Çılbır (Turkish Eggs) Recipe

Prep: 15 mins

Cook: 12 mins

Total: 27 mins

Servings: 2 servings 

Rooted in tradition and packed with soothing flavors, this dish will soon be your (and your loved ones’) favorite. It’s the egg dish that proves eggs are welcome at any meal of the day. I was introduced to this dish while cooking along the Mediterranean, and it quickly became my go-to for serving as an elevated brunch or treating myself when I needed a little comfort. I love how easy it is to prepare while still bringing the wow factor, especially when I have a big group to feed.

What is Çılbır?

Çılbır, pronounced chil-burr, is one of the most popular breakfast recipes in Turkish cuisine. It’s simply poached eggs over a bed of garlicky yogurt drizzled with a spiced butter sauce. Make sure to use Greek yogurt versus plain yogurt because you want it to be a thick spread for the base of the dish. Full-fat Greek yogurt provides a richer mouthfeel, but fat-free can also be used. Alternatively, labneh thinned out with a bit more lemon juice works well too.

For the sauce, traditional recipes call for a rich spiced butter, though some variations use olive oil or a mix of olive oil and butter. Butter offers a rich mouthfeel, and we take it a step further by cooking it until the milk solids become toasted, creating brown butter or beurre noisette. Aleppo pepper or pul biber, a red chili flake common in the Middle East, adds layers of flavor without overwhelming heat.

How to Serve Çılbır

While there’s plenty going on in this dish, I love to complete the meal with a side of toasted bread. It’s the perfect vessel to scoop up every last delightful drop of eggs, yogurt, and butter. Look for simit, pide, Turkish bagels, or sourdough at your local bakery. Slightly heating the bread in the oven to soften it is recommended. Don’t skimp on the dill as its citrusy and slightly sweet, earthy undertones complement the tang and spice of the surrounding flavor notes perfectly.

Ingredients

For the Yogurt Spread:

• 1 cup plain Greek yogurt, room temperature
• 1 clove garlic
• 1 teaspoon lemon zest
• 2 teaspoons fresh lemon juice
• 2 tablespoons coarsely chopped fresh dill
• 1/4 teaspoon fine salt
• 1/2 teaspoon ground black pepper

For the Spiced Butter Sauce:

• 4 ounces (1/2 cup) unsalted butter, cut into pieces
• 1 tablespoon ground Aleppo chili pepper
• 1/4 teaspoon ground cumin

For the Poached Eggs:

• 1 tablespoon white vinegar or lemon juice
• 4 large eggs
• Fresh herbs, such as dill, mint, or parsley, for serving
• Flaky sea salt, for serving
• Turkish bagels or bread, for serving

Steps to Make It

1. Gather the Ingredients:

2. Make the Yogurt Spread:

   • Place the yogurt in a medium bowl. Grate the garlic directly into the yogurt. Add the lemon zest, juice, dill, salt, and pepper. Stir to combine. Set aside.

3. Make the Spiced Butter Sauce:

   • Melt the butter in a small saucepan or skillet over medium-low heat, swirling the pan occasionally, until the butter turns light golden color and foamy, about 2 minutes.
   • Continue to cook the butter until most of the bubbles subside, it smells nutty, and turns a light brown-hazelnut color, about 3 more minutes. Remove from the heat. Stir in the Aleppo pepper and cumin. Transfer to a bowl and set aside.

4. Poach the Eggs:

   • Bring a large pot of water to a boil over high heat. Stir in the vinegar. Reduce the water to a simmer (around 180 to 190 F).
   • Crack an egg into a separate small bowl, ramekin, or measuring cup. Gently lower the egg into the simmering water, holding the bowl just above the surface of the water to let the exterior of the egg set as it slides in.
   • Poach until the whites are firm and yolk is set but still soft, 2 to 3 minutes. Remove with a slotted spoon and transfer to a paper towel-lined plate. Repeat with the remaining eggs.

5. Assemble:

   • Divide the yogurt between two shallow bowls or plates, creating a well in the center. Place two poached eggs into each, then spoon as much of the spiced butter sauce over top as you like. Sprinkle with herbs and flaky sea salt. Serve with Turkish bagels or toasted bread to mop up all the flavors.

Recipe Tips

• Ensure the yogurt is at room temperature; cold yogurt can upset the warm, cozy vibes of the dish. If necessary, gently heat it over a water bath, but avoid overheating as this can cause curdling.
• Cutting the butter into pieces helps it melt and brown more evenly.
• Butter is easy to burn, so keep an eye on it when making your sauce. Aim for a light brown butter sauce—it will continue to cook and darken after removing from heat.
• A light-colored pan helps monitor the butter's color as it browns.
• Adding acid to the water helps the poached eggs hold their shape as they cook.
• Let the eggs come to room temperature before cooking to make cracking easier.
• Cracking the eggs into a bowl before dropping them into the pot helps prevent eggshells from getting into the water and allows for gentle lowering of the eggs to control their shape.
• The water should be simmering, not boiling when cooking the eggs. Vigorous boiling can break the eggs, while too low a temperature may cause them to fall apart before cooking.
• Poach two eggs at a time to avoid overcrowding.

Make Ahead

• The yogurt can be made ahead of time and stored in an airtight container for up to 1 week. Remove from the refrigerator 20 to 30 minutes before serving to allow it to come to room temperature.
• The butter sauce and eggs are best made fresh and served immediately for optimal taste and texture.

Recipe Variations

• The yogurt should serve as a vibrant base to this dish, so avoid overpowering it with strong flavors. You could use different citrus or herbs.
• Powdered garlic can be used in place of fresh garlic, adjusting the seasoning to taste.
• For a different texture, try making this dish with jammy soft-boiled eggs.
• Add a hit of umami to the butter sauce with bouillon powder, chopped anchovy or paste, miso, porcini powder, or a splash of soy sauce.
• Substitute 1/2 teaspoon red chili flakes mixed with 1/2 teaspoon paprika powder for Aleppo pepper if unavailable.
• Additional garnishes can include toasted sesame seeds, chili crunch, feta, or cherry tomatoes (preferably tomato confit).

How to Store

• This dish is best served immediately while warm, so it is not recommended to store for later.

Nutrition Facts (per serving)

• Calories: 302
• Fat: 21g
• Carbs: 17g
• Protein: 12g

Çılbır is a delightful and elegant dish that brings a unique flair to any meal. Whether served for brunch or as a comforting meal, its combination of creamy yogurt, perfectly poached eggs, and rich spiced butter is sure to impress. Enjoy!