Çılbır is a Turkish dish of soft poached eggs served over creamy garlicked yoghurt and finished with a warm pul biber-infused olive oil drizzle. Its appeal lies in the contrast of temperatures, textures, and flavors: cool tangy yoghurt, runny yolk, and spiced oil.
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Prepare the garlic yoghurt first – about 30 minutes before poaching the eggs – and bring to room temperature.
In a small bowl, beat the yoghurt with garlic and seasoning. Spoon this into two serving plates, creating a round thick layer to provide a nest for the poached egg. Let the yoghurt mixture reach room temperature.
Fill a small pan with hot water, add the vinegar (this will help sealing the egg whites) and bring to a boil. Stir the water to create a whirlpool and crack in the first egg.
As the egg spins and the white sets around the yolk, stir the water ready for the next one. Poach each egg for 2-3 minutes so that the yolk remains soft.
While the eggs are poaching, quickly pour the olive oil into a small pan and stir in the Turkish pul biber over medium to low heat. Stir and let the pul biber infuse into the olive oil for 30 seconds, then turn the heat off.
Lift the eggs out of the water with a slotted spoon and place them over a couple of sturdy paper towels to drain the excess moisture. Then gently place them over the garlic yoghurt spread.
Drizzle the pul biber infused olive oil over the poached eggs. Serve immediately with pide bread or crusty bread by the side.
Coban Salata (Shepherd's Salad) with cucumbers, tomatoes, and spring onions would also go well with this dish. Afiyet Olsun.
Çılbır is best served immediately after assembly. The garlic yoghurt can be made and refrigerated up to 4 hours ahead; eggs must be poached fresh to order.
slotted spoon · small saucepan (for poaching)
Use strained (Greek-style) yoghurt brought to room temperature for a thick, creamy base. The strained texture creates a sturdy nest for the poached egg.
Bring vinegared water to a boil, create a whirlpool, and poach each egg for 2–3 minutes. The yolk should jiggle slightly when lifted with a slotted spoon; it will continue cooking slightly as it rests.
Yes. Mix the yoghurt with crushed garlic and salt up to 4 hours in advance, cover, and refrigerate. Bring to room temperature 30 minutes before serving.
Red pepper flakes or Aleppo pepper work as direct swaps. Reduce quantity slightly with cayenne as it is hotter. The infused oil step remains the same.
The dish itself is gluten-free, but traditional pide bread is not. Serve with gluten-free bread or skip bread entirely for a fully gluten-free meal.
