Description
Çılbır is a classic Turkish dish featuring delicately poached eggs served over a luscious bed of herbed Greek yogurt, topped with a fragrant butter sauce spiced with Aleppo pepper. This simple yet elegant recipe balances creamy, tangy, and spicy flavors making it a perfect savory breakfast or light meal, served alongside warm pita or crusty bread.
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 Serving
- 4 large eggs (2 per person recommended)
- 1 Tbsp distilled white vinegar
- Pita or crusty bread
- Flaky sea salt
- Freshly ground black pepper
For the Sauce
- 3 Tbsp (42g) unsalted butter
- 1 tsp Aleppo pepper
Instructions
- Make the herbed yogurt: In a large mixing bowl, combine 1 cup of Greek yogurt, 1 Tbsp olive oil, 1 Tbsp fresh lemon juice, one grated garlic clove, 1 Tbsp chopped dill, 2 tsp chopped mint, and ½ tsp kosher salt. Whisk thoroughly until smooth and evenly mixed, then set aside to let the flavors meld.
- Poach the eggs: Fill a medium saucepan with at least 3 inches of water and add 1 Tbsp white vinegar. Warm the water over medium heat until it reaches a gentle simmer, making sure it does not boil. Crack each egg carefully into individual small ramekins or bowls. When water is just below simmering, gently slide each egg from its container into the water, poaching two eggs at a time to ensure even cooking. Cook for about 3 minutes, or until the egg whites are fully set but the yolk remains runny.
- Drain the eggs: Using a slotted spoon, carefully remove each poached egg from the water and place them on a plate lined with paper towels or kitchen towels to absorb any excess moisture. Repeat with remaining eggs. These can be prepared a day in advance by storing in cold water in the refrigerator.
- Make the butter sauce: In a small pan over medium heat, melt 3 Tbsp of unsalted butter and add 1 tsp Aleppo pepper. Stir frequently and cook for about 1 minute until the butter is fragrant and the pepper is infused, then remove from heat.
- Assemble and serve: Divide the herbed yogurt evenly between shallow serving bowls. Top each bowl with two poached eggs. Spoon the warm butter and Aleppo pepper sauce over the eggs. Garnish with additional fresh dill or mint if desired. Sprinkle with flaky sea salt and freshly ground black pepper. Serve immediately with warm pita or crusty bread for dipping.
Notes
- Nutrition facts provided do not include pita or crusty bread.
- Poached eggs can be made one day ahead: store them in a sealed container filled with ice cold water in the refrigerator. To reheat, warm a saucepan of water on the stovetop to hot (not boiling), gently lower each egg into the water for 30-60 seconds, then serve.
- The herbed yogurt mixture can also be prepared a day in advance to allow flavors to deepen.
Nutrition
- Serving Size: 1 serving (2 eggs with yogurt and sauce)
- Calories: 350
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 370 mg
