Description
Çılbır, or Turkish Eggs, is a simple and elegant dish featuring silky poached eggs served over creamy, garlicky herbed yogurt, topped with a fragrant Aleppo pepper-infused butter sauce. Perfect for breakfast or brunch, this gluten-free recipe combines the tanginess of fresh yogurt with aromatic herbs and a buttery, spicy drizzle, served best with warm crusty bread for a truly indulgent start to your day.
Ingredients
For the Herbed Yogurt
- 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
For the Poached Eggs
- 4 large eggs (2 per person)
- 1 Tbsp distilled white vinegar
For the Sauce
- 3 Tbsp (42g) unsalted butter
- 1 tsp Aleppo pepper
For Serving
- Pita or crusty bread
- Flaky sea salt
- Freshly ground black pepper
Instructions
- Make the herbed yogurt: In a large mixing bowl, combine 1 cup of Greek yogurt, 1 Tbsp olive oil, 1 Tbsp fresh lemon juice, 1 grated garlic clove, 1 Tbsp chopped dill, 2 tsp chopped mint, and ½ tsp kosher salt. Whisk well until fully combined and smooth, then set aside to allow flavors to meld.
- Poach the eggs: Fill a medium saucepan with at least 3 inches of water and add 1 Tbsp distilled white vinegar. Heat over medium until the water reaches a gentle simmer—do not let it boil. Crack each egg into a small ramekin or bowl. Gently lower one egg at a time into the simmering water, poaching 2 eggs at once for about 3 minutes, or until the whites are fully set and the yolks remain runny.
- Drain the eggs: Using a slotted spoon, carefully remove the poached eggs from the water and place them on a paper towel or kitchen towel-lined plate to absorb excess moisture. Repeat for all eggs. The eggs can also be poached up to a day in advance and stored in ice-cold water in the refrigerator.
- Make the butter sauce: In a small pan over medium heat, melt 3 Tbsp of unsalted butter. Once melted, add 1 tsp Aleppo pepper and cook for about 1 minute, stirring frequently until fragrant. Remove from heat.
- Assemble and serve: Divide the herbed yogurt evenly between shallow serving bowls. Gently place two poached eggs on top of each spread of yogurt. Spoon the warm Aleppo pepper butter sauce over the eggs. Garnish with extra fresh dill or mint, and sprinkle with flaky sea salt and freshly ground black pepper. Serve immediately alongside pita or crusty bread for dipping.
Notes
- Nutrition facts do not include pita or crusty bread.
- To make poached eggs in advance: poach eggs up to one day ahead, store in a sealed container filled with ice-cold water in the refrigerator. Reheat by lowering eggs into hot water for 30-60 seconds before serving.
- The yogurt mixture can be prepared a day in advance to enhance flavor.
