Çılbır: Turkish Eggs with Creamy Yogurt & Butter Sauce Recipe
Çılbır is a traditional Turkish dish featuring perfectly poached eggs served over a creamy, herbed Greek yogurt and topped with a fragrant butter and Aleppo pepper sauce. This quick and elegant breakfast or brunch option combines tangy yogurt, silky runny eggs, and a mildly spicy butter drizzle, best enjoyed with warm pita or crusty bread for dipping.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: Turkish
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)
- 2 tsp fresh mint, finely chopped
- ½ tsp kosher salt
Poached Eggs
- 4 large eggs (recommended 2 per person)
- 1 Tbsp distilled white vinegar
Butter Sauce
- 3 Tbsp (42g) unsalted butter
- 1 tsp Aleppo pepper
To Serve
- Pita or crusty bread
- Flaky sea salt
- Freshly ground black pepper
Instructions
- Make the herbed yogurt: In a large mixing bowl, combine 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. Whisk everything together thoroughly until smooth and set aside to develop flavors.
- Poach the eggs: Fill a medium saucepan with at least 3 inches of water and add 1 Tbsp white vinegar. Heat over medium until the water is just below a gentle simmer—avoid boiling. Crack each egg into a small ramekin or bowl. Carefully slide two eggs at a time into the water. Poach for about 3 minutes until whites are set and yolks remain runny.
- Drain the eggs: Use a slotted spoon to lift the poached eggs out of the water, transferring them onto a plate lined with paper towels or a kitchen towel to absorb excess moisture. Repeat with remaining eggs. Poached eggs can be prepared a day ahead if needed.
- Make the butter sauce: In a small pan over medium heat, melt 3 Tbsp unsalted butter with 1 tsp Aleppo pepper. Stir frequently and cook until the butter is fragrant and slightly browned, about 1 minute. Remove from heat.
- Assemble and serve: Divide the herbed yogurt evenly between shallow 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 extra fresh dill or mint and sprinkle each with flaky sea salt and freshly ground black pepper. Serve immediately alongside pita or crusty bread for dipping.
Notes
- Use fresh whole milk Greek yogurt for the best creamy texture and tangy flavor.
- Poached eggs can be made a day in advance and gently reheated in warm water before serving.
- Aleppo pepper adds a mild, fruity heat; substitute with mild chili flakes if unavailable.
- Adjust the amount of lemon juice and garlic according to taste preferences.
- Serve immediately to enjoy runny yolks and warm sauce.
- Pita or crusty bread is essential to soak up the rich sauce and yogurt.
