Turkish
Çılbır
Çılbır is a classic Turkish breakfast or light meal of softly poached eggs set over warm garlic yogurt. The dish is finished with sizzling butter stained red with pul biber, soaking into the yogurt and egg yolks.
Watch it madeTurkuaz Kitchen · 1:01
Ingredients
- Eggs4 large
- Süzme yoğurt or thick plain yogurt1 cup
- Garlic1 small clove, finely grated
- Fine salt3/4 tsp, divided
- White vinegar1 tbsp
- Unsalted butter2 tbsp
- Pul biber or Aleppo pepper1 tsp
- Sweet Turkish red pepper flakes or paprika1/2 tsp
- Dried mint1/4 tsp, optional
- Warm crusty breadto serve
Method
- Take the yogurt out of the refrigerator 20 minutes before cooking so it is not cold.
- Mix the yogurt with the grated garlic and 1/4 teaspoon salt until smooth.
- Set the yogurt bowl over a pan of barely simmering water and stir for 2 to 3 minutes until just warm, making sure it does not boil or split.
- Spread the warm garlic yogurt onto two shallow serving bowls.
- Bring a wide saucepan of water to a gentle simmer and add the vinegar and 1/2 teaspoon salt.
- Crack each egg into a small cup, then slide the eggs one at a time into the barely simmering water.
- Poach the eggs for 3 to 4 minutes, until the whites are set and the yolks are still soft.
- Lift the eggs out with a slotted spoon and briefly drain them on a clean kitchen towel.
- Place two poached eggs over the yogurt in each bowl.
- Melt the butter in a small pan until it foams lightly, then remove from the heat and stir in the pul biber, sweet red pepper, and dried mint if using.
- Spoon the hot pepper butter over the eggs and yogurt.
- Serve immediately with warm bread for scooping.
Common questions
Can I substitute regular yogurt if I can’t find süzme yogurt?
Yes. Use thick plain Greek yogurt or strain regular plain yogurt through a cheesecloth-lined sieve for 30–60 minutes. You want a spoonable, tangy yogurt that won’t turn watery when warmed.
How long should I poach the eggs so the yolks stay runny?
For gently set whites and soft yolks, poach 3 to 4 minutes at a very gentle simmer. If the water is boiling hard, the eggs can break apart or overcook before the whites set.
What are the most common mistakes when making çılbır?
The biggest mistakes are overheating the yogurt, which can split it, and boiling the poaching water too hard. Also avoid crowding the pan; poach eggs one at a time or with plenty of space.
Can I make çılbır ahead of time and store leftovers?
It’s best served immediately. The yogurt can be mixed a few hours ahead and chilled, but the eggs and butter should be made fresh. Leftovers keep 1 day refrigerated, though the eggs will firm up.
What should I serve with çılbır besides bread?
Warm crusty bread is classic, but pita, sourdough, or toasted flatbread all work well. For a fuller meal, add olives, sliced tomatoes, cucumbers, or a simple salad on the side.