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

Introduction

Çılbır is a traditional Turkish dish featuring perfectly poached eggs served over creamy, herbed yogurt and topped with a warm, spiced butter sauce. This simple yet luxurious breakfast or brunch treat highlights bright flavors and comforting textures that come together effortlessly.

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

Instructions

1. Step 1: Make the herbed yogurt by combining Greek yogurt, olive oil, lemon juice, grated garlic, chopped dill, and kosher salt in a large mixing bowl. Whisk well until smooth, then set aside.
2. Step 2: Fill a medium saucepan with at least 3 inches of water and add the white vinegar. Heat over medium until just below a gentle simmer—you want small bubbles but not a boil.
3. Step 3: Crack each egg into a small bowl or ramekin. Carefully lower one egg at a time into the water. Poach the eggs for 3 minutes, until the whites are set but yolks remain runny. It’s best to poach two eggs at a time for even cooking.
4. Step 4: Use a slotted spoon to remove the eggs and place them on a paper towel-lined plate to drain excess water. Repeat with the remaining eggs.
5. Step 5: In a small pan over medium heat, melt the butter and add Aleppo pepper. Cook for about 1 minute until fragrant, stirring often to prevent burning.
6. Step 6: To serve, divide the herbed yogurt between shallow bowls. Gently place two poached eggs on top of each, then drizzle with the warm butter and Aleppo pepper sauce.
7. Step 7: Garnish with additional dill or mint, season with flaky sea salt and freshly ground black pepper, and serve immediately with pita or crusty bread.

Tips & Variations

• Use fresh, high-quality eggs for the best texture and flavor when poaching.
• For a dairy-free version, substitute the Greek yogurt with a thick coconut or cashew-based yogurt.
• If Aleppo pepper isn’t available, a pinch of mild chili flakes or smoked paprika can add a similar warmth.
• Poached eggs can be cooked up to a day in advance and gently reheated in warm water before serving.

Storage

Store any leftover yogurt mixture in an airtight container 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. The butter sauce is best made fresh but can be kept in the fridge for a day and warmed gently before serving. Assemble just before eating for best results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I poach the eggs ahead of time?

Yes, you can poach the eggs a day in advance. After poaching, drain them well and store in an airtight container in the fridge. To reheat, gently warm them in hot (not boiling) water for a minute or two before serving.

What can I use instead of Aleppo pepper?

If you don’t have Aleppo pepper, mild chili flakes or smoked paprika are good alternatives. They provide warmth and a bit of color without overwhelming the other flavors.

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

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4.6 from 143 reviews

Çılbır is a classic Turkish breakfast dish featuring perfectly poached eggs served atop creamy herbed Greek yogurt and finished with a fragrant, spicy butter sauce. This elegant yet simple recipe combines tangy yogurt, fresh herbs, and the warmth of Aleppo pepper-infused butter, creating a luscious, savory dish that pairs beautifully with warm pita or crusty bread.

• Author: Lena
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 2 servings 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: Turkish

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
• Additional fresh dill or mint for garnish

Instructions

1. Make the herbed yogurt: In a large mixing bowl, whisk together 1 cup of Greek yogurt, 1 tablespoon olive oil, 1 tablespoon fresh lemon juice, the grated clove of garlic, 1 tablespoon chopped dill, 2 teaspoons chopped mint, and ½ teaspoon kosher salt until well combined. Set aside to let the flavors meld.
2. Poach the eggs: Fill a medium saucepan with at least 3 inches of water and add 1 tablespoon distilled white vinegar. Heat over medium until the water reaches a gentle simmer—avoid boiling. Crack each egg individually into a small ramekin or bowl. Carefully slide two eggs at a time into the simmering water. Poach for about 3 minutes, or until the whites are fully set but the yolks remain runny. The eggs can rest briefly without overcooking.
3. Drain the eggs: Using a slotted spoon, gently remove each poached egg from the water and place them on a plate lined with paper towels to absorb excess moisture. Repeat until all eggs are cooked. Eggs can be poached up to a day in advance if needed.
4. Prepare the butter sauce: In a small pan over medium heat, melt 3 tablespoons unsalted butter and add 1 teaspoon Aleppo pepper. Cook for about 1 minute, stirring frequently, until the butter is fragrant and slightly browned but not burnt.
5. Assemble and serve: Divide the herbed yogurt evenly into shallow bowls. Place two poached eggs on top of the yogurt in each bowl. Spoon 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 with warm pita or crusty bread on the side.

Notes

• Use fresh eggs for best poaching results and to help the whites hold their shape.
• The Aleppo pepper can be substituted with a mild chili powder or paprika if unavailable, though it will alter the flavor slightly.
• Poaching eggs in batches ensures even cooking and prevents overcrowding the pan.
• Make the herbed yogurt a few hours ahead to deepen the flavors.
• Leftover poached eggs can be refrigerated and gently reheated in warm water before serving.
• For a vegan version, substitute the eggs with silken tofu and vegan butter in the sauce.

Keywords: Çılbır, Turkish eggs, poached eggs, Greek yogurt, Aleppo pepper, butter sauce, Turkish breakfast, herbed yogurt, easy breakfast, savory eggs