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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
Cook Time 15 minutes
Total Time 30 minutes
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.