Çılbır is a classic Turkish breakfast featuring soft poached eggs nestled in garlicky herbed yogurt and crowned with fragrant chili butter—a simple, elegant dish that combines creamy, tangy, and spiced flavors in under 15 minutes.
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Mix the Greek yogurt with minced garlic and a pinch of salt. Stir in fresh dill or mint if using. Set aside at room temperature.
In a small saucepan over medium-low heat, melt the butter. Add the Aleppo pepper (or red pepper flakes) and smoked paprika. Stir and cook for 1–2 minutes until fragrant and the butter turns a deep red color. Remove from heat and set aside.
Bring a pot of water to a gentle simmer. Add a splash of white vinegar. Crack each egg into a small ramekin. Create a gentle swirl in the water, then carefully slide the egg in. Poach for 3–4 minutes until the whites are set but the yolk is still runny. Remove with a slotted spoon and drain on a paper towel.
Spread the garlic yogurt on a plate or shallow bowl. Place the poached eggs on top of the yogurt.
Drizzle the chili butter generously over the eggs and yogurt.
Garnish with additional fresh herbs if desired. Serve immediately with crusty bread for scooping.
The garlic yogurt and chili butter keep refrigerated for up to 3 days in separate containers; reheat the butter gently before serving and bring the yogurt to room temperature. Poached eggs are best eaten fresh; store leftovers in cold water for up to 1 day and reheat gently in simmering water.
slotted spoon · ramekin or small cup
Bring water to a gentle simmer with a splash of white vinegar. Create a swirl in the water, slide the egg from a ramekin into the center, and poach for 3–4 minutes. The gentle heat and vinegar help the whites coagulate while keeping the yolk creamy.
You can prepare the garlic yogurt and chili butter up to 1 day ahead and store both in the refrigerator. Poach the eggs fresh just before serving, as they are best eaten immediately while still warm.
Red pepper flakes, smoked paprika, or a pinch of cayenne work well. Aleppo pepper has a fruity, mild heat; adjust the quantity based on your preferred spice level.
Full-fat Greek yogurt is thicker and tangier, making it ideal for this dish. Full-fat regular yogurt can work but may be thinner; you can strain it through cheesecloth for 1–2 hours to thicken it first.
Melt the butter over medium-low heat, add the spices, and cook for 1–2 minutes until fragrant and the butter turns a deep red color. Do not let it brown or burn, as this will bitter the spices.
