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