Çilbir (pronounced chil-bir) is a savory Turkish breakfast featuring poached eggs atop garlic yogurt, drizzled with spiced butter. It's quick, easy, and looks fancy for a home breakfast or brunch. Poaching eggs can seem tricky, but this recipe ensures perfect results every time.
Prepare Garlic Yogurt In a bowl, mix 200 ml (¾ cup + 2 tbsp) natural yogurt, mashed garlic, and a pinch of salt.
Optionally, stir in chopped fresh dill. Set aside.
Prep Eggs for Poaching Place a fine-mesh strainer over a bowl. Crack one egg into it and gently swirl to let the watery egg white drip through (this prevents wispy whites).
Repeat for the second egg. Transfer each egg to a small bowl or ramekin.
Poach the Eggs Fill a medium saucepan with water and bring to a gentle simmer (small bubbles, not boiling).
Add 15 ml (1 tbsp) white vinegar. Gently slide each egg into the water. Reduce heat to low and cook for 2-3 minutes, until whites are set but yolks remain runny.
Remove Eggs Using a slotted spoon, carefully lift the poached eggs from the water and place them on a plate.
Make Spiced Butter Sauce In a small saucepan, melt 30 g (2 tbsp) butter until foamy. Add 5 ml (1 tsp) olive oil, 15 ml (1 tbsp) Aleppo pepper (or red pepper flakes), and 5 ml (1 tsp) paprika. Stir for 5-10 seconds, then remove from heat.
Assemble Swirl the yogurt mixture onto a serving plate. Place the poached eggs on top. Spoon the spiced butter sauce over the eggs. Sprinkle with flaky salt and garnish with fresh dill (if using).