Çılbır: Turkish Eggs with Creamy Yogurt & Butter Sauce Recipe

Introduction

Çılbır is a classic Turkish dish featuring poached eggs served over creamy, herbed yogurt and topped with a fragrant butter and Aleppo pepper sauce. This simple yet flavorful recipe is perfect for a comforting breakfast or brunch.

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 the Greek yogurt, olive oil, lemon juice, grated garlic, chopped dill, and kosher salt in a large mixing bowl. Whisk well and 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 the water is just below a gentle simmer—avoid boiling.
3. Step 3: Crack each egg into a small ramekin or bowl. Carefully slide one egg at a time into the simmering water. Poach eggs for about 3 minutes until the whites are set but yolks remain runny. It’s best to do two eggs at a time for even cooking.
4. Step 4: 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.
5. Step 5: In a small pan, melt the butter over medium heat. Add Aleppo pepper and cook until fragrant, about 1 minute, stirring frequently.
6. Step 6: To serve, divide the herbed yogurt into shallow bowls. Top each with two poached eggs, spoon over the spicy butter sauce, and garnish with extra dill or mint. Sprinkle flaky sea salt and freshly ground black pepper on top.
7. Step 7: Serve immediately with pita or crusty bread on the side for dipping.

Tips & Variations

• Use full-fat Greek yogurt for the creamiest texture and richest flavor.
• For a spicier kick, increase the amount of Aleppo pepper or add a pinch of chili flakes.
• Poached eggs can be prepared a day in advance and gently reheated in warm water just before serving.
• Swap fresh dill with fresh parsley or chives if preferred.

Storage

Store any leftover yogurt sauce and poached eggs separately in airtight containers in the refrigerator for up to one day. Reheat eggs gently by placing them in warm water for a minute or two to avoid overcooking. The herbed yogurt sauce can be enjoyed cold or brought to room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Çılbır vegan?

This traditional recipe relies on Greek yogurt, eggs, and butter, but you can try using plant-based yogurt, vegan butter, and tofu or chickpea scramble as an alternative. The flavor will differ but the concept can be adapted.

What is Aleppo pepper and can I substitute it?

Aleppo pepper is a mild, fruity chili powder common in Middle Eastern cooking. If unavailable, substitute with crushed red pepper flakes or paprika mixed with a pinch of cayenne for a similar heat and color.

Çılbır: Turkish Eggs with Creamy Yogurt & Butter Sauce Recipe

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4.7 from 145 reviews

Çılbır is a traditional Turkish dish featuring perfectly poached eggs served over a bed of creamy, herbed Greek yogurt and topped with a fragrant, spiced butter sauce. This simple yet flavorful breakfast or brunch recipe combines tangy yogurt mixed with fresh herbs and garlic, runny poached eggs, and a luscious Aleppo pepper butter drizzle. Served with warm pita or crusty bread, Çılbır offers a delicious balance of creamy, savory, and mildly spicy notes.

• Author: Viktoria
• 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

Instructions

1. Make the herbed yogurt: In a large mixing bowl, combine 1 cup of Greek yogurt, 1 Tbsp olive oil, 1 Tbsp fresh lemon juice, one grated or minced garlic clove, 1 Tbsp chopped fresh dill, 2 tsp chopped fresh mint, and ½ tsp kosher salt. Whisk the mixture thoroughly until smooth and well combined. Set aside to allow the flavors to meld.
2. Poach the eggs: Fill a medium saucepan with at least 3 inches of water and add 1 Tbsp distilled white vinegar. Heat the water over medium heat until it reaches a gentle simmer—small bubbles should appear, but the water must not boil. Crack each egg into a small ramekin or bowl to ensure easier transfer. Carefully slide one or two eggs into the simmering water at a time. Poach for 3 minutes, or until the egg whites are fully set but the yolks remain runny.
3. Drain the eggs: Using a slotted spoon, gently remove the poached eggs from the water and place them on a plate lined with paper towels or a clean kitchen towel to absorb excess moisture. Repeat with remaining eggs. Poached eggs can be prepared a day in advance and kept refrigerated if needed.
4. Make the butter sauce: In a small pan over medium heat, melt 3 Tbsp unsalted butter. Once melted, add 1 tsp Aleppo pepper and stir the mixture. Cook for about 1 minute until the butter is fragrant and infused with the pepper’s flavor, stirring often to prevent burning.
5. Assemble and serve: Evenly divide the herbed yogurt between shallow serving bowls or plates. Place two poached eggs on top of the yogurt layers. Spoon the warm Aleppo pepper butter sauce over the eggs. Garnish with additional fresh dill or mint leaves, then sprinkle each poached egg with flaky sea salt and freshly ground black pepper. Serve immediately with warm pita or crusty bread on the side.

Notes

• For perfectly runny yolks, poach eggs at a gentle simmer rather than a rolling boil.
• Aleppo pepper adds mild heat and fruitiness; if unavailable, mild chili flakes or paprika can be substituted, but flavor will differ.
• This dish can be prepared ahead by poaching eggs in advance and warming the butter sauce right before serving.
• Use whole milk Greek yogurt for creaminess; low-fat alternatives may affect texture.
• Serve with warm pita or crusty artisanal bread to soak up the rich yogurt and sauces.

Keywords: Çılbır, Turkish eggs, poached eggs, yogurt sauce, Aleppo pepper butter, Turkish breakfast, creamy yogurt, herbed yogurt, poached eggs recipe