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; Additional fresh dill or mint for garnish

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Introduction

Çılbır is a classic Turkish dish featuring perfectly poached eggs served over creamy, herbed yogurt and topped with a fragrant melted butter sauce spiced with Aleppo pepper. This simple yet elegant recipe is a delightful way to start your day or enjoy a light meal with crusty bread.

A white speckled bowl holds a layered dish starting with a creamy white base covered by a soft white poached egg, drizzled with bright orange-red oil and sprinkled with green herbs and black pepper. One section of the egg yolk is broken, showing a runny, golden yellow center. Two toasted bread slices with a golden brown crust rest on the right side of the bowl, slightly dipped into the creamy blend. A silver spoon is placed on the left side inside the bowl. The bowl sits on a white marbled surface with parts of a baguette and a gray cloth partially visible nearby. Photo taken with an iphone --ar 4:5 --v 7

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
Pita or crusty bread, for serving
Flaky sea salt, for sprinkling
Freshly ground black pepper, to taste
3 Tbsp (42g) unsalted butter
1 tsp Aleppo pepper

Instructions

Step 1: Make the herbed yogurt by combining the Greek yogurt, olive oil, lemon juice, grated garlic, chopped dill, and kosher salt in a large bowl. Whisk everything together until smooth and set aside.
Step 2: Poach the eggs by filling a medium saucepan with at least 3 inches of water and adding the white vinegar. Heat the water to a gentle simmer, making sure it does not boil. Crack each egg into a small bowl or ramekin before gently sliding them into the water. Poach for about 3 minutes or until the whites are firm but the yolks remain runny. It’s best to poach two eggs at a time for even cooking.
Step 3: Using a slotted spoon, carefully remove the poached eggs and drain them on a plate lined with paper or kitchen towels to absorb excess water. Repeat with remaining eggs.
Step 4: Prepare the sauce by melting the butter in a pan over medium heat. Once melted, add the Aleppo pepper and cook for about 1 minute, stirring frequently until fragrant.
Step 5: To serve, divide the herbed yogurt evenly between shallow bowls. Place two poached eggs on top of each serving, then spoon the warm butter and Aleppo pepper sauce over the eggs. Garnish with extra dill or mint and sprinkle flaky sea salt and freshly ground black pepper. Serve immediately with pita or crusty bread.

Tips & Variations

Use fresh herbs like dill and mint for the best flavor, but dried herbs can work in a pinch—adjust quantities accordingly.
For a vegan or dairy-free version, try coconut yogurt and a plant-based butter substitute. Skip the poached eggs and add sautéed mushrooms or tofu scramble.
If you like a spicier kick, increase the amount of Aleppo pepper or add a pinch of chili flakes to the butter sauce.
Poached eggs can be made up to a day in advance and gently reheated by placing them in warm water for a minute before serving.

Storage

Poached eggs are best enjoyed fresh but can be stored separately in the refrigerator for up to 24 hours. Keep the herbed yogurt and butter sauce in airtight containers in the fridge for up to 3 days. Reheat the butter sauce gently on the stove before serving. Assemble the dish just before eating to maintain the texture and flavor.

How to Serve

Two white speckled bowls on a white marbled surface each hold three soft white poached eggs on a thick layer of creamy white yogurt. The eggs are drizzled with a bright red-orange oily sauce with flecks of spices, sprinkled with finely chopped green herbs. Each bowl is served with three pieces of golden toasted bread leaning on the side of the bowl. A silver spoon rests in the top bowl, and green mint leaves are scattered around on the surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Greek yogurt is thicker and creamier, which balances well with the poached eggs and butter sauce. If you only have regular yogurt, strain it through a cheesecloth for a few hours to thicken it before using.

How do I know when the poached eggs are perfectly cooked?

The whites should be fully set and hold their shape, while the yolks remain soft and runny. Poach for about 3 minutes at a gentle simmer, and avoid boiling the water to prevent the eggs from becoming tough or falling apart.