Authentic Turkish Eggs (Çılbır)

A luxurious and savory breakfast featuring soft poached eggs resting on a bed of creamy garlic yogurt, finished with a vibrant and spicy Aleppo pepper butter drizzle. Served with crusty bread.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 2 bowls

Course: Breakfast, Brunch

Cuisine: Mediterranean, Turkish

Calories: 450

Ingredients Equipment Method Notes

Ingredients

Yogurt Base

1 cup thick Greek yogurt or Labneh, room temperature
1 large clove garlic finely grated or mashed to a paste
0.5 tsp fine sea salt

Poached Eggs

4 large eggs very fresh
1 tbsp white vinegar for the water

Chili Butter Drizzle

3 tbsp unsalted butter
1 tbsp extra virgin olive oil
1.5 tsp Aleppo pepper (Pul Biber)
0.5 tsp smoked or sweet paprika optional

Garnish & Serving

1 handful fresh dill finely chopped
4 thick slices artisan sourdough bread deeply toasted

Equipment

Medium saucepan
Slotted spoon
Small skillet or butter warmer
Mortar and pestle or microplane

Method

Mix room-temperature yogurt, garlic paste, and salt in a bowl. Divide between two serving bowls and spread to create a well.
Bring a saucepan of water with vinegar to a gentle simmer. Do not let it boil vigorously.
Melt butter in a small skillet until foaming. Remove from heat and instantly stir in olive oil, Aleppo pepper, and paprika. Set aside.
Create a gentle whirlpool in the simmering water. Crack fresh eggs into the center and poach for exactly 3 minutes for runny yolks.
Remove poached eggs with a slotted spoon, dab dry on a paper towel, and place gently on top of the prepared yogurt.
Drizzle the warm chili butter generously over the eggs and yogurt. Garnish with fresh dill and extra black pepper.
Serve immediately with hot, crusty toasted sourdough bread for dipping.

Notes

Ensuring the yogurt is at room temperature is critical so it doesn't cool down the eggs or cause the butter drizzle to solidify upon contact.