Description
Çılbır is a traditional Turkish dish featuring perfectly poached eggs served atop creamy, tangy herbed Greek yogurt, drizzled with a fragrant butter sauce seasoned with Aleppo pepper. This elegant yet simple breakfast or brunch recipe combines silky textures and bright, fresh flavors, finished with a sprinkle of flaky sea salt and served with warm pita or crusty bread for a deliciously satisfying meal.
Ingredients
Scale
For the Herbed Yogurt
- 1 cup (240g) whole milk Greek yogurt
- 1 Tbsp (15ml) extra virgin olive oil
- 1 Tbsp fresh lemon juice (about ½ a small lemon)
- 1 clove garlic, peeled and grated or minced
- 1 Tbsp fresh dill, finely chopped, plus more for garnish
- 2 tsp fresh mint, finely chopped
- ½ tsp kosher salt
For Poaching the Eggs
- 4 large eggs (2 per person recommended)
- 1 Tbsp distilled white vinegar
For the Butter Sauce
- 3 Tbsp (42g) unsalted butter
- 1 tsp Aleppo pepper
To Serve
- Pita or crusty bread
- Flaky sea salt
- Freshly ground black pepper
Instructions
- Make the herbed yogurt: In a large mixing bowl, whisk together 1 cup Greek yogurt, 1 tablespoon olive oil, 1 tablespoon fresh lemon juice, the grated garlic clove, 1 tablespoon chopped dill, 2 teaspoons chopped mint, and ½ teaspoon kosher salt until fully combined. Set aside to let the flavors meld.
- Poach the eggs: Fill a medium saucepan with at least 3 inches of water and add 1 tablespoon distilled white vinegar. Heat over medium until the water is just below a simmer — avoid boiling. Crack each egg into a small ramekin or bowl. Gently slide two eggs at a time into the simmering water. Poach for about 3 minutes until the whites are set but yolks remain runny. The eggs will stay warm and not overcook while resting.
- Drain the eggs: Using a slotted spoon, carefully transfer each poached egg to a plate lined with paper towels or kitchen towel to absorb excess water. Repeat until all eggs are poached.
- Make the butter sauce: In a small pan over medium heat, melt 3 tablespoons unsalted butter with 1 teaspoon Aleppo pepper. Stir frequently and cook for about 1 minute until fragrant and the butter takes on a slight reddish hue from the pepper.
- Assemble and serve: Divide the herbed yogurt evenly between shallow serving bowls. Top each bowl with two poached eggs. Spoon the warm Aleppo butter sauce over the eggs. Garnish with additional fresh dill or mint. Sprinkle each egg with flaky sea salt and freshly ground black pepper. Serve immediately with warm pita or crusty bread for dipping.
Notes
- Nutrition facts do not include pita or crusty bread.
- Poached eggs can be made up to 1 day in advance; store them submerged in ice-cold water in a sealed container in the refrigerator. Reheat for 30-60 seconds in warm water before serving.
- The herbed yogurt mixture can also be made a day ahead and refrigerated.
Nutrition
- Serving Size: 1 serving (2 eggs with herbed yogurt and butter sauce)
- Calories: 320
- Sugar: 3g
- Sodium: 360mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 370mg
