If you’re hunting for a breakfast that’s as impressive as it is delicious, look no further. I absolutely love this Turkish Çılbır with Herbed Yogurt and Poached Eggs Recipe because it combines creamy tangy yogurt with perfectly poached eggs and a luscious paprika butter sauce that just melts in your mouth. It’s one of those dishes that looks fancy but is surprisingly easy to pull off at home—trust me, once you try it, you’ll find yourself making it over and over!
Why You’ll Love This Recipe
- Simple Ingredients, Big Flavor: You probably have most of these in your fridge already, but combined they create something totally special.
- Perfect Poached Eggs Every Time: I share my tried-and-true poaching tips, so no more broken yolks or watery whites.
- Versatile & Elegant: Whether it’s your weekend brunch or a weeknight treat, Turkish Çılbır feels both casual and luxe.
- Make Ahead Friendly: I’ll show you how to prep parts in advance, so breakfast is stress-free when you’re ready to eat.
Ingredients You’ll Need
This Turkish Çılbır with Herbed Yogurt and Poached Eggs Recipe relies on fresh, quality ingredients that come together to create layers of flavor and texture. Shopping fresh herbs and choosing creamy, full-fat Greek yogurt makes a noticeable difference.
- Whole milk Greek yogurt: Creamy and thick, it’s the perfect base for the herbed sauce.
- Extra virgin olive oil: Adds richness and a touch of fruitiness to the yogurt.
- Fresh lemon juice: Brings brightness and balances the creamy yogurt.
- Garlic: Freshly grated adds a warm, pungent kick to the yogurt mixture.
- Fresh dill and mint: Light, aromatic herbs that brighten the dish — don’t substitute dried here!
- Kosher salt: Essential for seasoning and bringing out the flavors.
- Large eggs: Fresh eggs poached just right are the star of the show.
- Distilled white vinegar: Helps the egg whites hold their shape when poaching.
- Unsalted butter: For the luscious, nutty sauce that ties everything together.
- Aleppo pepper: Mildly spicy with fruity notes, this is traditional — but paprika is a good backup.
- Pita or crusty bread: To soak up every last bit of that amazing sauce.
- Flaky sea salt and freshly ground black pepper: The final seasoning touches that make the dish pop.
Variations
I love how flexible this Turkish Çılbır with Herbed Yogurt and Poached Eggs Recipe is. You can tweak it to fit your taste or dietary needs without losing the magic of the original.
- Herb swap: When fresh dill or mint is out of season, I occasionally try parsley or chives — it changes the flavor but stays fresh and bright.
- Spice it up: Some days, I replace Aleppo pepper with a pinch of cayenne for extra heat if you like your breakfast with a kick.
- Dairy-free option: Use a thick coconut yogurt instead of Greek yogurt, and swap the butter for olive oil to keep the creamy factor vegan-friendly.
- Eggs your way: If poached eggs intimidate you, soft scrambled eggs also work, though poached are definitely worth practicing for this recipe.
How to Make Turkish Çılbır with Herbed Yogurt and Poached Eggs Recipe
Step 1: Whisk Together the Herbed Yogurt
Start by combining the creamy Greek yogurt, olive oil, fresh lemon juice, grated garlic, chopped dill, mint, and kosher salt in a large bowl. I like to whisk until it’s completely smooth and creamy — this lets the garlic and herbs infuse throughout. The tang from the lemon really brightens the yogurt and balances the richness, so don’t skip it! You can prepare this up to a day ahead, which is a total lifesaver on busy mornings.
Step 2: Master the Poached Eggs
Fill a medium saucepan with about 3 inches of water and add the white vinegar — this helps the egg whites set nicely. Bring it just to a gentle simmer; you don’t want it to boil. Crack each egg into a small ramekin first, then carefully slide them into the water one or two at a time. Poach for about 3 minutes until the whites are set but the yolks stay wonderfully runny. A trick I learned is to keep the water gently swirling with a spoon before you add the egg — it helps wrap the whites around the yolk nicely. Use a slotted spoon to lift eggs out, letting excess water drip off onto a paper towel.
Step 3: Make the Spiced Butter Sauce
In a small pan, melt the butter over medium heat and stir in the Aleppo pepper. Cook for about a minute until fragrant — the butter will take on a lovely amber hue and a mildly smoky spice that’s pure comfort in a spoonful.
Step 4: Assemble Your Çılbır
Divide the herbed yogurt between shallow bowls or plates. Place two poached eggs on top of each serving, then generously drizzle with the warm paprika butter sauce. Garnish with a little extra fresh dill or mint, plus flaky sea salt and freshly ground black pepper. Serve immediately with some pita or crusty bread to soak up all those gorgeous flavors. I can’t tell you how many times my family has gone crazy over this combination!
Pro Tips for Making Turkish Çılbır with Herbed Yogurt and Poached Eggs Recipe
- Use Fresh Eggs: I’ve found the fresher the eggs, the neater and firmer your poached eggs turn out—older eggs tend to spread too much.
- Vinegar Amount: Don’t skip the white vinegar in the poaching water—it helps the whites cling tightly to the yolks.
- Gentle Simmer is Key: Keeping the water just below a boil prevents the egg from breaking apart, and it poaches evenly.
- Drain Well: I learned the hard way that draining on paper towels is essential; otherwise, watery yogurt and sauce can dilute the dish.
How to Serve Turkish Çılbır with Herbed Yogurt and Poached Eggs Recipe
Garnishes
I always top my Çılbır with plenty of fresh dill and a sprinkle of flaky sea salt. Sometimes I add a few fresh mint leaves for a cool contrast, and a quick crack of black pepper finishes it off beautifully. The garnishes brighten the flavors and add a fresh touch that keeps the dish feeling light and vibrant.
Side Dishes
My go-to is to serve Turkish Çılbır with warm pita bread or a crusty baguette to mop up the sauce—the combo is unbeatable. For something a little green, a side of arugula or a simple cucumber tomato salad balances the richness nicely. I’ve even enjoyed it with roasted cherry tomatoes for a burst of sweetness on the side.
Creative Ways to Present
For special brunches, I like to present Çılbır on individual shallow plates with a ring mold to portion the herbed yogurt neatly. Then I nestle the eggs on top and drizzle the spiced butter around the edges in little pools. Adding edible flowers or microgreens gives it that extra wow factor if you want to impress guests.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftover herbed yogurt, I store it in an airtight container in the fridge and use it within 2 days—it’s great as a dip or spread. Poached eggs, though, are best eaten fresh or reheated carefully.
Freezing
This recipe doesn’t freeze well once assembled because the eggs and yogurt lose their texture. However, you can freeze the butter sauce separately in an ice cube tray for quick flavor boosts in other dishes.
Reheating
I sometimes poach eggs a day ahead and keep them chilled in cold water in the fridge; when I’m ready, I just warm them in simmering water for 30-60 seconds before serving. This trick saves time without sacrificing that perfect yolk consistency!
FAQs
-
Can I use low-fat yogurt for Turkish Çılbır?
Low-fat yogurt tends to be thinner and less creamy, which affects both texture and flavor. I recommend whole milk Greek yogurt because it gives the velvety base that complements the eggs so well. If you must use low-fat, try straining it through a cheesecloth to thicken it first.
-
How do I know when the poached eggs are perfectly done?
The egg whites should be fully set and hold their shape, while the yolks remain runny inside. A 3-minute poach usually nails this balance. If you prefer firmer yolks, add an extra 30 seconds or so.
-
Can I prepare Turkish Çılbır in advance for a brunch party?
Yes! The herbed yogurt and butter sauce can be made the day before. You can also poach eggs ahead and keep them refrigerated in cold water, then warm them up just before serving. This makes assembling guests’ plates quick and easy.
-
What can I substitute if I don’t have Aleppo pepper?
Aleppo pepper has a mild heat and fruity undertone. If unavailable, use sweet or smoked paprika with a pinch of cayenne to mimic the flavor profile. Adjust the amount based on how spicy you like it!
Final Thoughts
When I first embraced the tradition of Turkish Çılbır with Herbed Yogurt and Poached Eggs Recipe, I was amazed at how something so simple could be so satisfying. It’s my favorite way to start the day when I want something light yet luxurious. You’ll enjoy how the flavors balance perfectly, and honestly, it’s just as fun to make as it is to eat. Give it a try — I’m betting it’ll become a staple in your breakfast or brunch rotation, just like it did for my family.
Print
Turkish Çılbır with Herbed Yogurt and Poached Eggs Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: Turkish
Description
Çılbır is a traditional Turkish dish featuring poached eggs served over a creamy herbed yogurt and topped with a fragrant butter sauce infused with Aleppo pepper. This recipe combines silky, runny yolks with garlicky, lemony yogurt and a warm, spicy butter drizzle, making it a luscious and comforting breakfast or brunch option. Served with pita or crusty bread for dipping, it’s an elegant yet simple dish that highlights fresh herbs and bold flavors.
Ingredients
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 (2 per person recommended)
- 1 Tbsp distilled white vinegar
For the Sauce
- 3 Tbsp (42g) unsalted butter
- 1 tsp Aleppo pepper
For Serving
- 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 tablespoon of extra virgin olive oil, 1 tablespoon of fresh lemon juice, 1 grated garlic clove, 1 tablespoon of finely chopped fresh dill, 2 teaspoons of chopped fresh mint, and ½ teaspoon kosher salt. Whisk these ingredients together thoroughly until smooth and well blended. 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 tablespoon of distilled white vinegar. Heat over medium heat until the water reaches a gentle simmer, avoiding a full boil to keep the eggs tender. Crack each egg individually into a small ramekin or bowl. 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 whites are set but the yolks remain runny. It’s best to poach two eggs at once for even cooking.
- Drain the eggs: Using a slotted spoon, gently lift each poached egg from the water and place it on a plate lined with paper towels or a kitchen towel to absorb excess moisture. Repeat until all eggs are poached. The eggs can be made up to a day in advance and stored in ice water in the refrigerator.
- Make the butter sauce: In a small pan over medium heat, melt 3 tablespoons of unsalted butter. Add 1 teaspoon of Aleppo pepper and cook for about 1 minute, stirring frequently, until the butter is fragrant and infused with the pepper’s flavor.
- Assemble and serve: Divide the herbed yogurt evenly between shallow serving bowls. Top each bowl with two poached eggs. Spoon the warm Aleppo pepper butter sauce over the eggs. Garnish with additional fresh dill or mint, sprinkle flaky sea salt and freshly ground black pepper over the eggs, and serve immediately with pita or crusty bread for dipping.
Notes
- Nutrition facts exclude pita or crusty bread.
- To prepare poached eggs in advance: poach eggs up to one day before. Store them submerged in ice-cold water inside a sealed container in the refrigerator. When ready to serve, gently warm eggs by lowering them into hot water for 30–60 seconds before plating.
- The herbed yogurt mixture can be made a day ahead and refrigerated to deepen flavors.
Nutrition
- Serving Size: 1 serving (2 eggs with yogurt and sauce, excluding bread)
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 370 mg
