Name: Çılbır: Turkish Eggs with Creamy Yogurt & Butter Sauce Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Turkish
Ingredients: 1 cup (240g) whole milk Greek yogurt; 1 Tbsp (15ml) extra virgin olive oil; 1 Tbsp fresh lemon juice (about ½ a small lemon); 1 clove garlic, peeled and grated or minced; 1 Tbsp fresh dill, finely chopped, plus more for garnish; 2 tsp fresh mint, finely chopped; ½ tsp kosher salt; 4 large eggs (2 per person); 1 Tbsp distilled white vinegar; 3 Tbsp (42g) unsalted butter; 1 tsp Aleppo pepper; Pita or crusty bread; Flaky sea salt; Freshly ground black pepper

Jump to Recipe· 3.9 from 12 reviews

If you are looking for a dish that is both elegant and comforting, then you will absolutely fall in love with Çılbır: Turkish Eggs with Creamy Yogurt & Butter Sauce Recipe. This traditional Turkish breakfast is a magical combination of silky poached eggs sitting atop luscious herbed yogurt, all drizzled with a warm, aromatic butter sauce spiced with Aleppo pepper. Every bite delivers a gorgeous blend of creamy textures and vibrant flavors that make it an unforgettable meal, perfect for any time you want to treat yourself to something special yet wonderfully straightforward.

Ingredients You’ll Need

A white bowl with a green inside holds a mix of ingredients arranged in separate sections: a dollop of white creamy yogurt, golden yellow olive oil pooling around it, finely chopped green herbs like dill and mint, and a small pile of grated garlic. The bowl sits on a white marbled surface scattered with bread slices, garlic bulbs, lemon halves, leafy herbs, a small white salt holder, and white ceramic bowls of spices, creating a fresh and rustic cooking scene. photo taken with an iphone --ar 4:5 --v 7

The beauty of Çılbır lies in its simplicity, and each ingredient plays a starring role. From the fresh herbs that brighten the yogurt to the rich butter infused with the warmth of Aleppo pepper, every element adds depth and personality to the dish.

Whole milk Greek yogurt (1 cup / 240g): The creamy, tangy base that provides a luscious texture and gentle acidity.
Extra virgin olive oil (1 Tbsp / 15ml): Adds silkiness and a fruity aroma to the herbed yogurt.
Fresh lemon juice (1 Tbsp): Brings a lift of brightness to balance the richness.
Garlic clove (1, grated): Infuses a savory pungency into the yogurt without overpowering.
Fresh dill (1 Tbsp, finely chopped): Offers a fragrant, grassy note that evokes Mediterranean freshness.
Fresh mint (2 tsp, finely chopped): Adds a cool, herbal counterpoint to the dish’s richness.
Kosher salt (½ tsp): Essential for seasoning and enhancing all the flavors.
Large eggs (4): The star of the show, perfectly poached with silky whites and runny yolks.
Distilled white vinegar (1 Tbsp): Helps set the egg whites perfectly during poaching.
Pita or crusty bread: For scooping up every luscious bit of the dish.
Flaky sea salt: A finishing touch that adds texture and bursts of sea flavor.
Freshly ground black pepper: Adds mild heat and complexity to each bite.
Unsalted butter (3 Tbsp / 42g): Creates a rich and velvety sauce base.
Aleppo pepper (1 tsp): Offers a smoky, mildly spicy flavor that makes the butter sauce unforgettable.

How to Make Çılbır: Turkish Eggs with Creamy Yogurt & Butter Sauce Recipe

Step 1: Prepare the Herbed Yogurt

Begin by making the herbed yogurt which is the foundation of this divine dish. In a large bowl, combine the Greek yogurt, olive oil, lemon juice, grated garlic, fresh dill, chopped mint, and kosher salt. Whisk everything together until smooth and creamy. This mixture should be bright, slightly garlicky, and fresh with herbs – it sets the stage for the eggs and buttery sauce perfectly.

Step 2: Poach the Eggs Perfectly

Next, fill a saucepan with at least three inches of water and bring it to a gentle simmer over medium heat, adding the white vinegar. The vinegar is key to helping the egg whites coagulate nicely, resulting in neat, silky poached eggs. Crack each egg individually into a small bowl, then gently slide them into the water one or two at a time. Poach for 3 minutes until the whites are set but the yolk remains runny. Using a slotted spoon, transfer the eggs to a towel-lined plate to drain any excess water. Taking care during this step ensures a perfectly tender egg that will melt in your mouth.

Step 3: Make the Spiced Butter Sauce

While the eggs are poaching or resting, melt the butter in a small pan over medium heat. Once melted, add the Aleppo pepper and stir frequently until fragrant, about a minute. This quick step transforms simple butter into an aromatic, slightly smoky sauce that complements the tangy yogurt and tender eggs with an irresistible warmth.

Step 4: Assemble Your Çılbır

To assemble, divide the creamy herbed yogurt evenly onto shallow bowls or plates. Arrange two poached eggs on top of the yogurt in each serving. Generously drizzle the warm Aleppo pepper butter over the eggs so it pools invitingly into every crevice. Finally, sprinkle with flaky sea salt, freshly ground black pepper, and if you like, a little extra dill or mint for a fresh garnish. Serve immediately with pita or crusty bread to scoop up every last bit of this wonderful dish.

How to Serve Çılbır: Turkish Eggs with Creamy Yogurt & Butter Sauce Recipe

Two white speckled bowls are filled with three soft white poached eggs each, sitting on a thick layer of creamy white yogurt or sauce. Bright red-orange chili oil is drizzled over the eggs in thin streaks, adding a vibrant contrast. Fresh green herbs like dill and parsley are sprinkled on top for color. Each bowl has three small toasted bread slices resting on the side inside the bowl. A silver spoon is placed inside the top bowl. The bowls are set on a white marbled surface with scattered toasted bread slices, a grey cloth napkin on the left, and a few green mint leaves around. The light is soft and natural, making the food look fresh and inviting. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding fresh herbs like chopped dill or mint as a garnish not only brightens the plate but enhances the herbal notes in the yogurt. A sprinkle of flaky sea salt provides little pops of texture and flavor, while a dash of freshly cracked black pepper adds a mild, warming spice. For those who love a bit more heat, a pinch of extra Aleppo pepper on top works beautifully too.

Side Dishes

Çılbır is wonderfully versatile and pairs beautifully with warm, crusty bread or soft pita to scoop up the creamy goodness. For a heartier brunch, consider serving with grilled tomatoes, sautéed greens, or even a side of smoky roasted potatoes. A fresh, simple salad with cucumbers and tomatoes tossed in lemon juice would add a refreshing contrast too.

Creative Ways to Present

While traditionally served in shallow bowls, this dish also looks stunning on a rustic wooden board with individual portions of yogurt, eggs, and butter sauce arranged artfully. Another fun idea is to serve it in small ramekins for an elegant brunch spread, allowing guests to scoop their own bites. Feel free to get creative with garnishes, perhaps adding toasted pine nuts or a drizzle of chili oil for extra flair.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, store the herbed yogurt and poached eggs separately for best results. The yogurt will keep well refrigerated for up to 2 days without losing its freshness. Poached eggs are best eaten the same day but can be refrigerated in cold water for up to 24 hours.

Freezing

Freezing is not recommended for Çılbır due to the delicate texture of poached eggs and the creamy yogurt which can separate upon thawing. For best flavor and texture, enjoy fresh or store in the fridge as mentioned.

Reheating

Reheat poached eggs gently by warming them in hot water for about 30 to 60 seconds, just until slightly warmed through. Avoid microwaving as it can toughen the eggs and ruin the lovely texture. The herbed yogurt should be served chilled or at room temperature for optimal taste and creaminess. The butter sauce can be quickly reheated on the stovetop or microwave to bring it back to warm, silky perfection.

FAQs

Can I use low-fat yogurt instead of whole milk Greek yogurt?

While you can use low-fat yogurt, the richness and creaminess of whole milk Greek yogurt are integral to this dish’s indulgent texture and flavor. Using full-fat yogurt ensures a luscious mouthfeel that balances perfectly with the buttery sauce.

How do I know when the poached eggs are done?

The eggs are ready when the whites are fully set and firm but the yolks remain runny and luscious. Usually, 3 minutes of poaching at a gentle simmer achieves this. Gently lift one out with a slotted spoon to check if you’re unsure.

Can I make the butter sauce with other spices?

Absolutely! Aleppo pepper is traditional and gives a wonderfully smoky, mildly spicy note, but you can experiment with smoked paprika, red chili flakes, or even a touch of cumin for different flavor profiles.

Is Çılbır suitable for a gluten-free diet?

Yes! The main components of Çılbır are naturally gluten-free. Just be sure to serve it with gluten-free bread or enjoy it on its own for a satisfying gluten-free breakfast or brunch option.

Can I prepare any parts of this dish ahead of time?

The herbed yogurt can be made a day in advance to allow the flavors to meld beautifully. Poached eggs can also be prepared a day ahead, stored in cold water in the refrigerator, and gently reheated right before serving.

Final Thoughts

Çılbır: Turkish Eggs with Creamy Yogurt & Butter Sauce Recipe is one of those dishes that feels like a warm hug in food form. Its balance of fresh herbs, creamy textures, and a touch of spice creates a breakfast or brunch experience you’ll want to come back to again and again. I wholeheartedly encourage you to try making this at home—you’ll find it easier than you think to create a restaurant-quality dish that’s as comforting as it is stunning. Once you taste it, Çılbır will earn its place among your favorite dishes to share with loved ones.