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Çılbır: Turkish Eggs with Creamy Yogurt & Butter Sauce Recipe

Çılbır: Turkish Eggs with Creamy Yogurt & Butter Sauce Recipe
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★★★★★

5.1 from 29 reviews

Çılbır is a traditional Turkish breakfast dish featuring perfectly poached eggs served atop a creamy, herbed Greek yogurt and drizzled with a fragrant butter and Aleppo pepper sauce. This vibrant and flavorful meal combines creamy textures with zesty, herbal notes, making it a quick yet elegant start to your day.

Ingredients

Scale

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

Poached Eggs

  • 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
  • Freshly ground black pepper
  • Pita or crusty bread, for serving

Instructions

  1. Make the herbed yogurt: In a large mixing bowl, whisk together 1 cup Greek yogurt, 1 Tbsp olive oil, 1 Tbsp fresh lemon juice, the grated garlic clove, 1 Tbsp chopped dill, 2 tsp chopped mint, and ½ tsp kosher salt until smooth and well combined. Set aside to let flavors meld.
  2. Poach the eggs: Fill a medium saucepan with at least 3 inches of water, add 1 Tbsp distilled white vinegar, and heat over medium until just below a gentle simmer (avoid boiling). Crack each egg into a small ramekin or bowl. Carefully lower one or two eggs at a time into the simmering water and poach for about 3 minutes until the whites are set but yolks remain runny.
  3. Drain the eggs: Using a slotted spoon, carefully remove eggs from the water and transfer to a plate lined with paper or kitchen towels to absorb excess moisture. Repeat with remaining eggs. Eggs can also be poached a day in advance and gently reheated before serving.
  4. Prepare the butter sauce: In a small pan over medium heat, melt 3 Tbsp unsalted butter. Stir in 1 tsp Aleppo pepper and cook until fragrant, about 1 minute, taking care not to burn the butter.
  5. Assemble and serve: Divide the herbed yogurt equally between shallow bowls. Top each with two poached eggs. Spoon the warm Aleppo pepper butter sauce over the eggs. Garnish with additional fresh dill or mint, sprinkle with flaky sea salt and freshly ground black pepper. Serve immediately alongside warm pita or crusty bread for dipping.

Notes

  • Use fresh, high-quality eggs for best poaching results.
  • The Aleppo pepper lends a mild warmth and smoky flavor; you can substitute with sweet paprika if unavailable.
  • Poached eggs can be made a day ahead and gently reheated in warm water before serving.
  • Serve immediately to enjoy the creamy, runny yolk with fresh yogurt.
  • This dish pairs beautifully with a side of fresh greens or a light salad for a fuller meal.

Nutrition

Keywords: Çılbır, Turkish eggs, poached eggs, herbed yogurt, Aleppo pepper, breakfast, Turkish cuisine, yogurt sauce

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