Çılbır: Turkish Eggs with Creamy Yogurt & Butter Sauce

Çılbır is a traditional Turkish breakfast dish that beautifully combines poached eggs with creamy yogurt and a fragrant butter sauce. This dish is not only visually stunning but also offers a delightful blend of flavors and textures. With the richness of yogurt, the warmth of the poached eggs, and the aromatic butter sauce, Çılbır is sure to become a favorite in your kitchen!

Why Make This Recipe

If you’re looking for a unique and delicious breakfast option, Çılbır is a fantastic choice. This dish is high in protein from the eggs and yogurt, making it a wholesome meal that will keep you full throughout the morning. Additionally, the blend of fresh herbs brings a refreshing twist, while the buttery sauce adds a luxurious touch. It’s an ideal way to impress guests during brunch or to simply treat yourself to something special.

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

Follow this step-by-step guide to prepare a classic Çılbır that you and your loved ones will enjoy.

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
• 1 Tbsp distilled white vinegar
• Pita or crusty bread
• Flaky sea salt
• Freshly ground black pepper
• 3 Tbsp (42g) unsalted butter
• 1 tsp Aleppo pepper

Directions

1. Make the herbed yogurt. In a large mixing bowl, combine Greek yogurt, olive oil, lemon juice, grated garlic, chopped dill, and kosher salt. Whisk well and set aside.
2. Poach the eggs. Fill a medium saucepan with at least 3 inches of water and add the white vinegar. Place over medium heat and bring to a gentle simmer. Crack each egg into a small ramekin. When the water is just below a simmer, carefully drop each egg into the water and poach for about 3 minutes, or until the whites are set but the yolks are still runny. Poach two eggs at a time for even cooking.
3. Drain the eggs. Use a slotted spoon to transfer the poached eggs to a paper towel-lined plate to absorb excess moisture. Repeat with the remaining eggs. (You can poach the eggs a day in advance if needed.)
4. Make the sauce. In a pan over medium heat, melt the butter and add the Aleppo pepper. Cook for about 1 minute until fragrant, stirring often.
5. Assemble and serve! Divide the herbed yogurt evenly between shallow bowls. Top each with two poached eggs and spoon the butter sauce over them. Garnish with extra dill or mint and sprinkle with flaky sea salt. Serve immediately with pita or crusty bread.

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

Serve Çılbır in shallow bowls, allowing everyone to admire the colors before digging in. Pair it with warm pita or crusty bread to scoop up the creamy yogurt and runny egg yolk. A light salad or some pickled vegetables on the side can add a fresh crunch to your meal.

How to Store Çılbır: Turkish Eggs with Creamy Yogurt & Butter Sauce

Leftover Çılbır can be stored in an airtight container in the refrigerator for up to 2 days. However, it’s best to consume it fresh, as the poached eggs may become overcooked when reheated.

Tips to Make Çılbır: Turkish Eggs with Creamy Yogurt & Butter Sauce

• Use fresh herbs: Fresh dill and mint make a big difference in flavor, so be sure to use them.
• Perfectly poached eggs: Keep the water at a gentle simmer for the best texture of the poached eggs.
• Adjust seasoning: Taste the herbed yogurt mixture and adjust the seasoning to your liking.

Variations

• Spice it up: Add a sprinkle of cayenne pepper or paprika for an extra kick.
• Different yogurts: Substitute the Greek yogurt with your favorite dairy or plant-based yogurt for a different twist.

FAQs

1. Can I make the yogurt mixture in advance?

Yes, the herbed yogurt can be made a day in advance and stored in the refrigerator.

2. What if I can’t find Aleppo pepper?

You can substitute Aleppo pepper with a mix of crushed red pepper flakes and paprika for a similar flavor profile.

3. How do I know when my eggs are perfectly poached?

The eggs should be cooked for about 3 minutes when the whites are firm, but the yolks remain runny. You can experiment slightly with cooking time to achieve your desired doneness.

In conclusion, Çılbır is a delightful dish that brings a taste of Turkish cuisine into your home. With its creamy yogurt base and delicately poached eggs, it’s a meal that balances flavor and nutrition beautifully. Enjoy making this culinary masterpiece and treat yourself and your family to a taste of Turkey!

Çılbır

A traditional Turkish breakfast dish featuring poached eggs on creamy yogurt with fragrant butter sauce, rich in flavors and textures.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Breakfast, Brunch

Cuisine: Turkish

Calories: 350

Ingredients Method Notes

Ingredients

  

For the herbed yogurt

• 1 cup whole milk Greek yogurt
• 1 Tbsp 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 the poached eggs

• 4 large eggs
• 1 Tbsp distilled white vinegar

For serving

• 1 piece Pita or crusty bread
• to taste Flaky sea salt
• to taste Freshly ground black pepper
• 3 Tbsp unsalted butter
• 1 tsp Aleppo pepper

Method

 

Make the herbed yogurt

1. In a large mixing bowl, combine Greek yogurt, olive oil, lemon juice, grated garlic, chopped dill, and kosher salt. Whisk well and set aside.

Poach the eggs

1. Fill a medium saucepan with at least 3 inches of water and add the white vinegar. Place over medium heat and bring to a gentle simmer.
2. Crack each egg into a small ramekin. When the water is just below a simmer, carefully drop each egg into the water and poach for about 3 minutes, or until the whites are set but the yolks are still runny. Poach two eggs at a time for even cooking.

Drain the eggs

1. Use a slotted spoon to transfer the poached eggs to a paper towel-lined plate to absorb excess moisture. Repeat with the remaining eggs.

Make the sauce

1. In a pan over medium heat, melt the butter and add the Aleppo pepper. Cook for about 1 minute until fragrant, stirring often.

Assemble and serve

1. Divide the herbed yogurt evenly between shallow bowls. Top each with two poached eggs and spoon the butter sauce over them.
2. Garnish with extra dill or mint and sprinkle with flaky sea salt. Serve immediately with pita or crusty bread.

Notes

Leftover Çılbır can be stored in an airtight container in the refrigerator for up to 2 days, but it's best consumed fresh. Use fresh herbs for the best flavor and keep water at a gentle simmer for poaching eggs.