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
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 (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
