Çılbır: Turkish Poached Eggs
Before you come at me (I’m already bracing for the judgment, sorry! 😂), yes, I’m using Greek yogurt. I’ve been seeing a lot of comments on Çılbır videos on TikTok saying it’s not a real Turkish recipe if you use Greek yogurt. 😬
But hear me out: First, I did see Turkish yogurt online, but I couldn’t meet the minimum order requirement, lol. Second, I read on a lot of blogs that as long as you use thick, full-fat yogurt, it works just fine.
Alright, now let’s move on…
Çılbır is a classic Turkish dish of poached eggs served over thick, creamy yogurt, and topped with a spicy butter sauce. It’s a comforting, flavorful combo that’s usually enjoyed for breakfast, but it’s great any time of day. The rich yogurt balances the runny eggs, and the spiced butter adds a little kick. I know it’s not traditional to add dill, but I threw it in for extra flavor. Plus, I’m totally obsessed with dill.😅
I fell in love with Çılbır the first time I tried it. The mix of creamy yogurt, runny eggs, and spicy butter just hits every time. It’s refreshing, too! That’s why, even though I’ve made it multiple times, it always feels like the first time when I dig in.
Çılbır: Turkish Poached Eggs
Ingredients
- 150 g thick, full-fat yogurt
- 1 garlic clove finely grated
- Fresh dill chopped or cut into short pieces
- Salt to taste
- Poached eggs
- 2 tbsp butter
- Sweet paprika or sweet pepper powder
- Chili flakes
- Crusty bread for serving
Instructions
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Add the yogurt, grated garlic, and salt to a plate or shallow bowl. If using dill, you can add it at this point. Mix well and set aside while you poach the eggs.
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For the poached eggs: Fill a saucepan with about 3 inches of water and bring it to a gentle simmer (you want small bubbles, not a full boil). Crack each egg into a small fine-mesh strainer set over a bowl. Let the loose, watery part of the egg white drain off. Transfer the egg to a small bowl. Lower the bowl close to the surface of the water and gently slide the egg in. Leave it undisturbed for 2–3 minutes, or until the white is set and the yolk remains soft. Remove the egg with a slotted spoon and drain on a paper towel.
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For the spiced butter: In a small pan, melt the butter over medium heat. Once melted, add the sweet paprika and chili flakes. Let them sizzle for a few seconds, then remove from heat.
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Gently place the poached eggs on top of the yogurt mixture. Drizzle with the warm spiced butter. Sprinkle with fresh dill (or other herbs) and a few extra chili flakes, if desired.
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Serve immediately with toasted sourdough or other crusty bread. Enjoy!
