Çılbır
Turkish Poached Eggs with Garlic Yogurt and Chili Butter
A classic Ottoman breakfast dish featuring perfectly poached eggs nestled on a bed of creamy garlic-infused yogurt, all drizzled with a fragrant, spiced chili butter. It's a delightful balance of cool, creamy, and warm, spicy flavors.
🧂 Ingredients
- 4 Eggs(Large, fresh eggs are best for poaching.)
- 300 g Greek yogurt(Full-fat Greek yogurt will provide the creamiest texture. Ensure it's at room temperature for best results.)
- 2 cloves Garlic(Finely minced or grated for a smooth consistency.)
- 50 g Unsalted butter
- 1 tsp Sweet paprika
- 1 tsp Aleppo pepper flakes(Adds a mild, fruity heat and vibrant color. If unavailable, use a pinch of red pepper flakes and a tiny pinch of smoked paprika.)
- 2 tbsp White vinegar(Added to the poaching water to help the egg whites set.)
- to taste Salt
- to taste Freshly ground black pepper
👨🍳 Instructions
- 1
Prepare the garlic yogurt: In a medium bowl, combine the room-temperature Greek yogurt with the finely minced garlic. Stir well until thoroughly combined. Season generously with salt and freshly ground black pepper to taste. Cover and set aside, or refrigerate if making ahead (bring back to room temperature before serving).
⏱️ 3 minutes - 2
Poach the eggs: Fill a wide, shallow pan with about 2-3 inches of water. Add the vinegar and a pinch of salt. Bring the water to a gentle simmer over medium heat (around 80-85°C / 175-185°F). Do not let it boil vigorously. Crack each egg into a small ramekin or cup. Carefully slide the eggs, one at a time, into the simmering water. Poach for 3-4 minutes, or until the egg whites are set and the yolks are still runny. Use a slotted spoon to gently remove the poached eggs from the water and drain them on a paper towel-lined plate.
⏱️ 5 minutes - 3
Make the chili butter: While the eggs are poaching or just after, melt the butter in a small saucepan over medium-low heat. Once melted, stir in the sweet paprika and Aleppo pepper flakes. Continue to cook for about 1-2 minutes, swirling the pan occasionally, until the spices are fragrant and the butter is lightly sizzling. Be careful not to burn the spices. Remove from heat immediately.
⏱️ 3 minutes - 4
Assemble the dish: Divide the garlic yogurt between two shallow serving bowls. Gently place two poached eggs on top of the yogurt in each bowl. Drizzle the warm, spiced chili butter generously over the eggs and yogurt. Serve immediately.
⏱️ 1 minute
💡 Pro Tips
- ✓For the creamiest garlic yogurt, ensure it is at room temperature before mixing. Cold yogurt can be too stiff.
- ✓The chili butter should sizzle gently when the spices are added; this indicates the butter is hot enough to release the flavors of the spices without burning them.
- ✓Çılbır is a traditional Ottoman breakfast dish, often served as a celebratory meal.
- ✓To ensure perfectly poached eggs, use the freshest eggs possible and a gentle simmer, not a rolling boil.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add finely chopped fresh dill or parsley to the yogurt for a fresh, herbaceous note.
- Sprinkle with a pinch of sumac for a tangy citrus flavor.
- Serve with crusty bread for dipping.