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
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 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
