Çılbır: Turkish Eggs with Creamy Yogurt & Spicy Butter Sauce Recipe

Introduction

Çılbır is a classic Turkish dish that pairs delicate poached eggs with creamy herbed yogurt and a warm, spiced butter sauce. This simple yet flavorful recipe makes for a comforting breakfast or light meal that’s sure to impress.

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
• Freshly ground black pepper
• 3 Tbsp (42g) unsalted butter
• 1 tsp Aleppo pepper

Instructions

1. 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 mixing bowl. Whisk well and set aside.
2. Step 2: Poach the eggs by filling a medium saucepan with at least 3 inches of water and adding the white vinegar. Heat over medium until the water reaches a gentle simmer, not a boil.
3. Step 3: Crack each egg into a small ramekin or bowl. Gently slide one egg at a time into the simmering water. Poach for about 3 minutes until the whites are set and the yolk remains runny. Poach two eggs at a time for even cooking.
4. Step 4: Remove the poached eggs with a slotted spoon and place them on a paper towel-lined plate to drain excess water. Repeat with remaining eggs.
5. Step 5: Prepare the butter sauce by melting the butter in a pan over medium heat. Stir in the Aleppo pepper and cook until fragrant, about 1 minute.
6. Step 6: To assemble, divide the herbed yogurt evenly between shallow bowls. Top each serving with two poached eggs, then drizzle the spiced butter sauce on top. Garnish with extra dill or mint, and sprinkle with 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 bright, authentic flavors; substitute with parsley or chives if unavailable.
• Poach eggs a day ahead and refrigerate them; reheat gently in warm water before serving.
• Try adding a pinch of smoked paprika or chili flakes to the butter sauce for a different spice profile.
• If you don’t have Aleppo pepper, use a mild chili powder or paprika as a substitute.

Storage

Store leftover herbed yogurt and butter sauce separately in airtight containers in the refrigerator for up to 3 days. Poached eggs are best eaten fresh but can be refrigerated for up to 24 hours and gently reheated in warm water before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Greek yogurt is preferred for its thick, creamy texture which balances the runny eggs and butter sauce. If using regular yogurt, strain it through a fine sieve or cheesecloth for a few hours to thicken.

What can I serve with Çılbır besides pita or crusty bread?

Çılbır pairs well with toasted sourdough, bagels, or even polenta for a gluten-free option. Fresh greens or a simple salad also complement the dish nicely.

Çılbır: Turkish Eggs with Creamy Yogurt & Spicy Butter Sauce Recipe

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Çılbır is a traditional Turkish dish featuring perfectly poached eggs served over creamy, herbed Greek yogurt and topped with a fragrant, spicy butter sauce. This simple yet elegant recipe combines silky yogurt infused with garlic, dill, and lemon with runny poached eggs and a buttery Aleppo pepper drizzle, making it a delightful brunch or light meal option that is both comforting and flavorful.

• Author: Dylan
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 2 servings 1x
• Category: Breakfast, Brunch
• Method: Stovetop
• Cuisine: Turkish
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

1. Make the herbed yogurt. In a large mixing bowl, combine the Greek yogurt, olive oil, lemon juice, grated garlic, chopped dill, chopped mint, and kosher salt. Whisk these ingredients thoroughly until the mixture is smooth and well combined. Set aside to allow the flavors to meld.
2. Poach the eggs. Fill a medium saucepan with at least 3 inches of water and add the white vinegar. Bring the water to a gentle simmer over medium heat—avoid boiling to ensure delicate poached eggs. Crack each egg into a small ramekin or bowl. Carefully slide one or two eggs at a time into the simmering water. Poach each egg for about 3 minutes until the whites are fully set but the yolk remains runny. Use a slotted spoon to gently move them as needed to prevent sticking.
3. Drain the eggs. Once poached, carefully remove the eggs with a slotted spoon and place them onto a paper towel or kitchen towel-lined plate to absorb excess water. Repeat with remaining eggs. These can be poached up to a day in advance if necessary.
4. Make the butter sauce. In a small pan over medium heat, melt the unsalted butter. Add the Aleppo pepper and cook for about 1 minute, stirring frequently, until the sauce is fragrant and the butter is lightly browned but not burnt.
5. Assemble and serve. Spoon the herbed yogurt evenly into shallow serving bowls. Top each bowl with two poached eggs. Drizzle the warm Aleppo pepper butter sauce over the eggs. Garnish with additional fresh dill or mint, sprinkle with flaky sea salt, and freshly ground black pepper to taste. Serve immediately alongside warm pita or crusty bread for dipping.

Notes

• For perfectly poached eggs, ensure the water is at a gentle simmer, not boiling.
• You can poach eggs a day ahead and gently rewarm in hot water before serving.
• Aleppo pepper can be substituted with mild crushed red pepper flakes if unavailable.
• Use whole milk Greek yogurt for a rich and creamy texture; low-fat versions may not yield the same creaminess.
• Serve immediately to enjoy the warm butter sauce and runny yolks at their best.

Keywords: Çılbır, Turkish eggs, poached eggs, herbed yogurt, Aleppo pepper, Turkish breakfast, yogurt and eggs, simple brunch recipe