acidity that balances the richness.
1 clove garlic, peeled and grated or minced: Infuses the yogurt with gentle garlicky warmth without overpowering the dish.
1 Tbsp fresh dill, finely chopped: Dill adds a fragrant, slightly sweet herbal note classic to Turkish flavors.
2 tsp fresh mint, finely chopped: Offers a refreshing contrast and lifts the creamy yogurt.
½ tsp kosher salt: Enhances and unifies all the flavors perfectly.
4 large eggs: The star ingredient, poached to silky perfection with a runny yolk.
1 Tbsp distilled white vinegar: Helps the eggs hold their shape during poaching.
Pita or crusty bread: Ideal for soaking up every glorious bite of yogurt and sauce.
Flaky sea salt: Adds a final crunchy seasoning layer that elevates each mouthful.
Freshly ground black pepper: Provides an earthy, mild heat that completes the seasoning.
3 Tbsp (42g) unsalted butter: Creates the luxurious, golden butter sauce with Aleppo pepper.
1 tsp Aleppo pepper: A mildly spicy, slightly fruity chili powder that finishes the sauce with warmth and complexity.

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: Prepare the Herbed Yogurt

Begin by whisking together the Greek yogurt, extra virgin olive oil, fresh lemon juice, grated garlic, chopped dill, and kosher salt in a large bowl. This mixture forms the lush, tangy base for your eggs, layering vibrant herbal flavors and a creamy texture that makes each bite irresistibly fresh and savory.

Step 2: Poach the Eggs to Perfection

Fill a saucepan with at least 3 inches of water and bring it to a gentle simmer, then add white vinegar to help the egg whites hold their shape. Crack the eggs individually into small bowls, then gently slide them into the simmering water. Poach each egg for about 3 minutes, until the whites are set but the yolks remain gloriously runny. Doing two at a time makes for even cooking and an efficient process!

Step 3: Drain and Dry the Eggs

Carefully lift the poached eggs out with a slotted spoon and place them on a paper towel-lined plate to absorb excess water. This step ensures the eggs don’t make the yogurt watery, keeping every bite silky and rich.

Step 4: Make the Spiced Butter Sauce

Melt unsalted butter over medium heat and stir in Aleppo pepper. Cook for about a minute until the butter develops a warm, fragrant aroma that will add a smoky, slightly spicy touch to your dish. This sauce is the final flourish that brings the whole recipe together beautifully.

Step 5: Assemble and Serve

Divide the herbed yogurt into shallow bowls, gently nestle two poached eggs on top of each, then drizzle the warm Aleppo pepper butter sauce over everything. Garnish with extra fresh dill or mint, sprinkle on flaky sea salt and freshly ground black pepper to taste, and serve immediately with your favorite pita or crusty bread for dipping into all that lusciousness.

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

Four white poached eggs with soft, smooth, shiny surfaces rest on a beige cloth placed on a white marbled texture surface. To the bottom left, there are a few slices of toasted brown bread with a crispy texture. Near the bottom right, an empty cracked brown eggshell lies on the white marbled surface. The scene is softly lit, highlighting the eggs' delicate layers and the texture of the bread. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs like dill and mint are essential for a vibrant, fragrant finish, offering pops of green and bursts of flavor that brighten every mouthful. A sprinkle of flaky sea salt adds textural contrast, and a dusting of freshly cracked black pepper rounds out the seasoning. For added color and a little heat, you can also sprinkle a few more pinches of Aleppo pepper on top right before serving.

Side Dishes

To complement Çılbır, crusty bread or warm pita is a must for soaking up the luscious yogurt and butter sauce. Additionally, a simple fresh salad with cucumber, tomato, and lemon juice offers a refreshing counterbalance, while roasted vegetables or a light grain like bulgur wheat can help turn this breakfast into a complete meal.

Creative Ways to Present

Serve Çılbır in shallow rustic bowls to showcase the striking contrast between the creamy yogurt and golden butter sauce. For a special touch, drizzle the yogurt artfully with herb oil or scatter edible flower petals over the eggs for an Instagram-worthy brunch spread. You can also add a dash of smoked paprika or a spoonful of chili oil to personalize the flavor and presentation further.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers of this divine Çılbır: Turkish Eggs with Creamy Yogurt & Butter Sauce Recipe, store the herbed yogurt and butter sauce separately in airtight containers in the fridge. Poached eggs are best enjoyed fresh, but they can be kept refrigerated for up to 24 hours, though the texture may soften slightly.

Freezing

Due to the delicate nature of poached eggs and the creamy yogurt base, freezing this dish is not recommended. The texture of eggs and dairy ingredients tends to degrade after freezing and thawing, so it’s best to enjoy Çılbır fresh for the ultimate experience.

Reheating

To reheat, gently warm the butter sauce on the stove over low heat, and warm the herbed yogurt slightly at room temperature to avoid curdling. Reheat poached eggs very carefully by dipping them briefly in warm water just before serving to restore softness without overcooking the yolks.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Greek yogurt is preferred for its thick and creamy texture which holds up well under the warm butter sauce. Regular yogurt can be used but it may be runnier and less sturdy, so strain it first to thicken if you don’t have Greek yogurt on hand.

How do I know when eggs are perfectly poached?

The whites should be fully set and hold their shape while the yolks stay soft and runny. Poaching for about 3 minutes in gently simmering water is usually ideal. If you prefer firmer yolks, you can extend the time by a minute or two.

What’s the role of Aleppo pepper in this recipe?

Aleppo pepper adds a unique fruity and mildly spicy note that complements the creamy, tangy yogurt and warm butter beautifully. If you can’t find it, a pinch of smoked paprika or mild chili powder can be a good substitute.

Can I make Çılbır vegan?

While traditional Çılbır relies on eggs and dairy, you could experiment with vegan yogurt and plant-based butter alternatives, and use poached tofu slices or chickpea flour “eggs” as substitutes. The flavor and texture will differ, but it can be a fun twist.

Is Çılbır only a breakfast dish?

Though traditionally served for breakfast or brunch, Çılbır’s rich and satisfying flavors make it suitable for any meal. It works wonderfully as a light lunch or even a special appetizer at dinner.

Final Thoughts

If you’re searching for a dish that’s both comforting and delightfully memorable, you cannot go wrong with Çılbır: Turkish Eggs with Creamy Yogurt & Butter Sauce Recipe. Its wonderful blend of creamy, tangy, and spiced flavors wrapped around soft poached eggs is a truly irresistible experience worth sharing with friends and family. Give this recipe a try—you might just find your new favorite breakfast!