Çılbır is a traditional Turkish breakfast of creamy garlic yogurt topped with perfectly poached eggs and fragrant spiced butter. This elegant yet simple dish comes together in under 15 minutes and delivers restaurant-quality flavor at home.
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In a bowl, stir together the yogurt, garlic, chopped parsley if used and a pinch of salt.
Spread it evenly on two serving plates.
Bring a medium pot of water to a gentle simmer. Add vinegar.
Crack each egg into a small cup, then gently slide into the water.
Poach for 3–4 minutes, until whites are set but yolks are still runny.
Remove with a slotted spoon.
Drain briefly on a paper towel.
Melt butter with olive oil in a small pan over medium heat until foamy.
Add Aleppo pepper and stir for 10–20 seconds, just until fragrant (don’t let it burn). Remove from heat immediately.
Place poached eggs over the yogurt base.
Drizzle with the warm spiced butter.
Sprinkle with fresh dill or parsley.
Eat right away with warm crusty bread for dipping.
This dish is best eaten fresh and warm. The yogurt base and spiced butter can be prepared separately and refrigerated up to 1 day ahead; reheat gently and poach eggs just before serving.
slotted spoon · small cup or ramekin (for cracking eggs)
Crack each egg into a small cup first, then gently slide it into simmering water with vinegar. Keep the water at a gentle simmer (not rolling boil), and poach for 3–4 minutes until whites are set but yolks remain runny. Use a slotted spoon to remove carefully.
Yes. Mix the garlic yogurt with salt and parsley up to 4 hours ahead, cover, and refrigerate. Spread it on plates just before serving, then add warm poached eggs and spiced butter.
Use mild chili flakes, smoked paprika, or a mix of paprika and cayenne. Aleppo pepper has a fruity, mild heat; adjust other peppers to taste to avoid making the dish too spicy.
Greek yogurt is thicker and creamier, which is essential for this dish. If using regular yogurt, strain it through cheesecloth for 2–3 hours or mix it with a tablespoon of sour cream to thicken.
The butter should be warm and foamy after melting with oil and infusing with Aleppo pepper for 10–20 seconds, then removed from heat immediately. Drizzle it over the eggs while still warm to bloom the pepper flavor.
