Description
Çılbır is a classic Turkish dish featuring delicately poached eggs served over a bed of creamy, herbed Greek yogurt and topped with a fragrant butter and Aleppo pepper sauce. This simple yet flavorful breakfast or brunch recipe combines silky textures and vibrant herbs, finished with a touch of lemon and garlic for a refreshing savory taste.
Ingredients
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
Sauce & Garnish
- 3 Tbsp (42g) unsalted butter
- 1 tsp Aleppo pepper
- Flaky sea salt
- Freshly ground black pepper
- Pita or crusty bread, for serving
Instructions
- Make the herbed yogurt: In a large mixing bowl, combine 1 cup of Greek yogurt, 1 tablespoon of olive oil, 1 tablespoon of fresh lemon juice, grated garlic clove, chopped dill, chopped mint, and ½ teaspoon kosher salt. Whisk thoroughly until all ingredients are fully incorporated and the mixture is creamy. Set aside to allow 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. Heat the water over medium until it reaches a gentle simmer—avoid boiling to maintain tender egg whites. Crack each egg into a small ramekin or bowl. Gently slide each egg into the simmering water carefully, poaching two eggs at a time for even cooking. Cook for 3 minutes until whites are set but yolks remain runny.
- Drain the eggs: Using a slotted spoon, carefully lift the poached eggs out of the water, allowing excess water to drain off. Place the eggs on a plate lined with paper towels or a kitchen towel to absorb any remaining moisture. Repeat for any remaining eggs. Note that eggs can be poached a day in advance and gently reheated.
- Make the butter sauce: In a small pan, melt 3 tablespoons of unsalted butter over medium heat. Add 1 teaspoon of Aleppo pepper to the butter and cook for about 1 minute, stirring frequently, until the butter is fragrant and slightly nutty but not browned.
- Assemble and serve: Divide the herbed yogurt evenly between shallow serving bowls. Place two poached eggs over the yogurt in each bowl. Spoon the warm Aleppo pepper butter sauce generously over the eggs. Garnish with additional fresh dill or mint, sprinkle flaky sea salt and freshly ground black pepper on top. Serve immediately alongside warm pita or crusty bread to soak up the sauce and yogurt.
Notes
- Use fresh eggs for best poaching results as they hold their shape better.
- Do not let the water boil while poaching to avoid tough egg whites.
- Poached eggs can be made a day ahead and gently reheated in hot water.
- Aleppo pepper adds a mild heat and fruity flavor; substitute with smoked paprika or mild chili flakes if unavailable.
- Serve with crusty bread or pita for dipping to enjoy the creamy sauce and runny yolks.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Poaching
- Cuisine: Turkish
