Çılbır: Turkish Eggs with Creamy Yogurt & Butter Sauce Recipe

Introduction

Çılbır is a classic Turkish breakfast dish featuring poached eggs served over creamy, herbed yogurt and drizzled with a warm, spiced butter sauce. This simple yet flavorful recipe is perfect for a comforting start to your day.

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 Greek yogurt, olive oil, lemon juice, grated garlic, chopped dill, chopped mint, and kosher salt in a large 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 white vinegar. Heat to a gentle simmer, then carefully drop each egg into the water one at a time. Poach for 3 minutes until whites are set and yolks remain runny. Poach two eggs at a time for even cooking.
3. Step 3: 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.
4. Step 4: Prepare the butter sauce by melting butter in a pan over medium heat. Add Aleppo pepper and cook for about 1 minute until fragrant, stirring often.
5. Step 5: To serve, divide the herbed yogurt between shallow bowls, top each with two poached eggs, and spoon the warm butter sauce over the top. Garnish with extra dill or mint, sprinkle 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 the authentic bright flavor, but feel free to substitute with parsley or chives if needed.
• If Aleppo pepper is unavailable, substitute with smoked paprika or a mild chili powder for a similar warmth and color.
• Poach eggs in small batches to maintain the gentle simmer and avoid overcrowding.
• For extra richness, stir a spoonful of Greek yogurt into the butter sauce before drizzling.

Storage

Poached eggs can be prepared up to a day in advance and kept in cold water in the refrigerator. Reheat gently in warm water before serving. The herbed yogurt can be stored covered in the fridge for 2-3 days. Assemble just before serving for best texture and flavor.

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 complements the dish. If using regular yogurt, strain it through a cheesecloth for a few hours to thicken before using.

What if I don’t have Aleppo pepper?

Aleppo pepper adds a mild, fruity heat and vibrant color, but you can substitute with mild chili flakes, smoked paprika, or a pinch of cayenne pepper to suit your taste.

Çılbır: Turkish Eggs with Creamy Yogurt & Butter Sauce Recipe

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Çılbır is a traditional Turkish breakfast dish featuring silky poached eggs served atop creamy, herb-infused Greek yogurt and drizzled with a fragrant butter sauce spiced with Aleppo pepper. This simple yet flavorful recipe combines the tanginess of yogurt with perfectly poached eggs and the warmth of melted butter for a comforting start to your day.

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

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, combine 1 cup of Greek yogurt, 1 tablespoon of extra virgin olive oil, 1 tablespoon fresh lemon juice, the grated garlic clove, 1 tablespoon chopped dill, 2 teaspoons finely chopped mint, and ½ teaspoon kosher salt. Whisk the ingredients thoroughly until well blended and set aside.
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, avoiding a vigorous boil. Crack each egg into a small ramekin or bowl. Carefully slide one or two eggs at a time into the water and poach for approximately 3 minutes, until the whites are fully set but the yolks remain runny.
3. Drain the eggs: Using a slotted spoon, carefully lift each poached egg from the water and place on a plate lined with paper towels or a kitchen towel to absorb any excess moisture. Repeat with the remaining eggs. The poached eggs can be prepared up to a day in advance if needed.
4. Make the butter sauce: In a small pan over medium heat, melt 3 tablespoons of unsalted butter. Add 1 teaspoon of Aleppo pepper and stir frequently until the butter is fragrant and the spice is well incorporated, roughly 1 minute.
5. Assemble and serve: Divide the herbed yogurt evenly between shallow serving bowls. Top each portion with two poached eggs. Drizzle the warm Aleppo pepper butter sauce over the eggs. Garnish with extra fresh dill or mint, sprinkle with flaky sea salt and freshly ground black pepper, and serve immediately with pita or crusty bread on the side.

Notes

• For perfectly runny yolks, monitor the poaching time closely—about 3 minutes usually yields ideal results.
• If poaching eggs in advance, store them in a bowl of cold water in the refrigerator and gently reheat in simmering water before serving.
• Aleppo pepper adds a mild heat and fruity flavor; it can be substituted with mild chili flakes if unavailable.
• Using high-quality Greek yogurt and fresh herbs significantly enhances the flavor.
• Make sure the water simmers gently during poaching to keep the eggs intact and tender.

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