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