Çılbır: Turkish Eggs with Creamy Yogurt & Butter Sauce Recipe
Çılbır is a traditional Turkish breakfast dish featuring poached eggs served on a bed of creamy, herb-infused yogurt, drizzled with a fragrant butter and Aleppo pepper sauce. This easy and elegant recipe combines tangy yogurt, tender eggs, and a spicy buttery finish, typically enjoyed with pita or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Turkish
Ingredients
Scale
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
- Additional fresh dill or mint for garnish
Instructions
- Make the herbed yogurt: In a large mixing bowl, combine 1 cup of Greek yogurt, 1 tablespoon of olive oil, 1 tablespoon of fresh lemon juice, 1 grated garlic clove, 1 tablespoon of chopped dill, 2 teaspoons chopped mint, and ½ teaspoon of kosher salt. Whisk everything together thoroughly 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 tablespoon of distilled white vinegar. Heat over medium until the water reaches a gentle simmer, avoiding a rolling boil. Crack each egg separately into a small ramekin or bowl for easy transfer. Carefully slide each egg into the simmering water, poaching two eggs at a time for about 3 minutes until the whites are set but the yolks remain runny.
- Drain the eggs: Using a slotted spoon, remove the poached eggs from the water and transfer them to a plate lined with paper towels or a kitchen towel to drain excess moisture. Repeat the process with remaining eggs. Poached eggs can be prepared up to a day in advance if needed.
- Make the butter sauce: In a small pan over medium heat, melt 3 tablespoons of unsalted butter with 1 teaspoon of Aleppo pepper. Stir continuously for about 1 minute until the butter is fragrant and infused with the pepper’s flavor.
- Assemble and serve: Divide the herbed yogurt evenly between shallow serving bowls. Top each portion with two poached eggs. Spoon the warm Aleppo pepper butter sauce over the eggs, then garnish with extra fresh dill or mint. Sprinkle with flaky sea salt and freshly ground black pepper to taste. Serve immediately alongside pita or crusty bread for dipping.
Notes
- For perfectly poached eggs, ensure the water is just simmering gently to avoid breaking the whites.
- Poached eggs can be cooked a day in advance and gently reheated in warm water before serving.
- Aleppo pepper can be substituted with smoked paprika or mild chili flakes if unavailable.
- Use good-quality Greek yogurt for the creamiest texture and best flavor.
- This dish is traditionally served warm, so assemble right before eating.
Keywords: Çılbır, Turkish eggs, poached eggs, yogurt sauce, Aleppo pepper, breakfast recipe, Mediterranean cuisine, easy breakfast
