Çılbır (Turkish Eggs)
Çılbır (Turkish Eggs)
Ingredients
For the Garlicky Yogurt
- 2 cups plain Greek yogurt, full-fat recommended
- 2 garlic, cloves, minced
- 1 tablespoon lemon juice
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Poached Eggs
- 8 large eggs
- 2 tablespoons white vinegar
- 6 cups water
For the Spicy Butter
- 1/2 cup unsalted butter
- 1 teaspoon paprika
- 1 teaspoon Aleppo pepper
- 1/2 teaspoon red pepper flakes, or to taste
For Serving
- 1/4 cup fresh dill, chopped, for garnish
- 1 loaf crusty bread, sliced, for serving
Instructions
- 1
In a medium bowl, combine the Greek yogurt, minced garlic, lemon juice, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated and the yogurt is smooth. Divide the garlicky yogurt evenly among four serving bowls, spreading it to form a base.
⏱️ 3 min
- 2
Fill a large pot with about 6 cups of water and bring it to a gentle simmer over medium heat. Add the white vinegar to the simmering water.
⏱️ 3 min
- 3
Crack each egg individually into a small measuring cup or ramekin. This helps maintain the egg's shape when added to the water. Carefully slide two eggs at a time into the simmering water. Poach for 3-4 minutes, or until the whites are set and the yolks are still runny and 'jammy'.
⏱️ 4 min
- 4
Using a slotted spoon, carefully remove the poached eggs from the water, allowing any excess water to drain. Gently place two poached eggs on top of the garlicky yogurt base in each serving bowl. Repeat the poaching process for the remaining eggs.
⏱️ 4 min
- 5
While the eggs are poaching, melt the unsalted butter in a small saucepan over medium-low heat. Once melted, add the paprika, Aleppo pepper, and red pepper flakes. Stir continuously for about 1 minute, allowing the spices to infuse into the butter without burning.
⏱️ 3 min
- 6
Spoon the warm spicy butter generously over the poached eggs and yogurt in each serving bowl. Garnish with fresh chopped dill. Serve immediately with slices of crusty bread for scooping.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Çılbır (Turkish Eggs)
For the Garlicky Yogurt
- 2 cups plain Greek yogurt, full-fat recommended
- 2 garlic, cloves, minced
- 1 tablespoon lemon juice
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Poached Eggs
- 8 large eggs
- 2 tablespoons white vinegar
- 6 cups water
For the Spicy Butter
- 1/2 cup unsalted butter
- 1 teaspoon paprika
- 1 teaspoon Aleppo pepper
- 1/2 teaspoon red pepper flakes, or to taste
For Serving
- 1/4 cup fresh dill, chopped, for garnish
- 1 loaf crusty bread, sliced, for serving
Instructions
- 1
In a medium bowl, combine the Greek yogurt, minced garlic, lemon juice, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated and the yogurt is smooth. Divide the garlicky yogurt evenly among four serving bowls, spreading it to form a base.
⏱️ 3 min - 2
Fill a large pot with about 6 cups of water and bring it to a gentle simmer over medium heat. Add the white vinegar to the simmering water.
⏱️ 3 min - 3
Crack each egg individually into a small measuring cup or ramekin. This helps maintain the egg's shape when added to the water. Carefully slide two eggs at a time into the simmering water. Poach for 3-4 minutes, or until the whites are set and the yolks are still runny and 'jammy'.
⏱️ 4 min - 4
Using a slotted spoon, carefully remove the poached eggs from the water, allowing any excess water to drain. Gently place two poached eggs on top of the garlicky yogurt base in each serving bowl. Repeat the poaching process for the remaining eggs.
⏱️ 4 min - 5
While the eggs are poaching, melt the unsalted butter in a small saucepan over medium-low heat. Once melted, add the paprika, Aleppo pepper, and red pepper flakes. Stir continuously for about 1 minute, allowing the spices to infuse into the butter without burning.
⏱️ 3 min - 6
Spoon the warm spicy butter generously over the poached eggs and yogurt in each serving bowl. Garnish with fresh chopped dill. Serve immediately with slices of crusty bread for scooping.
⏱️ 3 min