Cilbir is a Turkish dish of poached eggs nestled in cool, garlicky-dill yogurt and topped with nutty brown butter infused with Aleppo pepper. It's an elegant yet simple dish that works for breakfast, brunch, or light lunch.
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Stir yogurt, dill, garlic, salt, and pepper in a bowl. Divide between 2 plates and set aside.
Boil a 4-qt. saucepan of salted water. Reduce heat to medium and add vinegar; using a slotted spoon, swirl water to create a whirlpool. Crack 1 egg at a time into a bowl and slide egg into water; poach until white is firm but yolk is still runny, about 3 minutes. Using slotted spoon, transfer eggs to paper towels to drain; divide between plates.
Melt butter in an 8" skillet over medium-high heat. Stir in Aleppo pepper and salt; drizzle over eggs. Serve with warm bread.
Best eaten immediately. Leftover yogurt mixture can be refrigerated up to 3 days; reheat eggs separately if needed, though the dish is best fresh.
slotted spoon · 4-qt. saucepan · 8-inch skillet
Poach for about 3 minutes until the egg white is firm but the yolk remains runny. Use a slotted spoon to gently lift the egg—the white should hold together while the center still jiggles slightly.
Yes. Prepare the garlic-dill yogurt up to 4 hours in advance and refrigerate. Poach the eggs fresh just before serving.
Substitute with red pepper flakes or mild paprika. Red pepper flakes are spicier, so use half the amount; paprika is milder and can be used 1:1.
The recipe serves 2 as written (2 eggs and yogurt per plate). Double all ingredients to serve 4.
Vinegar helps the egg white set faster and keeps it from dispersing into the water, resulting in a neater poached egg.
