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