Çılbır: Turkish Eggs with Creamy Yogurt & Butter Sauce

Çılbır is a traditional Turkish dish that combines creamy herbed yogurt, perfectly poached eggs, and a warm, spiced butter sauce. I find it to be one of the most comforting and satisfying meals, whether I serve it for breakfast, brunch, or even a light dinner with some crusty bread on the side.

Why You’ll Love This Recipe

I love this recipe because it brings together such unique flavors in a simple yet elegant way. The tangy yogurt with garlic and herbs balances beautifully with the richness of the eggs and the nutty, slightly smoky butter sauce. I also enjoy how quick it is to prepare, making it perfect when I want something special but don’t have much time.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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 Serving
4 large eggs, recommended 2 per person
1 Tbsp distilled white vinegar
Pita or crusty bread
Flaky sea salt
Freshly ground black pepper

For the Sauce
3 Tbsp (42g) unsalted butter
1 tsp Aleppo pepper

Directions

1. I start by preparing the yogurt base. I mix the Greek yogurt with olive oil, lemon juice, garlic, dill, mint, and salt until smooth, then spread it onto serving plates.
2. Next, I bring a pot of water to a gentle simmer, adding the vinegar. I crack the eggs into small bowls, then carefully slide them into the water to poach for about 3–4 minutes until the whites are set but the yolks are still runny.
3. While the eggs cook, I melt the butter in a small pan and stir in the Aleppo pepper, letting it sizzle gently to release its flavor.
4. I lift the poached eggs from the water with a slotted spoon and place them over the yogurt.
5. Finally, I drizzle the spiced butter over the eggs, sprinkle with flaky sea salt, black pepper, and a bit of extra dill, then serve with warm pita or crusty bread.

Servings and Timing

This recipe serves 2 people generously, with 2 eggs per person. It takes about 10 minutes of preparation and 10 minutes of cooking, so I can have it on the table in just 20 minutes.

Variations

Sometimes I like to switch up the herbs in the yogurt, using parsley or chives instead of dill and mint. I’ve also tried adding a pinch of smoked paprika or chili flakes to the butter sauce for extra heat. If I want more substance, I serve it with sautéed greens or roasted vegetables alongside.

Storage/Reheating

I find this dish is best enjoyed fresh, but I can make the herbed yogurt a day in advance and keep it in the fridge. Poached eggs don’t store well, so I always prepare them just before serving. The butter sauce can be reheated gently on the stove if I make it ahead.

FAQs

Can I use regular yogurt instead of Greek yogurt?

I prefer Greek yogurt because it’s thicker and creamier, but I can use regular yogurt if I strain it first to remove excess liquid.

How do I prevent the poached eggs from spreading in the water?

I make sure the water is gently simmering, not boiling, and I add vinegar to help the whites set quickly. Cracking the eggs into small bowls before sliding them in also helps.

What can I use instead of Aleppo pepper?

If I don’t have Aleppo pepper, I sometimes use paprika with a pinch of red pepper flakes. It won’t be exactly the same but still gives a nice flavor.

Can I make this dish without garlic?

Yes, I can leave out the garlic from the yogurt if I want a milder flavor.

What kind of bread works best with Çılbır?

I love it with pita, but crusty sourdough or a rustic loaf also works beautifully for scooping up the yogurt and eggs.

Can I make this dish spicy?

Yes, I just add extra chili flakes or hot paprika to the butter sauce for more heat.

Can I cook the eggs another way?

Traditionally they’re poached, but I’ve also made them soft-boiled and served them over the yogurt. It’s not classic, but still delicious.

Can I double the recipe?

Yes, I can easily double it, though I like to poach the eggs in batches so they cook evenly.

Can I prepare the yogurt base in advance?

Yes, I often make the yogurt mixture ahead of time and keep it in the fridge for up to 24 hours.

Is Çılbır suitable for breakfast and dinner?

Absolutely, I enjoy it both ways. It’s light enough for breakfast but hearty enough for a simple dinner with bread and a salad.

Conclusion

Çılbır is one of those dishes that feels both comforting and elegant at the same time. I love how the creamy yogurt, silky eggs, and warm spiced butter come together so quickly, making it perfect for any meal of the day. Every time I make it, I’m reminded how simple ingredients can create something truly special.

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