Çılbır: Turkish Eggs with Creamy Yogurt & Butter Sauce Recipe
Çılbır is a classic Turkish dish featuring delicate poached eggs served over creamy, herbed Greek yogurt and drizzled with a warm, spicy butter sauce. This quick and flavorful breakfast or brunch dish combines silky yogurt infused with garlic, dill, and lemon, perfectly cooked eggs with runny yolks, and a fragrant Aleppo pepper butter for a unique and satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: Turkish
- Diet: Gluten Free
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 of Greek yogurt, 1 Tbsp olive oil, 1 Tbsp fresh lemon juice, 1 grated garlic clove, 1 Tbsp chopped dill, 2 tsp chopped mint, and ½ tsp kosher salt. Whisk everything well until smooth and set aside to allow the flavors to meld.
- Poach the eggs: Fill a medium saucepan with at least 3 inches of water and add 1 Tbsp distilled white vinegar. Bring the water to a gentle simmer over medium heat—avoid boiling. Crack each egg into a small ramekin or bowl. Carefully slide each egg one at a time into the simmering water. Poach for about 3 minutes, until the whites are completely set but yolks remain runny. It’s best to poach two eggs at a time for consistent cooking.
- Drain the eggs: Using a slotted spoon, gently lift the poached eggs from the water and transfer them onto a plate lined with paper towels or a kitchen towel to absorb any excess moisture. Repeat with remaining eggs. Poached eggs can be made up to a day in advance and gently reheated.
- Prepare the butter sauce: In a small pan over medium heat, melt 3 Tbsp unsalted butter. Add 1 tsp Aleppo pepper and stir frequently for about 1 minute until fragrant but not browned.
- Assemble and serve: Divide the herbed yogurt evenly between shallow serving bowls. Carefully place two poached eggs on top of the yogurt in each bowl. Drizzle the warm Aleppo pepper butter sauce over the eggs. Garnish with additional fresh dill or mint, and sprinkle with flaky sea salt and freshly ground black pepper. Serve immediately alongside pita or crusty bread for dipping.
Notes
- Use fresh high-quality eggs for best poaching results with tender whites and runny yolks.
- Do not let the water boil during poaching; it will break apart the eggs.
- You can poach eggs a day ahead; gently reheat in warm water before serving.
- Aleppo pepper adds a mild heat and fruity flavor; substitute with mild chili flakes if unavailable.
- This dish is best enjoyed immediately for optimal texture and flavor.
