Description
Çılbır is a traditional Turkish dish featuring perfectly poached eggs served over creamy, herbed Greek yogurt, topped with a fragrant Aleppo pepper-infused butter sauce. This elegant yet simple recipe combines tangy yogurt, tender eggs, and a mildly spicy butter drizzle, making it a delightful breakfast or brunch option that’s both comforting and flavorful.
Ingredients
Scale
For the 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
For the Eggs
- 4 large eggs (recommended 2 per person)
- 1 Tbsp distilled white vinegar
For the Sauce
- 3 Tbsp (42g) unsalted butter
- 1 tsp Aleppo pepper
To Serve
- Pita or crusty bread
- Flaky sea salt
- Freshly ground black pepper
Instructions
- Make the herbed yogurt: In a large mixing bowl, combine 1 cup of Greek yogurt, 1 Tbsp olive oil, 1 Tbsp fresh lemon juice, 1 grated garlic clove, 1 Tbsp chopped dill, 2 tsp chopped mint, and ½ tsp kosher salt. Whisk the ingredients thoroughly until you achieve a smooth and creamy consistency. Set aside to allow the flavors to meld.
- Poach the eggs: Fill a medium saucepan with at least 3 inches of water and add 1 Tbsp distilled white vinegar. Heat over medium and bring the water to a gentle simmer—avoid boiling to prevent egg whites from dispersing. Crack each egg individually into small ramekins or bowls. When the water is just below simmering, carefully slide one egg at a time into the water. Poach for about 3 minutes, or until the egg whites are set but the yolks remain runny. Poach two eggs at once to ensure even cooking.
- Drain the eggs: Using a slotted spoon, gently remove the eggs from the water. Transfer them to a plate lined with paper towels or kitchen towels to absorb excess moisture. Repeat with remaining eggs. If poaching eggs ahead of time, store them in chilled water in the refrigerator.
- Prepare the sauce: In a small pan over medium heat, melt 3 Tbsp unsalted butter. Once melted, add 1 tsp Aleppo pepper and cook for about 1 minute, stirring frequently until the butter is fragrant and infused with the pepper’s warm spice.
- Assemble and serve: Divide the herbed yogurt evenly between shallow bowls. Gently place two poached eggs on top of each yogurt portion. Spoon the Aleppo pepper butter sauce over the eggs. Garnish with extra fresh dill or mint and sprinkle with flaky sea salt and freshly ground black pepper. Serve immediately with warm pita or crusty bread on the side.
Notes
- Nutrition facts do not include pita or crusty bread.
- Poached eggs can be prepared up to 1 day in advance. Store eggs in a sealed container filled with ice-cold water and refrigerate. When ready to serve, reheat eggs by lowering them into warm water on the stovetop for 30-60 seconds.
- The herbed yogurt mixture can also be made a day ahead, covered and refrigerated to enhance flavors.
- Use fresh herbs for best flavor and garnish.
- Aleppo pepper can be substituted with mild chili flakes if unavailable.
Nutrition
- Serving Size: 1 serving (2 eggs with yogurt and butter sauce, without bread)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 27 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 370 mg
