Description
Çılbır is a classic Turkish dish featuring perfectly poached eggs served atop creamy, tangy herbed Greek yogurt and finished with a fragrant, buttery Aleppo pepper sauce. This elegant yet simple recipe combines silky yogurt, fresh herbs, and savory eggs to create a flavorful breakfast or light meal, traditionally enjoyed with crusty bread to soak up every bite.
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
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 of fresh lemon juice, 1 grated garlic clove, 1 tablespoon finely chopped dill, and ½ teaspoon kosher salt. Whisk these ingredients together until smooth and well combined. Set the mixture aside to allow the flavors to meld.
- Poach the eggs: Fill a medium saucepan with at least 3 inches of water and add 1 tablespoon of distilled white vinegar. Place the pan over medium heat and bring the water to a gentle simmer—avoid boiling. Crack each egg into a small ramekin or bowl for easier transfer. When the water is just below simmering, gently slide one or two eggs at a time into the water. Poach the eggs for about 3 minutes, or until the whites are completely set but the yolks remain runny. Cook in batches if needed to ensure even results.
- Drain the eggs: Using a slotted spoon, carefully lift the poached eggs from the water and place them on a plate lined with paper or kitchen towels to absorb excess moisture. Repeat for all eggs. Poached eggs can be made ahead of time and reheated gently when ready to serve.
- Make the butter sauce: In a small pan over medium heat, melt 3 tablespoons of unsalted butter. Add 1 teaspoon of Aleppo pepper and cook for about 1 minute, stirring often, until the butter is fragrant and the spices release their aroma. Be careful not to burn the butter.
- Assemble and serve: Divide the herbed yogurt evenly among shallow bowls. Gently 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, sprinkle with flaky sea salt and freshly ground black pepper to taste. Serve immediately with pita or crusty bread for dipping and enjoying the rich sauce.
Notes
- Poached eggs can be prepared up to a day in advance and gently reheated in simmering water before serving.
- Use fresh herbs like dill and mint for authentic flavor; dried can be substituted but the taste will differ.
- Aleppo pepper adds a mild heat and fruity flavor; substitute with crushed red pepper flakes if unavailable.
- Adjust the lemon juice and garlic quantity in the yogurt to balance tanginess and pungency to your preference.
- Serve immediately for best texture and flavor; the runny yolk combines beautifully with the creamy yogurt and butter sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Turkish
Keywords: Çılbır, Turkish eggs, poached eggs, herbed yogurt, Aleppo pepper, breakfast, Middle Eastern cuisine
