Description
Çılbır is a traditional Turkish breakfast dish featuring perfectly poached eggs served over creamy, herbed Greek yogurt and topped with a fragrant butter sauce infused with Aleppo pepper. This quick and elegant recipe combines the richness of butter and eggs with fresh herbs and tangy yogurt, making it a delicious and satisfying start to your day.
Ingredients
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
Eggs and Poaching
- 4 large eggs (recommended 2 per person)
- 1 Tbsp distilled white vinegar
Sauce and Garnish
- 3 Tbsp (42g) unsalted butter
- 1 tsp Aleppo pepper
- Flaky sea salt
- Freshly ground black pepper
- Pita or crusty bread, for serving
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, 1 grated garlic clove, 1 Tbsp chopped dill, 2 tsp chopped mint, and ½ tsp kosher salt. Whisk well until smooth and set aside to develop flavors.
- Poach the eggs: Fill a medium saucepan with at least 3 inches of water and add 1 Tbsp distilled white vinegar. Heat over medium to bring it to a gentle simmer, avoiding a full boil. Crack each egg individually into small ramekins or bowls. Gently slide two eggs at a time into the simmering water to poach for about 3 minutes, until the whites are set and the yolks remain runny.
- Drain the eggs: Using a slotted spoon, carefully remove the poached eggs and transfer them to a paper towel or kitchen towel-lined plate to absorb excess water. Repeat with remaining eggs. Poached eggs can be prepared a day in advance if needed.
- Prepare the butter sauce: In a small pan over medium heat, melt 3 Tbsp unsalted butter and add 1 tsp Aleppo pepper. Stir often and cook until fragrant, about 1 minute, taking care not to burn the butter.
- Assemble and serve: Divide the herbed yogurt evenly into shallow serving bowls. Gently place two poached eggs on top of the yogurt in each bowl. Spoon the fragrant Aleppo butter sauce over the eggs. Garnish with additional fresh dill or mint, and sprinkle the eggs with flaky sea salt and freshly ground black pepper. Serve immediately with warm pita or crusty bread for dipping.
Notes
- Poached eggs can be made up to a day ahead and gently reheated in warm water before serving.
- Adjust the lemon juice and garlic in the yogurt to your taste preferences.
- Aleppo pepper adds a mild heat and fruity flavor; substitute with smoked paprika or red pepper flakes if unavailable.
- Use fresh herbs for the best flavor impact, but dried herbs can be used in a pinch (reduce quantity accordingly).
- Serve with crusty bread or pita to fully enjoy the rich yogurt and buttery sauce combination.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Turkish
