Çılbır is a Turkish poached-egg dish served over creamy garlic-herb yogurt and topped with fragrant Aleppo-pepper-infused brown butter. It's an elegant yet simple breakfast that balances tangy, creamy, and rich flavors in under 20 minutes.
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Make the herbed yogurt. In a large mixing bowl, combine 1 cup of Greek yogurt, 1 Tbsp olive oil, 1 Tbsp fresh lemon juice, 1 grated garlic clove, 1 Tbsp chopped dill, and ½ tsp kosher salt. Whisk well, then set aside.
Poach the eggs. Fill a medium saucepan with at least 3 inches of water, then add 1 Tbsp white vinegar. Set over medium heat and bring to a gentle simmer, or just lower. You don’t want the water to boil. Crack each egg into a small ramekin or bowl. When the water is just below a simmer, carefully drop one egg at a time into the water and poach for 3 minutes, or until the whites are fully set, but the yolk is still runny. I recommend doing two eggs at a time to ensure even cooking. The eggs will not overcook as they rest.
Drain the eggs. Using a slotted spoon, carefully transfer the poached eggs to a paper towel or kitchen towel lined plate to absorb excess moisture. Repeat with remaining eggs. Eggs can be poached a day in advance, see below.
Make the sauce. Place 3 Tbsp butter and 1 tsp Aleppo pepper in a pan over medium heat. Cook until fragrant, about 1 minute, stirring often.
Assemble, then serve! Divide yogurt evenly between shallow bowls. Top each with two poached eggs, then spoon the sauce on top. Garnish with additional fresh dill or mint, then sprinkle each poached egg with flaky sea salt. Serve immediately with pita or crusty bread.
Store herbed yogurt in an airtight container for up to 4 days. Poached eggs can be refrigerated on a towel-lined plate for 1 day; reheat gently in simmering water (1–2 minutes) before serving. Best eaten fresh; do not freeze.
slotted spoon · small ramekins or bowls (for cracking eggs)
Yes. Poach the eggs up to 1 day in advance and refrigerate them on a towel-lined plate. Prepare the herbed yogurt up to 4 hours ahead. Warm the yogurt gently and reheat eggs in simmering water for 1–2 minutes before assembly.
The water is too hot or boiling. Keep it just below a gentle simmer, crack eggs into a ramekin first before sliding them in, and cook for exactly 3 minutes until whites are set.
Substitute with smoked paprika, sumac, or a pinch of cayenne mixed with paprika. Aleppo pepper has a fruity-mild heat; avoid using standard chili powder, which is too harsh.
Greek yogurt's thickness is key to the dish. Regular yogurt will be too thin. If using regular yogurt, strain it through cheesecloth for 1–2 hours first, or use 1 cup thick plain yogurt mixed with 2 Tbsp sour cream.
Yes, the dish itself is naturally gluten-free. Serve with gluten-free bread instead of pita if needed.
