Çılbır is a traditional Turkish breakfast of silky poached eggs nestled in creamy garlic yogurt and crowned with warm, spiced butter sauce infused with pul biber and paprika. Its standout appeal is the contrast of cool tangy yogurt, runny yolks, and hot butter sauce.
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Mix together the yogurt, mashed garlic and salt. Optionally add in chopped fresh dill and put it aside.
Put a finemesh strainer over a bowl. Crack one egg into it. Swirl it gently so that the watery part of egg white drips into the bowl below. This step is to prevent the whites from dispersing in the water and you will have better looking poached eggs. Repeat this for the second egg and gently transfer the eggs into two separate small bowls or ramekins. Put them aside.
Fill a medium saucepan with water. When the water is just about to simmer and you see small bubbles in the water, add in vinegar. Gently slide the eggs in small bowls one by one in the water. Reduce the heat and don’t let the water boil. Cook for 2-3 minutes, until the whites are set and yolks are runny.
Using a slotted spoon, remove the poached eggs from the water and place them on a plate.
Melt the butter in a small saucepan until it is foamy. Add in olive oil, pul biber (red pepper flakes) and paprika. Give it a stir and let them heat for 5-10 seconds. Remove from the heat.
Put the yogurt mixture in two bowls (for 2 servings).
Place one poached egg on each.
Pour a generous amount of spiced butter sauce over these.
Sprinkle chopped fresh dill and pul biber (red pepper flakes). Serve immediately with some toasted bread.
Best served immediately. Leftover components can be stored separately (yogurt mixture and butter sauce refrigerated up to 3 days), but reheating poached eggs toughens them.
fine-mesh strainer · slotted spoon
Crack each egg into a fine-mesh strainer and gently swirl it so the watery egg white drips into a bowl below. This removes excess liquid before the egg enters the water, resulting in neater poached eggs.
The water should be just about to simmer with small bubbles forming. Add vinegar at this point, then gently slide the eggs in and reduce heat to prevent the water from boiling. Cook for 2–3 minutes until whites are set and yolks remain runny.
Yes, mix the yogurt, mashed garlic, salt, and optional dill ahead and refrigerate. Bring it to room temperature before serving, or serve chilled if preferred. Assemble with warm poached eggs and spiced butter sauce just before eating.
Pul biber (Aleppo pepper or crushed dried chilli) adds fruity heat and texture; paprika adds mild warmth and color. Both are melted into the butter sauce together for layered flavor.
Greek yogurt is thicker and tangier. You can use it, but thin it slightly with water or milk to match the creamy consistency of plain yogurt in the dish.
