Description
Çılbır is a traditional Turkish breakfast dish featuring silky poached eggs served atop a bed of creamy herbed Greek yogurt and drizzled with a warm, spiced butter sauce. This elegant yet simple recipe combines fresh herbs, tangy yogurt, delicate poached eggs, and a fragrant Aleppo pepper butter that creates a harmonious blend of flavors and textures. Perfect for a sophisticated brunch or a comforting start to the day.
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 the Poached Eggs
- 4 large eggs (recommended 2 per person)
- 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 the Greek yogurt, olive oil, lemon juice, grated garlic, chopped dill, mint, and kosher salt. Whisk everything together thoroughly until smooth and well blended. Set this herbed yogurt mixture aside to allow the flavors to meld.
- Poach the eggs: Fill a medium saucepan with at least 3 inches of water and add the distilled white vinegar. Heat the water over medium heat until it reaches a gentle simmer just below boiling. Crack each egg separately into a small ramekin or bowl. Carefully drop one or two eggs into the simmering water at a time to ensure even cooking. Poach the eggs for about 3 minutes, or until the whites are fully set but the yolks remain soft and runny.
- Drain the eggs: Using a slotted spoon, gently remove each poached egg from the water and transfer them to a plate lined with paper towels or a clean kitchen towel. This step removes excess water and prevents the dish from becoming watery. Repeat with remaining eggs.
- Make the spiced butter sauce: In a small pan over medium heat, melt the unsalted butter. Add the Aleppo pepper and stir frequently, cooking until the butter becomes fragrant and slightly browned, about 1 minute. Be careful not to burn the butter.
- Assemble and serve: Divide the herbed yogurt evenly between shallow bowls. Gently place two poached eggs on top of each yogurt bed. Spoon the warm Aleppo pepper butter sauce over the eggs. Garnish with additional fresh dill or mint and sprinkle each poached egg with flaky sea salt and freshly ground black pepper. Serve immediately with pita or crusty bread for dipping.
Notes
- Nutrition facts do not include pita or crusty bread.
- To make poached eggs in advance: Poach eggs up to 1 day ahead and store in a sealed container filled with ice-cold water in the refrigerator. To reheat, warm a saucepan of water over medium heat and submerge each egg for 30-60 seconds before serving.
- The herbed yogurt mixture can also be made a day ahead and stored covered in the refrigerator to deepen the flavors.
Nutrition
- Serving Size: 1 serving (2 eggs with yogurt and sauce, excluding bread)
- Calories: 360
- Sugar: 4g
- Sodium: 400mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 370mg
