Name: Çılbır: Turkish Eggs with Creamy Yogurt & Spiced Butter Sauce Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Turkish
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; 3 Tbsp (42g) unsalted butter; 1 tsp Aleppo pepper; Flaky sea salt; Freshly ground black pepper; Pita or crusty bread, for serving

Jump to Recipe· 4.3 from 25 reviews

If you have never tasted Çılbır, you are in for a delightful surprise with this Çılbır: Turkish Eggs with Creamy Yogurt & Spiced Butter Sauce Recipe. This classic Turkish breakfast is a harmonious blend of luscious poached eggs served over tangy, herb-infused Greek yogurt, all drizzled with a warm, fragrant spiced butter sauce that simply melts in your mouth. Each bite combines silky textures and fresh, vibrant flavors that feel both comforting and elegant, making it a truly unforgettable dish that’s easier to make than you might expect.

Ingredients You’ll Need

The image shows six small bowls and one garlic clove arranged on a white marbled surface. At the top right, a gray bowl with smooth, creamy white yogurt fills the space, swirling gently. Below it to the right is a small clear bowl filled with bright green fresh herbs, including mint and dill. Below that is a clear bowl with thick, pale butter chunks. At the top left is another clear bowl holding two brown eggs showing smooth shells. Below it, a small white bowl contains a light yellow liquid, likely oil or vinegar. In the center bottom is a small white dish with two piles of bright spice powders in red and chili red shade. Between the yogurt and herbs at the center lies a small single garlic clove with its root attached. The items have a neat and clean appearance. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are beautifully simple yet essential, each bringing a unique layer of flavor, texture, and aroma that makes this dish pop. From creamy yogurt to fragrant fresh herbs, every component works together to create that uniquely Turkish experience.

1 cup whole milk Greek yogurt: The creamy base that adds tang and balances the richness of the eggs and butter.

1 Tbsp extra virgin olive oil: Infuses subtle fruitiness and smoothness into the yogurt sauce.
1 Tbsp fresh lemon juice: Brightens the yogurt with its zesty acidity.
1 clove garlic: Adds a gentle piquancy when grated into the yogurt mix.

1 Tbsp fresh dill: Offers a fragrant herbal note that’s characteristic of Turkish cuisine.
2 tsp fresh mint: Provides refreshing green hints complementing the dill.
½ tsp kosher salt: Essential for seasoning and enhancing all the flavors.

4 large eggs: The star of the dish, gently poached to perfection for that runny yolk goodness.
1 Tbsp distilled white vinegar: Helps the eggs hold their shape during poaching.
Pita or crusty bread: Perfect for scooping up every bit of savory, creamy sauce.

Flaky sea salt: Adds crunch and a burst of saltiness on top.
Freshly ground black pepper: For mild heat and depth.
3 Tbsp unsalted butter: The rich base for the spiced sauce that ties it all together.
1 tsp Aleppo pepper: Offers warm, fruity heat that’s not overpowering but absolutely addictive.

How to Make Çılbır: Turkish Eggs with Creamy Yogurt & Spiced Butter Sauce Recipe

A white speckled bowl holds a dish with three main layers: the base is a creamy white yogurt sauce, topped with two poached eggs with soft, textured white surfaces and bright yellow runny yolk spilling out on one side; over the eggs, there is a drizzle of bright orange-red oil sauce with scattered black charred specks and finely chopped green herbs. On the right side of the bowl, two toasted brown bread slices rest, showing a crispy texture. A silver spoon dips into the yolk on the left side of the bowl. The bowl is on a white marbled surface, near two pieces of crusty bread and a light brown cloth. photo taken with an iphone --ar 4:5 --v 7

Step 1: Make the herbed yogurt

Start by combining the Greek yogurt, olive oil, lemon juice, grated garlic, chopped dill, and kosher salt in a large bowl. Using a whisk, blend these ingredients until silky smooth. This mixture forms the creamy, tangy base of your dish, packed with fresh herb flavors that are a hallmark of Çılbır. Set this aside so the flavors get to know each other while you prep the eggs.

Step 2: Poach the eggs just right

Fill a medium saucepan with water to a depth of at least 3 inches, adding the white vinegar to help the egg whites coagulate beautifully. Gently bring to a simmer — avoid boiling to keep the eggs tender. Crack each egg into a separate little bowl or ramekin. Carefully slide two eggs at a time into the water and poach them for about 3 minutes, until the whites are set but the yolks remain beautifully runny. This gentle cooking creates the delicate texture Çılbır is famous for.

Step 3: Drain and rest the eggs

Using a slotted spoon, lift the eggs out and place them on a paper towel-lined plate to absorb excess water. This step ensures your eggs won’t water down the creamy yogurt base and keeps each bite perfectly textured. If you’re preparing ahead, poach them and refrigerate for another day without compromising quality.

Step 4: Prepare the spiced butter sauce

In a small pan over medium heat, melt the butter and sprinkle in the Aleppo pepper. Stir frequently until it becomes fragrant—this usually takes about a minute. The butter melts into a warm, gently spicy sauce that adds richness and a beautiful color contrast, truly bringing this dish to life.

Step 5: Assemble and serve

Spoon the herbed yogurt evenly into two shallow bowls or plates. Place two poached eggs on top of each yogurt bed, then drizzle generously with the hot butter and Aleppo pepper sauce. Garnish with extra dill or mint and sprinkle the eggs with flaky sea salt and freshly ground black pepper. Serve immediately with pita or crusty bread to mop up every last delicious drop.

How to Serve Çılbır: Turkish Eggs with Creamy Yogurt & Spiced Butter Sauce Recipe

Garnishes

Fresh herbs are your best friends here. A scattering of chopped dill or mint adds that vibrant green pop and fragrant hint that lifts the dish visually and in flavor. Sprinkle flaky sea salt for a satisfying crunch that contrasts the creaminess. A pinch of freshly ground black pepper finishes it perfectly with a little heat.

Side Dishes

Pita bread or crusty sourdough are classic accompaniments, perfect for scooping up the creamy yogurt and buttery sauce. For a fuller breakfast, serve alongside roasted tomatoes, sautéed greens, or even olives to keep with the Mediterranean vibe. These sides balance the richness while complementing the fresh herbal notes.

Creative Ways to Present

Try layering the yogurt and eggs over a bed of sautéed spinach or wilted Swiss chard for some extra nutrients and subtle earthiness. For a brunch crowd, serve Çılbır family-style on a large platter with plenty of bread and allow everyone to garnish their own. Alternatively, add a drizzle of chili oil instead of Aleppo pepper butter for a fiery twist that wakes up the palate.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the poached eggs separately from the yogurt in airtight containers in the fridge. The yogurt mixture can be kept fresh for up to 3 days and will maintain its tangy, creamy texture.

Freezing

Because poached eggs tend to change texture when frozen, it’s best to freeze the herbed yogurt sauce if needed. Pour it into an airtight container and freeze for up to a month. Defrost overnight in the fridge and whisk gently before serving.

Reheating

Reheat the poached eggs gently by placing them in simmering water for about a minute to warm without overcooking. Warm the herbed yogurt slightly at room temperature and reheat the butter sauce on the stove just before assembly to refresh those vibrant flavors.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Greek yogurt’s thickness is key to this dish’s creamy texture and richness, but if you only have regular yogurt, try straining it through a fine mesh to remove excess whey for a thicker consistency.

Is Aleppo pepper spicy?

Aleppo pepper offers moderate heat with fruity, slightly sweet undertones, far milder than cayenne or chili flakes, so it adds warmth without overpowering the dish.

Can I make this recipe vegan?

While traditional Çılbır relies on eggs and butter, you can substitute poached tofu and use olive oil infused with smoked paprika instead of butter for a delicious vegan twist.

How do I know when the poached eggs are done?

The whites should be fully set and hold their shape, while the yolks remain soft and runny—about 3 minutes of gentle simmering is perfect for large eggs.

What is the best bread to serve with Çılbır?

Pita or crusty sourdough bread are ideal because they soak up the luscious sauce without falling apart. Choose a bread with a sturdy crumb but soft inside for the best dipping experience.

Final Thoughts

If you’re looking to brighten your breakfast table with something comforting yet exotic, this Çılbır: Turkish Eggs with Creamy Yogurt & Spiced Butter Sauce Recipe is an absolute gem. It brims with fresh flavors, creamy textures, and a touch of spice that will quickly make it a beloved go-to recipe. Trust me, once you try it, you’ll find yourself craving this delicious taste of Turkey again and again. So grab your ingredients, poach those eggs, and get ready to savor a truly special start to your day!