Description
Çılbır is a classic Turkish breakfast dish featuring delicately poached eggs served atop a bed of creamy herbed Greek yogurt, drizzled with a warm, fragrant butter sauce spiced with Aleppo pepper. This simple yet elegant recipe combines the tanginess of yogurt with the richness of poached eggs and the aromatic zest of fresh herbs, making it a perfect hearty and satisfying breakfast or brunch.
Ingredients
Scale
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 Serving
- 4 large eggs (recommend 2 per person)
- 1 Tbsp distilled white vinegar
- Pita or crusty bread
- Flaky sea salt
- Freshly ground black pepper
For the Sauce
- 3 Tbsp (42g) unsalted butter
- 1 tsp Aleppo pepper
Instructions
- Make the herbed yogurt: In a large mixing bowl, combine 1 cup of Greek yogurt, 1 tablespoon of extra virgin olive oil, 1 tablespoon of fresh lemon juice, the grated garlic clove, 1 tablespoon of chopped dill, 2 teaspoons of chopped mint, and ½ teaspoon kosher salt. Whisk thoroughly until all ingredients are well blended, then set the mixture aside to allow the flavors to meld.
- Poach the eggs: Fill a medium saucepan with at least 3 inches of water and add 1 tablespoon of distilled white vinegar. Heat over medium until the water is gently simmering, just below boiling. Crack each egg into a small ramekin or bowl. Carefully slide one or two eggs at a time into the simmering water. Poach for approximately 3 minutes, or until the egg whites are fully set while the yolks remain runny. Avoid boiling the water to prevent the eggs from breaking apart.
- Drain the eggs: Using a slotted spoon, gently lift each poached egg from the water and transfer to a plate lined with paper towels or a kitchen towel to absorb excess moisture. Repeat with all eggs. The poached eggs can be prepared up to a day in advance and stored properly.
- Prepare the butter sauce: In a small pan over medium heat, melt 3 tablespoons of unsalted butter. Add 1 teaspoon of Aleppo pepper and cook for about 1 minute, stirring often, until the mixture is fragrant and the butter is infused with the spice.
- Assemble and serve: Divide the herbed yogurt evenly between shallow bowls or plates. Top each with two poached eggs. Spoon the warm butter and Aleppo pepper sauce generously over the eggs. Garnish with additional fresh dill or mint, sprinkle with flaky sea salt, and add freshly ground black pepper to taste. Serve immediately alongside warm pita bread or crusty bread to soak up the delicious sauce.
Notes
- Nutrition facts do not include pita or crusty bread.
- To make poached eggs in advance: Poach eggs up to 1 day ahead. Store them in a sealed container filled with ice-cold water in the refrigerator. When ready to serve, warm a saucepan of water on stovetop over medium heat and gently lower each egg into the warm water for 30-60 seconds to reheat before serving.
- The herbed yogurt mixture can be prepared a day in advance to enhance flavor.
Nutrition
- Serving Size: 1 serving (2 eggs with yogurt and sauce)
- Calories: 330 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 370 mg
