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Çılbır (Turkish Poached Eggs with Yogurt & Chili Butter)

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A classic Turkish breakfast dish of silky poached eggs nestled in creamy garlic yogurt and finished with a bold drizzle of spiced chili butter — served best with warm, pillowy flatbread for dipping.

Ingredients

Scale
  • 1 cup plain Greek yogurt
  • 1 clove garlic, finely minced
  • Pinch of salt
  • 2–4 large eggs
  • 1 tablespoon vinegar
  • Water for poaching
  • 2 tablespoons butter
  • 1 teaspoon olive oil
  • 1 teaspoon Aleppo pepper or chili flakes
  • 1/4 teaspoon paprika
  • Fresh dill or parsley, for garnish
  • Warm flatbread or pita

Instructions

  1. In a small bowl, combine yogurt, minced garlic, and a pinch of salt. Mix well and spread onto a shallow serving plate.
  2. Bring a saucepan of water to a gentle simmer and add vinegar.
  3. Crack an egg into a small bowl, then gently slide it into the simmering water. Poach for 3–4 minutes or until whites are set. Remove with a slotted spoon. Repeat with remaining eggs.
  4. In a small pan, melt butter with olive oil over low heat. Add Aleppo pepper and paprika. Swirl for 30 seconds until fragrant, then remove from heat.
  5. Place poached eggs over the yogurt base on the serving plate.
  6. Drizzle the warm chili butter over the eggs and yogurt.
  7. Garnish with fresh dill or parsley and serve immediately with warm flatbread or pita.

Notes

  • Aleppo pepper offers a mild heat and fruity depth — substitute with red chili flakes if needed.
  • Use thick, strained yogurt for a creamier base.
  • For a richer butter, try browning it slightly before adding spices.
  • Serve as a brunch centerpiece with olives, cucumbers, and tomatoes on the side.

Nutrition

Keywords: çılbır, Turkish eggs, poached eggs, yogurt and chili butter, Turkish breakfast, vegetarian

Find it online: https://foodiecara.com/cilbir-turkish-poached-eggs-with-yogurt-chili-butter/