Turkish Poached Eggs (Çılbır)

Turkish Poached Eggs, known as Çılbır, is a traditional Middle Eastern dish consisting of silky poached eggs served over cool, garlicky yogurt and drizzled with warm, spiced butter. This beautifully balanced meal is rich, creamy, and vibrant, offering a harmonious combination of textures and flavors that works wonderfully for breakfast, brunch, or a light dinner.

Why You’ll Love This Recipe

Çılbır is remarkably simple to prepare yet tastes luxurious and sophisticated. The contrast between the warm eggs and the cool yogurt, along with the fragrant paprika butter, creates an unforgettable culinary experience. It is a protein-rich, comforting dish that requires minimal ingredients but delivers maximum flavor. Whether you are new to Middle Eastern cuisine or already a fan, this recipe is a guaranteed favorite.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• eggs
• plain Greek yogurt
• garlic, finely minced
• salt
• fresh dill or parsley
• butter
• paprika or Aleppo pepper
• red pepper flakes (optional)
• lemon juice or vinegar (for poaching water)
• crusty bread for serving

Directions

1. In a bowl, mix Greek yogurt with garlic, salt, and chopped dill. Spread evenly onto serving plates.
2. Fill a saucepan with water and bring to a gentle simmer. Add a splash of vinegar.
3. Crack each egg into a small bowl and gently lower into the simmering water.
4. Poach eggs for 3–4 minutes until whites are set but yolks remain runny.
5. Remove eggs with a slotted spoon and place onto the prepared yogurt.
6. In a small pan, melt butter over medium heat.
7. Add paprika and optional red pepper flakes, stirring until aromatic.
8. Drizzle the warm spiced butter generously over the eggs and yogurt.
9. Garnish with more herbs and serve immediately with crusty bread.

Servings and Timing

Serves: 2
Preparation Time: 10 minutes
Cooking Time: 5 minutes
Total Time: approximately 15 minutes

Variations

• Chili Butter: Use Aleppo pepper or pul biber for authentic heat.
• Lemon Yogurt: Add a squeeze of lemon for brightness.
• Herbed Yogurt: Mix in mint, parsley, dill, or chives.
• Fried Eggs Version: Use fried eggs instead of poached for a quicker option.
• Garlic-Free: Omit garlic for a milder flavor.

Storage/Reheating

This dish is best served immediately and does not store well once assembled.
However, the yogurt mixture can be prepared 1 day ahead and refrigerated.
Poached eggs do not reheat well and should be made fresh.

FAQs

Why is my yogurt too thick?

Whisk in a tablespoon of water or milk to loosen.

Why did my eggs fall apart while poaching?

The water may have been boiling too rapidly—keep it at a gentle simmer.

Can I use regular yogurt?

Yes, but Greek yogurt provides a thicker, creamier base.

Why does my butter burn so quickly?

Keep the heat medium and stir continuously; add spices after removing from heat if needed.

Can I prepare the yogurt base ahead of time?

Yes, mix it up to 24 hours in advance.

Can I add toppings?

Yes—crispy chickpeas, sautéed spinach, or roasted garlic work beautifully.

Can I make this dish dairy-free?

Use dairy-free yogurt and oil instead of butter.

Can I poach eggs in advance?

You can partially poach and finish in warm water later, but fresh is best.

What bread pairs well with this?

Sourdough, Turkish pide, crusty baguette, or flatbread.

Can I serve this cold?

Serve the yogurt cool but always serve the eggs and butter warm.

Conclusion

Turkish Poached Eggs (Çılbır) is a luxurious yet effortless dish that brings together creamy yogurt, tender poached eggs, and aromatic spiced butter. Its simplicity, versatility, and bold flavors make it an excellent choice for breakfast, brunch, or a light savory meal. Elegant and satisfying, this traditional recipe is a memorable addition to any cook’s repertoire.

Turkish Poached Eggs (Çılbır)

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A traditional Turkish dish featuring silky poached eggs served over garlic yogurt and topped with a warm, buttery paprika-chili drizzle.

• Author: Emma Harper
• Prep Time: 10 mins
• Cook Time: 10 mins
• Total Time: 20 mins
• Yield: 2 servings 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: Turkish
• Diet: Halal

Ingredients

Scale 1x2x3x

• 2–4 large eggs
• 1 cup plain Greek yogurt or strained yogurt
• 1–2 garlic cloves, minced
• 1/2 tsp salt (divided)
• 1 tbsp vinegar (for poaching)
• 2 tbsp butter
• 1 tsp paprika
• 1/2 tsp chili flakes (Aleppo pepper preferred)
• Fresh dill or parsley for garnish
• Bread for serving

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Instructions

1. In a bowl, mix yogurt with minced garlic and 1/4 tsp salt until smooth. Spread onto serving plates.
2. Bring a pot of water to a gentle simmer and add vinegar.
3. Crack each egg into a small bowl and gently slide into the simmering water.
4. Poach for 3–4 minutes until whites are set and yolks remain soft. Remove with a slotted spoon.
5. In a small pan, melt butter over medium heat. Add paprika and chili flakes, stirring until fragrant.
6. Place the poached eggs over the garlic yogurt.
7. Drizzle the warm spiced butter over the eggs.
8. Garnish with fresh dill or parsley and serve with bread.

Notes

• Use Aleppo pepper for authentic Turkish flavor.
• Strained yogurt works best for a thick, creamy base.
• Avoid boiling water—gentle simmering keeps eggs intact.
• Serve immediately so the butter stays warm.

Nutrition

• Serving Size: 1 serving
• Calories: 260
• Sugar: 4g
• Sodium: 420mg
• Fat: 19g
• Saturated Fat: 9g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 7g
• Fiber: 0g
• Protein: 16g
• Cholesterol: 220mg