Turkish · Breakfast · Lunch
Çılbır (Turkish Poached Eggs with Garlic Yogurt)
Çılbır
Silky poached eggs set on a cool bed of garlicky strained yogurt, finished with a drizzle of warm Aleppo pepper butter and fresh dill. This lighter version uses low-fat Greek yogurt and just a little butter while keeping the classic flavour.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Serves
- 2
Calories come from: Carbs 9% · Fat 56% · Protein 35%
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Ingredients
For 2 servings- 1 cup250 gLow-fat plain Greek yogurt
- 1 small clove, finely gratedGarlic
- 1/3 tspSalt
- 4 large200 gEggs
- 6 cups1,500 gWater (for poaching)
- 1 tbsp15 gWhite vinegar
- 2 tsp10 gUnsalted butter
- 1 tsp5 gOlive oil
- 1 tspAleppo pepper (pul biber)
- 1 tbsp choppedFresh dill
- 2 slices60 gWhole-wheat bread, toasted (optional)
Steps
- 1
Take the yogurt out of the fridge so it is not ice-cold.
- 2
Stir the grated garlic and salt into the yogurt until smooth.
- 3
Spread the garlic yogurt onto two shallow plates.
- 4
Bring the water to a gentle simmer in a wide saucepan and add the vinegar.
- 5
Crack each egg into a small cup.
- 6
Swirl the water gently and slide in the eggs one at a time.
- 7
Poach for 3 to 4 minutes, until the whites are fully set and the yolks are as firm as you like; cook until yolks thicken if serving to young children, pregnant or elderly people.
- 8
Lift the eggs out with a slotted spoon and drain them on kitchen paper.
- 9
Place two eggs on each plate of yogurt.
- 10
Melt the butter with the olive oil in a small pan over low heat.
- 11
Stir in the Aleppo pepper and warm for 20 seconds without letting it burn.
- 12
Spoon the chili butter over the eggs and yogurt.
- 13
Scatter with chopped dill and serve with toasted whole-wheat bread, if using.
Swaps, storage and make-ahead
Swaps
- Use full-fat Greek yogurt or Turkish süzme yogurt for a richer, creamier base.
- Replace the butter with an extra 2 tsp olive oil for a dairy-free pepper drizzle (the yogurt still contains dairy).
- If you can't find Aleppo pepper, use 1/2 tsp sweet paprika mixed with a pinch of chili flakes.
- Swap the whole-wheat bread for bread labelled gluten-free, or serve with sliced cucumber, for a gluten-free meal.
Storage
Çılbır is best eaten fresh, as poached eggs and warm pepper butter don't keep or reheat well, and it should not be frozen. Leftover plain garlic yogurt can be covered and refrigerated within 2 hours and used within 3 to 4 days.
Make ahead
Stir the garlic and salt into the yogurt up to a day ahead and keep it covered in the fridge, then let it sit out briefly before serving. Chop the dill a few hours ahead, but poach the eggs and make the pepper butter just before eating.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: EggsMilkGluten
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (996 g) | Per 100 g | |
|---|---|---|
| Calories | 299 kcal | 30 kcal |
| Protein | 25.4 g | 2.6 g |
| Carbohydrates | 7 g | 0.7 g |
| of which sugars | 4.9 g | 0.5 g |
| Fiber | 0.3 g | 0 g |
| Fat | 18.7 g | 1.9 g |
| of which saturated | 7.6 g | 0.8 g |
| Sodium | 575 mg | 58 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
