Çılbır aka Turkish Poached Eggs in Garlic Yogurt

About This Çılbır Recipe

Çılbır is a traditional Turkish breakfast dish featuring soft poached eggs in a bed of tangy garlic yogurt and finished with hot chili butter. The flavors are layered and comforting: creamy yogurt, runny yolks, fresh herbs, warm spices, and rich melted butter. It looks stunning but is incredibly simple to make! Serve with bread to scoop up every bite.

Why You’ll Love This Recipe

• Creamy, tangy, rich, and unbelievably flavorful

• A gorgeous breakfast or brunch that feels restaurant-quality

• Foolproof poaching technique (no swirling!)

• Ready in under 20 minutes

• Perfect with sourdough, pita, or Turkish bread

• Easily doubled

Ingredients You’ll Need

• Greek yogurt

• Garlic

• Lemon zest & juice

• Dill, mint, basil (optional)

• Eggs

• White vinegar

• Butter

• Red pepper flakes + chili powder

• Salt & pepper

How to Make It

Mix yogurt with lemon, garlic, and herbs. Let eggs sit in a vinegar bath until the whites begin to firm. Poach eggs in gently simmering water until soft and silky. Make chili butter by melting butter with spices. Spoon yogurt onto a plate, top with poached eggs, drizzle with chili butter, garnish with herbs, and serve with bread.

Tips for Success

• Let eggs sit in vinegar solution—no need to swirl water

• Cook butter on low so spices bloom without burning

• Use full-fat Greek yogurt for best texture

• Adjust lemon and garlic to your taste

• Don’t overcrowd the pot—poach 1–2 eggs at a time for best results

• Warm the yogurt slightly if you don't want cold yogurt beneath hot eggs

Frequently Asked Questions

Can I prep anything ahead?
Yes — the yogurt mixture and chili butter can be made 1 day ahead.

What bread works best?
Sourdough, crusty baguette, pita, flatbread, or Jim Lahey’s No Knead Bread.

Can I skip basil?
Totally — dill + mint are traditional and delicious.

Can I poach multiple eggs at once?
Yes, but the vinegar soak makes transferring each one individually easier.

What to Serve With Çılbır

• Sourdough or no-knead bread

• Tomato & cucumber salad

• Roasted potatoes

• Pita or flatbread

• A simple side of olives

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• Immersion Blender Hollandaise Sauce

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• Blueberry Bacon Buttermilk Pancakes

Çılbır Recipe

Ingredients

Serves 2–3

• 1 cup Greek yogurt

• Zest of ½ lemon

• 2 tbsp lemon juice

• ¼ cup fresh dill, chopped (divide: half for yogurt, half for garnish)

• 8–10 mint leaves, sliced (divide: half for yogurt, half for garnish)

• 8–10 basil leaves, sliced (optional)

• 1 garlic clove, grated

• 6 eggs

• 1 cup vinegar

• 4 tbsp butter (salted)

• 1 tsp red pepper flakes

• 1 tsp chili powder

• Salt & pepper to taste

• Fresh bread or pita, for serving

Instructions

Step 1 — Make the Garlic Yogurt

1. In a medium bowl, combine Greek yogurt, lemon zest, lemon juice, half the dill, half the mint, half the basil (if using), and the grated garlic.

2. Season with salt and pepper to taste.

3. Set aside.

   • Optional but recommended: If you prefer the yogurt not to be cold under warm eggs, let it sit at room temperature for 15–20 minutes before serving.

Step 2 — Prep the Eggs (Foolproof Poaching Method)

1. In a medium-large bowl, combine 1 cup vinegar + 1 cup water.

2. Crack in 2–3 eggs and let them sit in the vinegar mixture for about 10 minutes, until the outer layer of the egg whites becomes lightly opaque.

3. Meanwhile, heat a saucepan with 3–4 inches of water over medium heat until gently simmering (not bubbling).

Step 3 — Make the Chili Butter

1. Melt butter in a small saucepan over low heat.

2. Add red pepper flakes and chili powder.

3. Stir and cook for 1 minute to bloom the spices.

4. Remove from heat.

Step 4 — Poach the Eggs

1. Using a ladle or small bowl, gently lift each egg from the vinegar bath.

2. Lower each egg into the gentle simmer.

3. Poach to your liking:

   • 2–3 minutes → runny yolks (traditional)

   • 3–4 minutes → lightly set yolks

4. Transfer poached eggs to a towel-lined plate while you cook the remainder.

Step 5 — Assemble

1. Spread about ⅓–½ of the yogurt mixture onto a plate.

2. Add 2–3 poached eggs.

3. Drizzle generously with warm chili butter.

4. Garnish with remaining herbs.

5. Serve immediately with fresh bread or pita to scoop everything up.

Notes & Tips

• Adjust herbs based on preference — dill is essential, mint is fantastic, basil is optional.

• You can warm the yogurt very gently in the microwave (5–8 seconds) if you dislike cold yogurt.

• Poach eggs one or two at a time for best results.

• Chili butter can be spicier by adding more red pepper flakes.

• Leftover yogurt mixture can be used as a dip or spread.