Çılbır Turkish Eggs with Creamy Yogurt & Butter Sauce

Çılbır (pronounced chuhl-burr) is a traditional Turkish breakfast dish that combines creamy, herbed yogurt with soft, runny poached eggs and a warm, spiced butter drizzle. Simple yet luxurious, this meal is rich in flavor and perfect for dipping with crusty bread or pita. It’s a beautiful contrast of cool yogurt and hot, fragrant butter—comforting, hearty, and surprisingly easy to make.

Why You’ll Love This Recipe

This recipe brings together contrasting textures and bold flavors in the best way. The yogurt is garlicky and fresh with lemon and herbs, while the poached eggs add richness and softness. Topped with a warm, Aleppo pepper–infused butter, every bite is savory, silky, and crave-worthy. Plus, it comes together in just 20 minutes and makes an elegant yet approachable breakfast or brunch option.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the herbed yogurt:
1 cup whole milk Greek yogurt
1 tablespoon extra virgin olive oil
1 tablespoon fresh lemon juice (about ½ a lemon)
1 clove garlic, grated or minced
1 tablespoon fresh dill, finely chopped (plus more for garnish)
2 teaspoons fresh mint, finely chopped
½ teaspoon kosher salt

For the eggs:
4 large eggs (2 per person recommended)
1 tablespoon distilled white vinegar

For the butter sauce:
3 tablespoons unsalted butter
1 teaspoon Aleppo pepper (or substitute with red pepper flakes or paprika)

To serve:
Pita or crusty bread
Flaky sea salt
Freshly ground black pepper

Directions

1. Prepare the herbed yogurt: In a mixing bowl, whisk together the Greek yogurt, olive oil, lemon juice, garlic, dill, mint, and salt until smooth and creamy. Set aside.

2. Poach the eggs: Fill a saucepan with at least 3 inches of water and add the white vinegar. Bring to a gentle simmer (not a boil). Crack each egg into a ramekin. Gently slide one egg at a time into the water. Poach for about 3 minutes until whites are set but yolks remain soft. Use a slotted spoon to remove the eggs and drain on a paper towel. Repeat with remaining eggs.

3. Make the butter sauce: In a small pan, melt the butter over medium heat. Stir in the Aleppo pepper and cook for about 1 minute until fragrant. Remove from heat.

4. Assemble the dish: Spread the herbed yogurt on the bottom of shallow bowls or plates. Place two poached eggs on top of each portion. Drizzle the spiced butter over the eggs. Garnish with extra dill or mint, flaky sea salt, and freshly ground pepper.

5. Serve immediately with pita or crusty bread for dipping.

Servings and timing

Servings: 2
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Variations

• Add cheese: A dollop of ricotta or a crumble of feta adds even more creaminess.

• Try ‘nduja: Stir a bit of ‘nduja into the butter for a smoky, spicy twist.

• Use other herbs: Chives, parsley, or cilantro work beautifully in place of dill or mint.

• Swap the yogurt: Labneh or sour cream can be used in place of Greek yogurt.

• Make it spicy: Add a touch of harissa or chili oil for more heat.

Storage/Reheating

Storage:

• The herbed yogurt can be made a day in advance and stored in the fridge.

• Poached eggs can be prepared up to one day ahead and stored in cold water in the refrigerator.

Reheating:

• Warm poached eggs in simmering water for 30–60 seconds before serving.

• The butter sauce should be made fresh, but can be gently reheated if needed.

FAQs

What is Çılbır?

Çılbır is a traditional Turkish dish made with poached eggs served over garlicky yogurt and topped with melted butter infused with spices like Aleppo pepper.

Can I make poached eggs ahead of time?

Yes. Store poached eggs in cold water in the fridge and reheat them in simmering water before serving.

What can I use instead of Aleppo pepper?

You can substitute red pepper flakes, sweet paprika, or smoked paprika for a slightly different flavor.

What kind of yogurt should I use?

Whole milk Greek yogurt works best for its creamy texture and tangy flavor.

Is this dish served hot or cold?

It’s served warm—the yogurt is at room temperature or slightly cool, the eggs are warm, and the butter is hot.

Can I use another method to poach eggs?

Traditional stovetop poaching is best for this recipe, but you can also use silicone poaching cups for ease.

What bread is best with Çılbır?

Crusty bread, pita, or flatbreads are perfect for scooping up the yogurt and eggs.

Can I make this gluten-free?

Yes, just serve with gluten-free bread or omit the bread entirely.

Is Çılbır spicy?

It’s mildly spiced, not overly hot. You can adjust the level of heat by reducing or increasing the Aleppo pepper.

How do I avoid overcooking the eggs?

Keep the water just below a simmer and remove the eggs after 3 minutes for perfectly runny yolks.

Conclusion

Çılbır is a deceptively simple dish that delivers bold flavors and satisfying textures in every bite. From the tangy herbed yogurt to the silky poached eggs and spicy butter drizzle, it’s the kind of breakfast that feels luxurious without being complicated. Serve it with warm bread and enjoy a traditional Turkish favorite that’s bound to become a staple in your kitchen.

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