Çılbır is a beloved Turkish breakfast dish featuring perfectly poached eggs served over a bed of creamy, garlicky yogurt and topped with a rich drizzle of Aleppo-spiced butter. This elegant yet rustic meal is traditionally enjoyed with warm flatbread for scooping, offering a delightful mix of textures and bold, tangy flavors.

Why You’ll Love This Recipe

Çılbır is a simple yet luxurious breakfast or brunch option that comes together quickly and uses only a handful of ingredients. It’s rich in protein, full of flavor, and naturally gluten-free when served without bread. This dish also appeals to a variety of palates, combining cool yogurt with runny eggs and a warm, spiced butter that makes it unforgettable.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Yogurt Base:

• 1 cup plain Greek yogurt
• 1 clove garlic, finely minced
• Pinch of salt

For the Poached Eggs:

• 2–4 large eggs
• 1 tablespoon vinegar
• Water for poaching

For the Chili Butter:

• 2 tablespoons butter
• 1 teaspoon olive oil
• 1 teaspoon Aleppo pepper or chili flakes
• 1/4 teaspoon paprika

For Serving:

• Fresh dill or parsley, for garnish
• Warm flatbread or pita

Directions

1. In a small bowl, mix the Greek yogurt, minced garlic, and a pinch of salt. Spread the mixture onto a shallow serving plate and set aside.
2. Fill a medium saucepan with water and bring to a gentle simmer. Add vinegar to the water.
3. Crack each egg into a small bowl. Carefully slide the eggs into the simmering water one at a time. Poach each egg for 3–4 minutes, until the whites are set but yolks remain soft. Remove with a slotted spoon and gently pat dry with a paper towel.
4. In a small skillet, melt the butter with the olive oil over low heat. Add Aleppo pepper and paprika, swirling the pan gently for about 30 seconds, then remove from heat.
5. Arrange the poached eggs over the yogurt base. Spoon the warm chili butter over the eggs.
6. Garnish with fresh dill or parsley and serve immediately with warm flatbread or pita.

Servings and timing

This recipe serves 2 people (with 1–2 eggs per serving) and takes approximately 20 minutes to prepare from start to finish, making it a quick and satisfying breakfast or light meal.

Variations

• With Toasted Bread: Serve on sourdough toast or grilled rustic bread instead of flatbread.
• Spicy Version: Use extra chili flakes or a touch of cayenne in the butter for more heat.
• Lemon Zest Twist: Add a touch of lemon zest to the yogurt for brightness.
• Herb Yogurt: Mix fresh chopped dill or mint directly into the yogurt base.
• Garlic-Lovers: Add an extra clove of garlic to the yogurt for a more pungent flavor.
• Smoky Flavor: Use smoked paprika in the butter for a deeper, smoky finish.
• Labneh Base: Substitute Greek yogurt with labneh for an even thicker, tangier version.
• Crunchy Topping: Add a sprinkle of toasted pine nuts or seeds on top.
• Vegan Version: Use plant-based yogurt and substitute poached eggs with sautéed tofu rounds or chickpea scramble.
• Breakfast Bowl: Serve the dish in a bowl layered with greens and grains beneath the yogurt.

Storage/Reheating

• Storage: Çılbır is best served fresh, but the yogurt base can be prepared in advance and stored in the refrigerator for up to 2 days.
• Reheating: Poached eggs are not ideal for reheating. However, if needed, you can briefly warm them in hot water for 30 seconds.
• Make Ahead Tip: Prepare the yogurt and chili butter in advance. Poach eggs just before serving for the best texture.

FAQs

What is Çılbır?

Çılbır is a traditional Turkish dish made with poached eggs served over garlic yogurt and topped with chili-infused butter. It’s often eaten for breakfast or brunch.

Can I use regular yogurt instead of Greek yogurt?

Yes, but Greek yogurt’s thick texture holds up better under the warm butter and eggs. If using regular yogurt, strain it slightly for a thicker consistency.

What is Aleppo pepper?

Aleppo pepper is a mildly spicy, fruity chili flake common in Middle Eastern cuisine. If unavailable, use mild red chili flakes as a substitute.

Can I use vinegar other than white vinegar for poaching eggs?

Yes, white wine vinegar or apple cider vinegar also work well for poaching eggs.

How can I ensure the eggs are perfectly poached?

Use fresh eggs, simmer water (not boiling), and poach for 3–4 minutes. A swirl in the water before adding the egg can help the whites wrap neatly around the yolk.

Is Çılbır served hot or cold?

The yogurt base is served cool or at room temperature, while the eggs and chili butter should be warm, creating a balanced contrast.

Can I prepare this dish ahead of time?

Parts of it, yes. You can prepare the yogurt and chili butter in advance, but it’s best to poach the eggs fresh.

Is Çılbır a main meal or a side?

It’s typically served as a main breakfast or light lunch, especially when accompanied by bread.

Can I use butter alternatives for the chili drizzle?

Yes, use plant-based butter or ghee for a different twist.

What kind of bread goes best with Çılbır?

Flatbread, pita, or any crusty bread like sourdough or Turkish simit are ideal for scooping up the yogurt and eggs.

Conclusion

Çılbır is a beautifully simple yet flavor-packed Turkish dish that brings together rich textures and bold tastes in every bite. From the cooling garlic yogurt to the runny poached eggs and warm chili butter, it’s a satisfying meal that feels both rustic and refined. Whether enjoyed as part of a leisurely breakfast or a quick midday bite, Çılbır is sure to impress with its balance of richness and freshness.

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