Description
Çılbır is a traditional Turkish breakfast dish featuring poached eggs served atop a bed of creamy herbed Greek yogurt and finished with a fragrant, buttery Aleppo pepper sauce. This simple yet elegant dish combines tangy, garlicky yogurt with perfectly poached eggs and a spicy, buttery drizzle, best enjoyed with warm pita or crusty bread for dipping.
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 Butter 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 olive oil, 1 tablespoon fresh lemon juice, grated garlic clove, 1 tablespoon chopped dill, 2 teaspoons chopped mint, and ½ teaspoon kosher salt. Whisk everything well until smooth and creamy. Set aside to let flavors meld.
- Poach the eggs: Fill a medium saucepan with at least 3 inches of water and add 1 tablespoon distilled white vinegar. Place over medium heat and bring water to just below a gentle simmer—avoid boiling. Crack each egg into a small ramekin or bowl. Carefully lower the eggs one at a time into the simmering water. Poach for about 3 minutes until the egg whites are fully set but the yolks remain runny. It’s best to poach two eggs at a time for even cooking.
- Drain the eggs: Using a slotted spoon, gently lift the poached eggs from the water and transfer them to a plate lined with paper towels or a kitchen towel to absorb excess moisture. Repeat with remaining eggs. Eggs can be poached up to a day in advance.
- Make the butter sauce: In a small pan over medium heat, melt 3 tablespoons unsalted butter. Stir in 1 teaspoon Aleppo pepper and cook for about 1 minute until the butter is fragrant and infused with the pepper’s flavor, stirring often to prevent burning.
- Assemble and serve: Spoon the herbed yogurt evenly into shallow serving bowls. Place two poached eggs on top of each portion of yogurt. Drizzle the warm Aleppo butter sauce over the eggs. Garnish with additional fresh dill or mint, and sprinkle flaky sea salt and freshly ground black pepper over the eggs. Serve immediately with pita or crusty bread for dipping.
Notes
- Nutrition facts do not include pita or crusty bread.
- Poaching eggs in advance: Eggs can be poached up to one day ahead. Store in a sealed container with ice-cold water in the refrigerator. Reheat by lowering eggs into warm water for 30-60 seconds before serving.
- The herbed yogurt mixture can also be made a day in advance to enhance flavors.
Nutrition
- Serving Size: 1 serving (2 eggs with yogurt and sauce)
- Calories: 330 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 26 g
- Saturated Fat: 13 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 370 mg
