Çılbır: Turkish Eggs with Creamy Herbed Yogurt and Spicy Butter Sauce Recipe
Çılbır is a traditional Turkish dish featuring delicately poached eggs served atop creamy herbed Greek yogurt and finished with a fragrant butter and Aleppo pepper sauce. This simple yet elegant recipe combines silky textures and bright, fresh flavors, perfect for a flavorful breakfast or light meal.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Turkish
- Diet: Vegetarian
Ingredients
Scale
For the 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
For the Poached Eggs
- 4 large eggs (recommended 2 per person)
- 1 Tbsp distilled white vinegar
For the Sauce
- 3 Tbsp (42g) unsalted butter
- 1 tsp Aleppo pepper
For Serving
- Pita or crusty bread
- Flaky sea salt
- Freshly ground black pepper
Instructions
- Prepare the herbed yogurt: In a large mixing bowl, combine the Greek yogurt, olive oil, fresh lemon juice, grated garlic, chopped dill, chopped mint, and kosher salt. Whisk thoroughly until smooth and well blended, then set aside to let the flavors meld.
- Poach the eggs: Fill a medium saucepan with at least 3 inches of water and add the distilled white vinegar. Heat the water over medium until it reaches a gentle simmer, just below boiling. Crack each egg into a small ramekin or bowl, then carefully slide the eggs one at a time into the simmering water. Poach for about 3 minutes, or until the egg whites are fully set but yolks remain runny. It’s best to poach two eggs at a time to ensure even cooking.
- Drain the eggs: Using a slotted spoon, carefully lift the poached eggs out of the water and place them on a plate lined with paper or kitchen towels to absorb any excess moisture. Repeat with remaining eggs. Poached eggs can be made up to a day ahead and kept refrigerated.
- Make the butter sauce: In a small pan over medium heat, melt the unsalted butter with Aleppo pepper. Stir frequently and cook for about 1 minute, until the butter is fragrant and slightly toasted, taking care not to burn it.
- Assemble the dish: Divide the herbed yogurt evenly between shallow bowls or plates. Top each serving with two poached eggs. Drizzle the warm butter and Aleppo pepper sauce over the eggs. Garnish with extra fresh dill or mint, sprinkle flaky sea salt over the eggs, and season with freshly ground black pepper to taste.
- Serve: Serve immediately alongside warm pita bread or crusty bread for dipping and enjoying every vibrant bite.
Notes
- Poached eggs can be prepared a day ahead and gently reheated by briefly immersing them in warm water.
- Aleppo pepper adds a mild heat and fruity flavor, but you can substitute with crushed red pepper flakes if unavailable.
- Use fresh, high-quality eggs for the best texture and flavor in poaching.
- Serve immediately after assembly to enjoy the contrast of warm sauce and cool yogurt.
- This recipe serves two people comfortably, ideal for brunch or a light meal.
Keywords: Çılbır, Turkish eggs, poached eggs, herbed yogurt, Aleppo pepper, butter sauce, Mediterranean breakfast, Turkish cuisine
