🇹🇷 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 is Çılbır?+
Çılbır is a Turkish dish consisting of poached eggs served over a base of garlicky yogurt. It is typically consumed as a breakfast or brunch meal, often finished with a drizzle of melted chili-infused butter and fresh dill.
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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