🍳 Çılbır (Turkish eggs)
Çılbır is a Turkish dish of soft poached eggs set on a bed of garlicky yogurt and finished with melted butter infused with Aleppo pepper. The cool, tangy yogurt, runny yolks and warm red butter make a silky contrast, and fresh dill adds a bright note. It is eaten for breakfast or a light meal, often with sliced cucumbers and tomatoes alongside.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 4 eggs
- 250 g thick yogurt
- 1 small garlic clove, grated
- 30 g butter
- 1 tsp Aleppo pepper flakes
- 1 tbsp white vinegar for poaching
- Chopped dill, salt
Method
- Mix the yogurt with the garlic and a pinch of salt and let it come to room temperature; spread it over two plates.
- Bring a pan of water to a gentle simmer with the vinegar and poach the eggs for 3 minutes.
- Lift out the eggs with a slotted spoon, drain and place them on the yogurt.
- Melt the butter until foaming, stir in the Aleppo pepper and take it off the heat.
- Spoon the red butter over the eggs and finish with dill.
How to make it lighter
- Halve the butter — about 10 g per plate still gives the red drizzle its colour.
- Use low-fat yogurt for a lighter base.
- Serve with plenty of sliced cucumbers and tomatoes to fill the plate.
History
Poached eggs with yogurt are often said to go back to Ottoman times. Today çılbır is a common breakfast and home dish across Turkey and has become popular in cafés abroad as Turkish eggs.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →