If you’re craving something elegant yet surprisingly simple, you need to try this Turkish Çılbır Eggs with Herbed Yogurt Recipe. I absolutely love how the velvety poached eggs sit atop tangy, aromatic herbed yogurt, all rubbed with buttery Aleppo pepper sauce—it’s like breakfast but with a comforting Mediterranean hug. When I first made this, I was hooked, and I’m confident you’ll find it just as irresistible. Let’s dive in!
Why You’ll Love This Recipe
- Simplicity Meets Sophistication: Minimal ingredients come together for a dish that looks and tastes gourmet.
- Perfectly Poached Eggs: I’ll guide you through tricks to get that runny yolk every time.
- Lush Herbed Yogurt: Fresh herbs and bright lemon juice create a tangy, creamy base you’ll crave.
- Aromatic Butter Sauce: Spicy Aleppo pepper butter adds that magical, warm finish that takes the dish over the top.
Ingredients You’ll Need
To make this Turkish Çılbır Eggs with Herbed Yogurt Recipe, you want fresh, quality ingredients that bring out each flavor perfectly. The creamy Greek yogurt mixed with herbs and lemon gives the dish a bright foundation, while the eggs and buttery sauce round it out beautifully.
- Greek yogurt: Go for whole milk Greek yogurt for the creamiest texture and best tang.
- Extra virgin olive oil: Adds richness and balances the lemon’s sharpness.
- Fresh lemon juice: Freshly squeezed is key for brightness in the yogurt.
- Garlic: I like grating mine finely to mix seamlessly into the yogurt.
- Fresh dill and mint: Herbs make all the difference here—use fresh for that garden-fresh flavor.
- Kosher salt: Enhances all the flavors without overpowering.
- Large eggs: Fresh eggs poach better; I recommend two per person.
- Distilled white vinegar: Helps the poached eggs keep their shape.
- Unsalted butter: For that luscious sauce with Aleppo pepper.
- Aleppo pepper: A staple in Turkish cooking—it’s mildly spicy and fruity; if you can’t find it, mild chili flakes are a good substitute.
- Pita or crusty bread: For sopping up all that goodness—you won’t want to miss this!
- Flaky sea salt & black pepper: Finishing touches that bring all the flavors together.
Variations
I love tweaking this Turkish Çılbır Eggs with Herbed Yogurt Recipe depending on what herbs I have or the occasion. Don’t hesitate to personalize it—you might find a new favorite version.
- Spicy Kick: I once added a pinch of smoked paprika to the butter sauce for an extra smoky warmth—it was a game changer!
- Dairy-Free Option: Swap the Greek yogurt with a thick coconut or almond yogurt; the herbs still shine through.
- Herb Mix: Try parsley or chives if you don’t have dill or mint handy—each gives a unique twist.
- Additional Toppings: Toasted pine nuts or sumac sprinkled on top can amp up the texture and flavor.
How to Make Turkish Çılbır Eggs with Herbed Yogurt Recipe
Step 1: Whisk Up the Herbed Yogurt Base
Start by mixing your Greek yogurt with olive oil, fresh lemon juice, grated garlic, chopped dill, mint, and kosher salt. I like to whisk it thoroughly to make it smooth and fluffy—this combo is what gives the dish its vibrant, tangy depth. Set it aside; it’ll marry the flavors beautifully while you prepare the eggs.
Step 2: Perfectly Poach Your Eggs
Fill a medium saucepan with about 3 inches of water and add a tablespoon of white vinegar. Bring it to a gentle simmer—not a boil—to avoid breaking the delicate egg whites. Crack each egg into a small ramekin then gently slide them in one or two at a time. Poach for exactly 3 minutes for that runny yolk that just oozes when you cut into it. Use a slotted spoon to lift them out and place on a paper towel to absorb extra water. I recommend poaching in batches so the eggs cook evenly—trust me, it makes all the difference.
Step 3: Cook the Luscious Butter Sauce
In a small pan, melt the butter over medium heat, then stir in the Aleppo pepper. Cook for about a minute until the aroma fills your kitchen—that warm, slightly spicy finish is essential to this dish. Be careful not to burn the butter; stirring constantly helps keep it from browning too much.
Step 4: Assemble and Serve
Divide the herbed yogurt into shallow bowls, gently place two poached eggs on top, then drizzle generously with the buttery Aleppo pepper sauce. Garnish with extra fresh dill or mint and sprinkle flaky sea salt and freshly ground black pepper over everything. Serve immediately with warm pita or crusty bread that you’ll use to scoop up every last bit—my family literally fights over the bread at the table!
Pro Tips for Making Turkish Çılbır Eggs with Herbed Yogurt Recipe
- Use Fresh Eggs: Fresh eggs hold their shape better when poached, so buy them as fresh as possible for picture-perfect results.
- Simmer, Don’t Boil: I learned the hard way—vigorous boiling makes egg whites ragged; gentle simmering keeps them silky smooth.
- Timing Is Everything: Set a timer for 3 minutes—any longer, and you lose that runny yolk magic.
- Prepare Ahead: Poach eggs a day before and keep them in ice water in the fridge; reheating briefly in warm water works wonders.
How to Serve Turkish Çılbır Eggs with Herbed Yogurt Recipe
Garnishes
My go-to garnish is extra fresh dill and mint because they brighten the dish visually and flavor-wise. I also love sprinkling a pinch of flaky sea salt at the end—it boosts the complexity of all the elements. Sometimes, I add a few cracks of black pepper for a little bite.
Side Dishes
This dish is wonderful with warm pita bread for dipping, or a thick slice of crusty sourdough. If you want to add something extra, I often serve a simple cucumber and tomato salad dressed with a squeeze of lemon to keep things fresh and light.
Creative Ways to Present
For brunch parties, I like serving this Turkish Çılbır Eggs with Herbed Yogurt Recipe on decorative shallow bowls and arranging several servings on a wooden board garnished with edible flowers and extra herbs—guests love how special it looks, and it encourages sharing.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store poached eggs in a container with ice-cold water in the fridge to keep them from drying out. Keep the herbed yogurt and butter sauce separate in airtight containers to maintain their flavors and textures.
Freezing
I don’t recommend freezing this dish because the yogurt and poached eggs lose their textures and freshness. However, you can freeze the butter sauce for later use without any issues.
Reheating
To reheat, gently warm the poached eggs by dipping them in hot (not boiling) water for about 30-60 seconds. Heat the butter sauce in a small pan or microwave quickly, then assemble fresh with cold herbed yogurt so the textures stay perfect.
FAQs
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Can I use regular yogurt instead of Greek yogurt in Turkish Çılbır Eggs with Herbed Yogurt Recipe?
You can, but Greek yogurt is thicker and creamier, which makes it ideal for this dish. If you only have regular yogurt, strain it through a cheesecloth for an hour or two to thicken it up before mixing with herbs.
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How do I know when my poached eggs are perfectly cooked?
Poach the eggs for about 3 minutes for set whites and runny yolks. The whites should hold neatly around the yolk without sagging, and the yolk should give slightly when you press or cut into it.
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What’s the best substitute for Aleppo pepper in the butter sauce?
If Aleppo pepper isn’t available, mild chili flakes or smoked paprika can work in a pinch. Just use less and add gradually to match the flavor intensity you enjoy.
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Can I make Turkish Çılbır Eggs with Herbed Yogurt Recipe ahead of time?
Yes! The yogurt mixture can be prepared a day ahead, and the eggs can be poached in advance and stored in cold water in the fridge. Just reheat the eggs gently before serving.
Final Thoughts
This Turkish Çılbır Eggs with Herbed Yogurt Recipe quickly became one of my go-to brunch dishes because it feels luxurious but requires surprisingly little effort. I love feeding it to friends and family—they always ask for seconds and the recipe! Give it a try—you’ll enjoy that perfect balance of creamy, tangy, silky, and spicy all in one bite. Trust me, once you make it, it’ll earn a permanent spot in your breakfast (or anytime!) rotation.
Print
Turkish Çılbır Eggs with Herbed Yogurt Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Poaching
- Cuisine: Turkish
- Diet: Low Fat
Description
Çılbır is a classic Turkish breakfast dish featuring perfectly poached eggs served over a creamy herbed Greek yogurt and topped with a fragrant Aleppo pepper-infused butter sauce. This simple yet elegant dish is finished with fresh herbs, flaky sea salt, and warm pita or crusty bread for dipping, delivering a delightful blend of textures and flavors.
Ingredients
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 Sauce
- 3 Tbsp (42g) unsalted butter
- 1 tsp Aleppo pepper
For Serving
- Pita or crusty bread
- Flaky sea salt
- Freshly ground black 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, 1 grated garlic clove, 1 Tbsp chopped dill, 2 tsp chopped mint, and ½ tsp kosher salt. Whisk well until smooth and creamy, then set aside.
- Poach the eggs: Fill a medium saucepan with at least 3 inches of water, add 1 Tbsp distilled white vinegar, and heat over medium until a gentle simmer is reached—avoid boiling. Crack each egg into a small ramekin or bowl. Carefully slide eggs one at a time into the simmering water, poaching for about 3 minutes or until the whites are fully set but yolks remain runny. Poach two eggs at once for even cooking. Remove with a slotted spoon and drain on paper towels.
- Prepare the butter sauce: In a small pan over medium heat, melt 3 Tbsp unsalted butter. Add 1 tsp Aleppo pepper and cook, stirring often, until fragrant, about 1 minute. Remove from heat.
- Assemble and serve: Divide the herbed yogurt evenly between shallow serving bowls. Gently place two poached eggs on top of the yogurt in each bowl. Spoon the warm Aleppo pepper butter sauce over the eggs. Garnish with additional fresh dill or mint, sprinkle with flaky sea salt and freshly ground black pepper. Serve immediately with warm pita or crusty bread for dipping.
Notes
- Nutrition facts exclude pita or crusty bread.
- To make poached eggs in advance: Poach eggs up to one day before serving. Store them in a sealed container filled with ice cold water in the refrigerator. Reheat by warming a saucepan of water on medium heat, then gently lowering eggs into warm water for 30-60 seconds before serving.
- The herbed yogurt mixture can be prepared a day in advance and refrigerated for enhanced flavor.
Nutrition
- Serving Size: 1 serving (2 eggs with herbed yogurt and sauce)
- Calories: 320
- Sugar: 3g
- Sodium: 370mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 370mg
