Print

Turkish Çılbır (Poached Eggs with Garlicky Yogurt and Chili Butter)

Print Recipe

A traditional Turkish breakfast dish, Çılbır combines perfectly poached eggs with creamy garlic-infused yogurt, drizzled in hot chili butter. Topped with fresh dill and crisp red onions, and served with crusty bread, it’s rich, tangy, and packed with satisfying textures and bold flavors.

Ingredients

Scale
  • 2 large eggs
  • 1 cup full-fat Greek yogurt
  • 1 garlic clove, minced
  • 1 tablespoon white vinegar (for poaching)
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon Aleppo pepper or chili flakes
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon fresh dill, chopped (plus extra for garnish)
  • 1/4 small red onion, thinly sliced
  • Toasted crusty bread, for serving

Instructions

  1. In a small bowl, mix the yogurt with minced garlic, salt, and chopped dill. Set aside at room temperature.
  2. Bring a saucepan of water to a gentle simmer. Add the vinegar. Crack eggs into separate ramekins and gently slide into the simmering water. Poach for 3–4 minutes until the whites are set but yolks remain soft. Remove with a slotted spoon.
  3. In a small skillet, melt butter over medium heat. Add Aleppo pepper or chili flakes and cook for 1 minute until fragrant. Remove from heat.
  4. Spread the garlicky yogurt onto a plate or shallow bowl. Place poached eggs on top.
  5. Drizzle with the spiced butter, season with salt and pepper, and garnish with sliced red onion and fresh dill.
  6. Serve immediately with warm toasted bread.

Notes

  • Use the freshest eggs possible for best poaching results.
  • If Aleppo pepper is unavailable, use a mix of paprika and chili flakes.
  • Let yogurt come to room temperature for best flavor and texture.

Nutrition

Keywords: çılbır, Turkish poached eggs, yogurt eggs, spicy butter eggs, Turkish breakfast

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