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Çılbır: Turkish Eggs with Creamy Yogurt & Butter Sauce

Turkish Egg Recipe (Çılbır)

This authentic Turkish Egg Recipe, known as Çılbır, is a luxurious yet simple dish featuring silky poached eggs over a cool, tangy base of garlic-infused Greek yogurt. It's topped with a drizzle of warm, fragrant butter spiced with Aleppo pepper, creating a beautiful harmony of textures and temperatures. This meal is an experience that feels both ancient and incredibly fresh, perfect for a slow weekend morning or an elegant brunch.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Calories: 394
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • For the Herbed Yogurt:
  • 1 cup (240g) whole milk Greek yogurt
  • 1 Tbsp (15ml) extra virgin olive oil
  • 1 Tbsp fresh lemon juice (from about ½ a small lemon)
  • 1 clove garlic, peeled and finely grated or minced
  • 1 Tbsp fresh dill, finely chopped (plus extra for garnish)
  • 2 tsp fresh mint, finely chopped
  • ½ tsp kosher salt
  • For the Poached Eggs:
  • 4 large eggs (2 per serving)
  • 1 Tbsp distilled white vinegar
  • For the Spiced Butter:
  • 3 Tbsp (42g) unsalted butter
  • 1 tsp Aleppo pepper
  • For Serving:
  • Warm pita or crusty bread
  • Flaky sea salt
  • Freshly ground black pepper

Equipment

  • medium mixing bowl
  • whisk
  • saucepan
  • Small bowls or ramekins
  • slotted spoon
  • Small skillet

Method
 

Instructions
  1. Prepare the Herbed Yogurt: In a medium mixing bowl, combine the Greek yogurt, olive oil, fresh lemon juice, grated garlic, chopped dill, mint, and kosher salt. Whisk everything together until it's smooth and creamy. Set it aside. For the best experience, you can let the yogurt sit out for a few minutes to take the chill off.
  2. Poach the Eggs: Fill a saucepan with at least 3 inches of water and add the white vinegar. The vinegar helps the egg whites set faster. Bring the water to a gentle simmer over medium heat. You want to see small bubbles, but it should not be at a rolling boil. Crack each egg into a separate small bowl or ramekin—this makes it easier to slide them into the water gently.
  3. Cook and Drain the Eggs: Carefully lower the rim of a ramekin into the water and let one egg slide in. Repeat with a second egg. Cook for about 3 minutes, or until the whites are firm but the yolk is still soft and runny. Using a slotted spoon, carefully lift the poached eggs out of the water and place them on a plate lined with a paper towel to drain any excess water. Repeat with the remaining two eggs.
  4. Make the Spiced Butter Sauce: While the last eggs are poaching, place the butter and Aleppo pepper in a small skillet over medium heat. Let the butter melt and sizzle, stirring occasionally. It will become fragrant and infused with the pepper's flavor in about a minute. Be careful not to let it brown or burn.
  5. Assemble and Serve: Divide the herbed yogurt between two shallow bowls, spreading it to create a nice base. Place two poached eggs on top of the yogurt in each bowl. Spoon the warm, spiced butter sauce over the eggs and yogurt. Garnish with a little extra fresh dill, a sprinkle of flaky sea salt, and some freshly ground black pepper. Serve immediately with warm, crusty bread for dipping.

Notes

For the best results, use full-fat, whole milk Greek yogurt and let it sit at room temperature for 15-20 minutes. Use very fresh eggs for poaching, as their whites hold together better. The herbed yogurt can be made a day or two in advance. For the spiced butter, melt it over gentle heat to avoid burning. If you cannot find Aleppo pepper, you can substitute it with a teaspoon of sweet paprika mixed with a pinch of cayenne pepper.