Çilbir, pronounced chil-burr, is a traditional Turkish breakfast featuring perfectly poached eggs served over a bed of creamy, garlicky yogurt, finished with a vibrant drizzle of spiced melted butter. It’s a delightful blend of textures and flavors, offering a hearty yet elegant start to your day.
Çilbir: Turkish Poached Eggs
Çilbir, pronounced chil-burr, is a traditional Turkish breakfast featuring perfectly poached eggs served over a bed of creamy, garlicky yogurt, finished with a vibrant drizzle of spiced melted butter. It's a delightful blend of textures and flavors, offering a hearty yet elegant start to your day.
Ingredients
- 4 large eggs
- 1.5 cup plain Greek yogurt full-fat recommended
- 2 cloves garlic minced
- 1 tablespoon white vinegar for poaching eggs
- 4 tablespoons unsalted butter
- 1 teaspoon Aleppo pepper or red pepper flakes
- 0.5 teaspoon dried mint optional
- Salt and black pepper to taste
- Fresh dill or parsley for garnish
- Crusty bread for serving
Instructions
- Prepare the Yogurt: In a small bowl, combine the Greek yogurt with minced garlic, a pinch of salt, and black pepper. Stir well and spread evenly onto two serving plates or bowls.
- Melt the Spiced Butter: In a small saucepan, melt the butter over medium-low heat. Once melted and slightly foamy, remove from heat. Stir in the Aleppo pepper (or red pepper flakes) and dried mint (if using). Set aside.
- Poach the Eggs: Fill a medium saucepan with about 3-4 inches of water. Add white vinegar and bring to a gentle simmer (just below boiling, with small bubbles forming). Carefully crack each egg into a small ramekin or bowl. Using a spoon, create a gentle swirl in the simmering water. Gently slide one egg into the center of the swirl. Poach for 3-4 minutes for a runny yolk, or longer for a firmer yolk. Use a slotted spoon to carefully remove the poached egg and drain any excess water. Repeat with the remaining eggs.
- Assemble and Serve: Gently place two poached eggs on top of the garlicky yogurt on each plate. Drizzle generously with the warm spiced butter sauce. Garnish with fresh dill or parsley, and serve immediately with crusty bread for dipping.
Notes
For perfectly poached eggs, ensure your water is at a gentle simmer, not a rolling boil. Adding a splash of vinegar helps the egg whites set quickly. Serve immediately with crusty bread or pita for dipping up all the delicious yogurt and sauce. You can adjust the spice level of the butter sauce to your preference. Fresh dill or parsley adds a lovely fresh touch.
