Cilbir (Poached Eggs with Garlicky Yoghurt and Aleppo Butter)
Why this recipe works
- Warm and cool contrast: Soft poached eggs sit against cool, thick yoghurt, creating the defining contrast of the dish.
- Simple layered flavour: Garlic, dill and Aleppo pepper butter build depth without needing a long cooking time.
- Fast to serve: The yoghurt base and butter sauce come together while the poaching water heats, keeping the recipe practical for breakfast or brunch.
Get the most out of this recipe
Timing notes
- Serve immediately: Çılbır is best assembled just before eating, while the eggs are warm, the yolks are soft and the butter is still fluid.
- Take the chill off the yoghurt: Letting the yoghurt stand briefly before serving keeps it cool but not fridge-cold, which gives a better contrast with the eggs.
Authenticity notes
- Classic structure: The recognisable çılbır format is poached eggs over garlicky yoghurt, finished with warm spiced butter rather than a separate sauce.
- Serve with bread: Bread is the natural pairing, used to scoop up the yoghurt, runny yolk and Aleppo butter.
Ingredient notes
- Use full-fat yoghurt: Full-fat Greek yoghurt gives the base enough body to hold the eggs and balance the warm butter.
- Aleppo pepper flavour: Aleppo pepper brings mild heat, fruitiness and colour; keep the butter over low heat so the spice blooms without scorching.
Common mistakes
- Boiling the poaching water: Keep the water at a bare simmer. Rapid boiling can break up the whites and cook the eggs unevenly.
- Losing the runny yolk: Poach only until the whites are set if you want the yolks to enrich the yoghurt when cut open.
Equipment you'll need
Ingredients
Instructions
- Spoon the greek yogurt into a bowl and finely grate in the garlic. Finely chop most of the fresh dill and stir it through, reserving a little dill to finish.
- Melt the unsalted butter in a small saucepan over a low heat until foaming. Stir in the aleppo pepper and cook for 30 to 60 seconds until fragrant, then take off the heat so it does not brown.
- Fill a saucepan with water and bring to a gentle simmer, then stir in the apple cider vinegar. Crack the eggs into separate small cups if you can, to make them easier to slide in.
- Poach the eggs in the barely simmering water for 3 to 4 minutes, until the whites are set and the yolks are still runny. Lift out with a slotted spoon and let them drain briefly.
- Divide the garlicky yoghurt between two shallow bowls and nestle the eggs on top. Spoon over the warm aleppo butter and finish with the reserved dill, then serve straight away.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- Keep the poaching water at a bare simmer; if it boils, the whites will break up and the eggs will cook unevenly.
- For the best texture, take the yoghurt out of the fridge 10 minutes before serving so it is not ice-cold under the eggs.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, use pasteurised eggs and cook the yolks until firm.
Substitutions
- Replace Fresh dill with Fresh mint for a brighter, more cooling finish.
- Replace Apple cider vinegar with White vinegar to keep the poaching water gently acidic.
Storage
- Refrigerate up to 1 days
- Cilbir is best eaten immediately. You can mix the garlicky yoghurt and keep it covered in the fridge for up to 1 day; rewarm the butter gently and poach the eggs just before serving.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (25min active)
- Difficulty: Medium
- Cuisine: Turkish
-
Allergens:
Eggs Milk
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