🇹🇷 Turkey · Food
Çılbır (Turkish Poached Eggs with Yogurt)
By eatmundo · July 5, 2026
Çılbır is a vibrant and delightful Turkish breakfast or light meal, featuring perfectly poached eggs nestled on a bed of creamy garlic yogurt. Drizzled with a warm, spicy butter sauce infused with paprika and red pepper flakes, it’s a simple yet incredibly satisfying dish that awakens the senses.
Ingredients
check them off as you prepareHow to Make It
- 1
First, prepare the garlic yogurt. In a medium bowl, combine 1.5 cups (360g) of plain full-fat yogurt with 2 cloves of minced garlic and 1/2 teaspoon of salt. Stir well until smooth, then spread it evenly onto a serving plate or two individual bowls. Set aside.
- 2
Next, prepare the poaching liquid. Fill a wide, shallow pot or deep pan with about 5-6 cm (2-2.5 inches) of water. Add 1 tablespoon of vinegar and 1/2 teaspoon of salt to the water. Bring the water to a gentle simmer over medium-low heat – aim for small, lazy bubbles, not a rolling boil.
- 3
Carefully crack 2 large eggs, one at a time, into separate small bowls or ramekins. This helps to keep the yolks intact and makes it easier to slide them into the water.
- 4
Using a spoon, gently swirl the simmering water to create a vortex. Carefully slide one egg into the center of the swirl, then quickly add the second egg if there's enough space. Poach the eggs for 3-4 minutes for soft, runny yolks and set whites. Adjust timing for desired doneness.
- 5
While the eggs poach, prepare the spiced butter. In a small saucepan, melt 2 tablespoons (30g) of unsalted butter over medium-low heat. Once melted and lightly foamy, remove from heat.
- 6
Stir in 1 teaspoon of red pepper flakes and 1/2 teaspoon of paprika into the melted butter. Swirl to combine and allow the spices to infuse the butter for about 30 seconds. The butter should be fragrant and vibrant red.
- 7
Carefully remove the poached eggs from the water using a slotted spoon, allowing any excess water to drain. Gently place each egg on top of the prepared garlic yogurt on your serving plate.
- 8
Generously drizzle the warm spiced butter over the poached eggs and yogurt. Garnish with a sprinkle of fresh chopped dill or parsley if desired. Serve immediately with crusty bread to scoop up every delicious bite.
Frequently Asked Questions
What kind of yogurt is best for Çılbır?+
Full-fat plain yogurt, such as Greek yogurt or a thick Turkish yogurt (süzme yoğurt), is ideal for Çılbır as it provides a rich, creamy base that won't curdle easily when mixed with warm eggs. Avoid low-fat or flavored yogurts for authentic texture and taste.
What's the best way to poach eggs for Çılbır to ensure tender whites and runny yolks?+
Use fresh eggs and poach them gently in simmering water (not boiling) with a splash of vinegar for about 3-4 minutes. This technique helps the whites set quickly around a perfectly runny yolk, crucial for the dish's texture.
How can I prevent the red pepper flake butter sauce from burning?+
Melt the butter over low to medium-low heat, add the red pepper flakes, and cook just until fragrant and the flakes slightly darken, about 30-60 seconds. Remove it from the heat immediately to avoid burning the spices, which can turn bitter.
Should Çılbır be served hot or cold, and what's it typically eaten with?+
Çılbır is best served immediately and warm, with the poached eggs and chili butter spooned over the cool garlic yogurt. It's traditionally enjoyed for breakfast or a light meal, often accompanied by crusty bread for dipping.
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