Description
At its core, Çılbır is a dish of poached eggs served over a bed of seasoned yogurt. While that might sound unusual to the uninitiated, the flavor profile is incredibly balanced. The tanginess of the yogurt cuts through the richness of the egg yolk, while the chili-infused butter adds a smoky heat that ties everything together.
Ingredients
For the yogurt base
1 cup plain Greek yogurt (or thick strained yogurt)
1 small garlic clove, finely grated or minced
Salt, to taste
For the eggs
4 large eggs
1 tbsp white vinegar (optional but helpful)
For the chili butter
3 tbsp unsalted butter
1–1½ tsp Aleppo pepper
(or use chili flakes + a pinch of paprika if you can’t find it)
To finish
Extra Aleppo pepper or chili flakes
Fresh dill or parsley (optional)
Good bread (sourdough, pita, or crusty white bread)
Instructions
1. Prep the yogurt
Let the yogurt come to room temperature (important!).
Mix yogurt, garlic, and a pinch of salt.
Taste and adjust — it should be garlicky but smooth.
Spread onto plates or shallow bowls and set aside.
2. Poach the eggs
Bring a medium pot of water to a gentle simmer (not a rolling boil).
Add vinegar if using.
Crack eggs one at a time into a small bowl, then gently slide into the water.
Poach for 2½–3 minutes for runny yolks.
Remove with a slotted spoon and drain briefly.
3. Make the chili butter
Melt butter in a small pan over medium-low heat.
Once foamy, add Aleppo pepper.
Stir for 20–30 seconds, just until fragrant.
Remove from heat (don’t let it burn).
4. Assemble
Place poached eggs on top of the yogurt.
Spoon hot chili butter generously over everything.
Finish with extra chili flakes and herbs if using.
Notes
For the best flavor, let the yogurt come to room temperature before serving—cold yogurt can dull the richness of the eggs and chili butter. Aleppo pepper is traditional and mildly spicy, but you can substitute chili flakes mixed with a pinch of paprika. Serve immediately with warm, crusty bread for dipping.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Poaching
- Cuisine: Turkish
Nutrition
- Serving Size: 1 bowl (2 eggs with yogurt & chili butter)
- Calories: 320 kcal
Keywords: Cilbir recipe, Turkish poached eggs, garlicky yogurt eggs, Mediterranean breakfast eggs, spicy butter eggs