Turkish Poached Eggs (Çılbır)
Soft poached eggs nestled on thick garlic yogurt and finished with warm chili-spiced butter and fresh dill. A classic Turkish breakfast that is elegant, simple, and deeply satisfying.
Equipment
- 1 | Shallow serving bowl |
- 1 | Small saucepan | for poaching
- 1 | Slotted spoon |
- 1 | Small skillet | for butter
- 1 | Microplane or grater | for garlic
Ingredients
- 1 | cup | thick Greek yogurt |
- 2 | | garlic cloves | grated
- 4 | | large eggs |
- 3 | tbsp | butter |
- 1 | tsp | red chili flakes | or Aleppo pepper
- 2 | tbsp | fresh dill | chopped
- | | salt | to taste
- | | crusty bread | for serving
Instructions
- Spoon yogurt into a shallow bowl and swirl to create an even bed.
- Grate garlic into the yogurt and season lightly with salt.
- Bring a pot of water to a gentle simmer.
- Crack eggs into small cups and slide them into the water.
- Poach for 3–4 minutes until whites are set and yolks remain runny.
- Lift eggs with a slotted spoon and drain well.
- Melt butter with chili flakes until fragrant and lightly colored.
- Place eggs on the yogurt, pour over the spiced butter, and sprinkle with dill.
- Serve immediately with crusty bread.
Notes
Use the freshest eggs possible for the neatest poached shape.
Yogurt base can be prepared a day ahead and kept refrigerated.
Reheat poached eggs briefly in hot water if made ahead.
Adjust chili flakes to your preferred level of heat.
Yogurt base can be prepared a day ahead and kept refrigerated.
Reheat poached eggs briefly in hot water if made ahead.
Adjust chili flakes to your preferred level of heat.