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

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4.3 from 25 reviews

Çılbır is a traditional Turkish dish featuring perfectly poached eggs served over a creamy, herbed Greek yogurt with a fragrant butter sauce spiced with Aleppo pepper. This light and flavorful dish comes together in just 20 minutes and is perfect for a unique breakfast or brunch option, accompanied by crusty bread or pita for dipping.

  • Total Time: 20 minutes
  • Yield: 2 servings

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

Butter 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

  1. Make the herbed yogurt: In a large mixing bowl, combine the Greek yogurt, extra virgin olive oil, fresh lemon juice, grated garlic, chopped dill, chopped mint, and kosher salt. Whisk everything together until it’s smooth and well blended. Set this mixture aside to let the flavors marry.
  2. Poach the eggs: Fill a medium saucepan with at least 3 inches of water and add the distilled white vinegar. Heat the water over medium heat until it reaches a gentle simmer, just below boiling. Crack each egg into a small ramekin or bowl. Carefully slide one egg at a time into the simmering water and poach for about 3 minutes, or until the egg whites are fully cooked but the yolks remain runny. Poach two eggs at a time for even cooking. The eggs will stay perfect if kept warm while you finish.
  3. Drain the eggs: Use a slotted spoon to gently lift the poached eggs out of the water and transfer them onto a plate lined with paper towels or kitchen towels to absorb excess moisture. Repeat the process with the remaining eggs. Eggs can be poached in advance if needed, and gently reheated later.
  4. Make the butter sauce: In a small pan over medium heat, melt the unsalted butter and add the Aleppo pepper. Stir and cook for about 1 minute until the butter is fragrant and slightly browned, taking care not to burn it.
  5. Assemble and serve: Divide the herbed yogurt evenly between shallow bowls. Place two poached eggs on top of the yogurt in each bowl. Spoon the spiced butter sauce over the eggs and yogurt. Garnish with additional fresh dill or mint, then season each egg with flaky sea salt and freshly ground black pepper. Serve immediately with warm pita or crusty bread for dipping.

Notes

  • To ensure perfectly runny yolks, poach eggs at a gentle simmer rather than boiling vigorously.
  • Aleppo pepper provides mild heat and a flavorful punch—if unavailable, substitute with mild chili flakes or smoked paprika.
  • You can poach eggs up to a day in advance and reheat them gently in warm water before serving.
  • Use whole milk Greek yogurt for the creamiest texture; low-fat yogurts will alter the richness of the dish.
  • Fresh herbs are key for optimum flavor, but dried can be used in a pinch (reduce quantities accordingly).
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Breakfast
  • Method: Poaching
  • Cuisine: Turkish

Find it online: https://allyumcooks.com/clbr-turkish-eggs-with-creamy-yogurt-and-spiced-butter-sauce-recipe/