Çılbır is a Turkish poached egg dish served over tangy garlicky dill yogurt and drizzled with warm Aleppo pepper butter—a protein-rich, flavorful breakfast that balances creamy, herbaceous, and spiced notes in under 15 minutes.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
In a shallow bowl, combine the yogurt, grated garlic, chopped dill, salt, and lemon juice. Mix well.
Set the yogurt mixture aside to come to room temperature for about 30 minutes.
In a small skillet over medium heat, melt the butter.
Add the Aleppo chili flakes to the melted butter and stir to combine. Keep warm.
Meanwhile, bring a pot of water to a simmer. Add the white wine vinegar.
Gently crack the eggs into the simmering water and poach for 2-3 minutes, or until the whites are set and the yolks are still runny.
Using a slotted spoon, carefully remove the poached eggs from the water and place them on top of the yogurt.
Drizzle the warm spiced butter over the eggs and yogurt.
Garnish with a little more fresh dill and a few cracks of black pepper.
Serve immediately with crusty bread for dipping.
Yogurt sauce keeps refrigerated up to 3 days. Poached eggs are best served fresh; reheat gently in simmering water for 1–2 minutes if needed.
Bring water with white wine vinegar to a gentle simmer, create a whirlpool with a spoon, and slide the egg into the center. Cook 3–4 minutes until whites set but yolk remains runny.
Yes. Prepare the garlicky dill yogurt up to 4 hours ahead and refrigerate. Warm gently before plating or serve cold, then top with warm Aleppo butter just before serving.
Use half the amount of standard red pepper flakes or Marash pepper for a milder heat, or swap for paprika if you prefer no spice.
Yes. All ingredients are naturally gluten-free; serve with gluten-free bread or skip bread entirely.
Yes, but the sauce will be thinner. Strain regular yogurt through cheesecloth for 2 hours first, or use sour cream for tanginess and body.
How To Make Milk Kefir (Easy Tutorial!)
5 min
Tarator Sauce
15 min
Turkish Pasta with Lamb and Garlic Yogurt
30 min
Greek Potato Salad
45 min
Chirashizushi
Turkish Tarator (Walnut and Garlic Sauce)
5 min
Turkish Bulgur Pilaf
40 min
Sheet Pan Turkish Adana Kebab
30 min
