Creamy, tangy, and deeply comforting — Çılbır is a classic Turkish breakfast dish featuring perfectly poached eggs nestled on a bed of garlicky yogurt, drizzled with a fragrant, spiced butter sauce. It’s simple yet luxurious, ready in minutes, and guaranteed to impress with its silky texture and rich flavor.
Why You’ll Love This Recipe
- Elegant yet easy: Restaurant-worthy, ready in under 15 minutes.
- Unique flavor combination: Creamy yogurt, runny eggs, and smoky butter.
- Protein-packed: A satisfying low-carb breakfast or brunch.
- Perfect balance: Tangy, spicy, buttery, and cool all in one bite.
- Customizable: Adjust spice level and toppings to your taste.
- Authentic & traditional: A beloved Turkish comfort food made simple.
Ingredients Needed
For the Yogurt Base
- 1 cup plain Greek yogurt (full-fat preferred)
- 1 small garlic clove, minced or grated
- Pinch of salt
For the Poached Eggs
- 2 large eggs
- 1 tbsp white vinegar
- Water for poaching
For the Spiced Butter Sauce
- 2 tbsp unsalted butter
- 1 tsp olive oil (optional)
- ½ tsp paprika (sweet or smoked)
- ¼ tsp crushed red pepper flakes (or Aleppo pepper for authenticity)
- Pinch of salt
Optional Garnishes
- Fresh dill or parsley, chopped
- Drizzle of olive oil
- Crusty bread or pita for serving
Step-by-Step Instructions
- Prepare the yogurt:
In a bowl, combine Greek yogurt, minced garlic, and a pinch of salt. Mix well and spread onto a serving plate. Set aside at room temperature. - Poach the eggs:
Fill a saucepan with water and bring to a gentle simmer. Add vinegar. Crack each egg into a small bowl and gently slide it into the simmering water. Poach for 3–4 minutes until whites are set and yolks are still runny. Remove with a slotted spoon and drain on paper towels. - Make the spiced butter:
In a small skillet, melt butter over medium heat. Add olive oil, paprika, and red pepper flakes. Cook for 30 seconds until fragrant and lightly foamy. Remove from heat immediately to prevent burning. - Assemble:
Place poached eggs on top of the yogurt. Spoon the warm spiced butter sauce generously over the eggs. - Garnish & serve:
Sprinkle with fresh herbs, an extra drizzle of olive oil, and serve immediately with warm crusty bread or pita for dipping.
Tips for Success
- Don’t overheat the butter — spices can burn quickly.
- Use Aleppo pepper for authentic Turkish flavor — it’s milder and fruitier than red chili flakes.
- Pat poached eggs dry slightly before plating to avoid watery yogurt.
- Full-fat yogurt gives the creamiest, richest texture.
- Serve immediately while the butter is still warm.
Variations & Substitutions
- Greek-style: Add a sprinkle of feta and a drizzle of honey for a sweet-savory touch.
- Spicy version: Use extra chili flakes or a pinch of cayenne.
- Herb-forward: Mix chopped dill or mint into the yogurt base.
- Garlic-free: Skip the garlic for a milder version.
- Extra rich: Add a touch of lemon zest or a swirl of tahini to the yogurt.
Serving Suggestions
- Serve with toasted pita, simit (Turkish sesame bread), or sourdough.
- Add olives, tomatoes, and cucumbers for a Mediterranean breakfast platter.
- Enjoy as a light lunch with roasted vegetables on the side.
- Pair with Turkish tea or strong coffee for an authentic touch.
Storage & Reheating
- Yogurt base: Can be made ahead and stored up to 2 days in the fridge.
- Poached eggs: Best fresh, but can be reheated in hot water for 30 seconds.
- Spiced butter: Store separately and reheat gently before serving.
Frequently Asked Questions
Can I use regular yogurt instead of Greek?
Yes, but strain it through a cheesecloth for a thicker, creamier texture.
Is Çılbır spicy?
It’s mildly spiced — you can adjust the pepper to your liking.
Can I make this ahead of time?
The yogurt and butter can be made ahead, but poach the eggs right before serving.
What’s the best pepper to use?
Aleppo pepper gives a rich, smoky flavor without too much heat — perfect for authenticity.
Can I serve this cold?
It’s best served warm — the contrast between warm butter and cool yogurt is what makes it special.
Servings: 2 servings
Calories: 270kcal
Cost: $6
Equipment
- Saucepan
- skillet
- mixing bowl
- whisk or spoon
- Slotted spoon
- Serving plate
Ingredients
- 1 cup Greek yogurt (full-fat preferred)
- 1 small garlic clove, minced or grated
- 1 pinch salt
- 2 large eggs
- 1 tbsp white vinegar
- 2 tbsp unsalted butter
- 1 tsp olive oil (optional)
- 1/2 tsp paprika (sweet or smoked)
- 1/4 tsp crushed red pepper flakes or Aleppo pepper
- 1 pinch salt, to taste
- fresh dill or parsley, chopped (for garnish)
- crusty bread or pita, for serving
Instructions
- In a bowl, mix Greek yogurt, minced garlic, and a pinch of salt. Spread the mixture onto a serving plate and set aside at room temperature.
- Fill a saucepan with water and bring to a gentle simmer. Add vinegar. Crack each egg into a small bowl and gently slide into the simmering water. Poach for 3–4 minutes, until whites are set and yolks remain runny. Remove with a slotted spoon and drain on paper towels.
- In a small skillet, melt the butter over medium heat. Add olive oil (if using), paprika, and red pepper flakes. Stir for 30 seconds until fragrant. Remove from heat immediately.
- Place poached eggs over the yogurt base. Spoon the warm spiced butter over the eggs and yogurt.
- Garnish with fresh dill or parsley and serve immediately with warm bread or pita.
Notes
For authentic flavor, use Aleppo pepper and full-fat Greek yogurt. Make sure to keep the butter warm but not browned when adding spices to avoid bitterness.
Nutrition
Calories: 270kcal | Carbohydrates: 7g | Protein: 16g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 320mg | Sodium: 420mg | Sugar: 4g
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