Çılbır is a Turkish poached-egg dish served over garlicky, herbed yogurt and topped with warm Aleppo chili butter. Its standout trait is the bold contrast between cool, tangy yogurt and hot, spiced butter that coats silky poached eggs.
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In a small bowl, whisk the Greek yogurt with the garlic, half of the herbs, and season with salt and pepper. Keep at room temp. Save the remaining herbs for garnish.
Strain each egg in a fine-mesh sieve, swirling it around a bit (letting the watery whites drain), then place each one in a ramekin.
Heat 2-3 inches of water in a large saucepan, bring to a boil, then lower the heat to the gentlest of simmers. Stir in the vinegar. Stir the water, then carefully tip each egg (holding the ramekin close to the water) one by one into the pan. Cook until whites are solid and yolks have thickened, about 3 minutes (or to desired doneness. Spoon them out with a slotted spoon and place them on a paper towel-lined plate. The paper towel helps absorb some of the moisture here.
Heat the butter and olive oil in a small saucepan over medium heat. Stir in the spices, then turn off the heat.
In two warmed, wide, shallow bowls, divide the herby yogurt to create the base for the eggs spreading it out. ( You can do this while the eggs are poaching). Top with two poached eggs, then spoon the warm Aleppo Butter over the top.
Garnish. Sprinkle flaky sea salt, and the fresh herbs. Serve immediately.
The herbed yogurt base and Aleppo butter keep refrigerated for up to 3 days; reheat butter gently before serving. Poached eggs are best served immediately but can be briefly held in warm water (not reheated).
fine-mesh sieve · ramekins (4 small) · slotted spoon
Çılbır is a Turkish breakfast dish of two poached eggs served on a bed of garlicky, herb-flecked Greek yogurt, finished with warm butter infused with Aleppo chili flakes and paprika.
Strain each egg in a fine-mesh sieve to remove watery whites, place it in a ramekin, and gently tip it into barely simmering water (with a splash of vinegar). Cook for about 3 minutes until whites are solid and yolks thicken.
Yes—prepare the herbed yogurt base and Aleppo butter up to 1 day ahead. Poach the eggs fresh just before serving for the best texture and temperature contrast.
Use crushed red pepper flakes or paprika-forward chili blends; Aleppo has a fruity, less-harsh heat, so adjust to taste and add a pinch of sweet paprika to match the flavor profile.
Yes, it is naturally vegetarian and keto-friendly—eggs, yogurt, olive oil, and butter form the base, with minimal carbs from herbs and spices.
