Turkish Eggs Çılbır

5 from 7 votes

Turkish eggs çılbır is poached eggs served over garlicky yogurt with a sizzling chili butter, a classic Turkish breakfast (and meze) ready in about 15 minutes.

Prep Time10

Cook Time5

Total Time15

Course: Breakfast

Cuisine: Turkish

Diet: Gluten Free, Vegetarian

Servings: people

Calories: 204kcal

Author: Ayla Clulee

Ingredients

10 oz Greek yogurt or plain yogurt (300 grams)
1 clove garlic
2 eggs
1 tablespoon butter or olive oil
½ teaspoon chili flakes (pul biber or Aleppo pepper)
¼ teaspoon sea salt
½ tablespoon cider vinegar or white wine vinegar
4 cups water
fresh mint or dill to garnish (chopped)

US Customary - Metric

Instructions

Prepare the Yogurt Base

Bring the yogurt to room temperature and add the garlic, sea salt, and chopped mint or dill (optional).
Transfer the yogurt sauce to a serving bowl and set it aside.

Poaching the Eggs

Fill a saucepan with water, add the vinegar and bring it to a boil.
Crack the eggs into two separate small dishes to ensure their freshness. Let the water gently boil before adding the eggs.
Once the water is boiling, use a wooden spoon to stir the water to create a vortex. This helps to keep the eggs in a nice round shape while poaching.
Leave the first egg in the middle of the vortex and then add the second egg straight afterward.
Swirl your boiling water again gently without touching the eggs and let them poach for 2 to 3 minutes, depending on how soft you want your yolk to be.

Prepare the Chili Butter and Build the Çılbır

You can prepare the chili butter while the eggs are poaching. Melt the butter in a small pan, and add the chili when the butter starts to bubble. Stir and the sauce will be ready to serve.
When the eggs are done to your liking, remove them using a slotted spoon and place them on the yogurt.
Drizzle on a generous amount of chili-infused butter and serve with your favorite crusty bread on the side.

Video

Notes

Yogurt temperature matters most. Bring it fully to room temperature before mixing in the garlic. Cold yogurt is what makes the chili butter seize and turn grainy instead of pooling smoothly on top.
Use the freshest eggs you can find, straight from the fridge. Fresh, cold eggs hold their shape far better in the poaching water than older ones.
For neater whites, crack each egg into a fine-mesh sieve first and give it a gentle shake to drain off the loose, watery part before sliding it into the water. This one step makes the biggest visual difference.
Don't skip the vinegar in the poaching water. It helps the whites set quickly so they wrap around the yolk instead of feathering apart.
Watch the butter closely. Let it turn a light golden brown for a nuttier flavor, but pull it off the heat the moment you add the chili so it doesn't burn or turn bitter.
No pul biber on hand? Aleppo pepper or regular red pepper flakes both work as a substitute; just adjust the amount to taste since they vary in heat.
Serve immediately. Çılbır doesn't hold well: the eggs keep cooking and the yogurt loses its chill contrast the longer it sits, so plate it up as soon as everything's ready.
Leftovers aren't recommended. If you're cooking for one, halve the recipe rather than trying to save half for later.

Nutrition