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Çılbır: Turkish Eggs with Creamy Yogurt & Butter Sauce Recipe

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4.1 from 13 reviews

Çılbır is a traditional Turkish dish featuring delicately poached eggs served atop a bed of creamy, herbed Greek yogurt and finished with a fragrant, spicy butter sauce. This simple yet elegant breakfast or brunch recipe combines silky textures and bright, fresh flavors for a rich and satisfying meal.

  • 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

Eggs and Poaching

  • 4 large eggs (recommended 2 per person)
  • 1 Tbsp distilled white vinegar

Sauce and Garnish

  • 3 Tbsp (42g) unsalted butter
  • 1 tsp Aleppo pepper
  • Flaky sea salt, for sprinkling
  • Freshly ground black pepper, to taste
  • Pita or crusty bread, for serving

Instructions

  1. Make the herbed yogurt: In a large mixing bowl, combine the Greek yogurt, olive oil, lemon juice, grated garlic, chopped dill, mint, and kosher salt. Whisk everything well until fully integrated and smooth. Set the yogurt mixture aside.
  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 for easy transfer. Carefully slide one or two eggs at a time into the simmering water. Poach them for about 3 minutes until the egg whites have set but the yolks remain soft and runny.
  3. Drain the eggs: Using a slotted spoon, carefully remove the poached eggs from the water. Place them on a plate lined with paper towels or a clean kitchen towel to absorb any excess moisture. Repeat this process with all eggs. Poached eggs can be prepared a day ahead if needed.
  4. Prepare the butter sauce: In a small pan over medium heat, melt the unsalted butter. Add the Aleppo pepper and cook, stirring frequently, until the butter is fragrant—about 1 minute. Remove from heat to avoid burning the butter.
  5. Assemble and serve: Divide the herbed yogurt evenly between shallow serving bowls. Gently place two poached eggs on top of the yogurt in each bowl. Spoon the warm Aleppo pepper butter sauce over the eggs. Garnish with extra fresh dill or mint, sprinkle with flaky sea salt and freshly ground black pepper. Serve immediately with warm pita or crusty bread on the side.

Notes

  • To poach eggs ahead of time, immediately cool them in ice water after cooking, then store covered in the refrigerator. Reheat gently in warm water before serving.
  • Aleppo pepper adds a mild heat and fruity flavor; you can substitute with sweet paprika or mild chili flakes if unavailable.
  • Use full-fat Greek yogurt for the creamiest texture and best flavor.
  • Serve with toasted pita or your favorite crusty bread for dipping into the luscious sauce.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Turkish
  • Diet: Low Salt

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