Çılbır is one of Turkey’s best-kept breakfast secrets—a dish so simple yet incredibly flavorful that once you try it, you’ll want to make it again and again. Perfectly poached eggs sit on a bed of creamy garlic yogurt, drizzled with rich, spicy chili butter, creating an irresistible contrast of flavors and textures.

This recipe is a staple in Turkish cuisine, loved for its velvety yogurt, gently cooked eggs, and bold paprika-infused butter. It has gained popularity globally, especially on social media, for its stunning presentation and restaurant-quality taste—yet it’s incredibly easy to make at home!

As someone living in Turkey, I’ve had the chance to explore many authentic flavors, and çılbır remains one of my absolute favorites. It’s an effortless, protein-packed dish that’s both indulgent and nourishing, best enjoyed with warm, crusty bread to soak up every last bite.

Ingredients

For the Yogurt Base

• 4-5 tablespoons Greek yogurt
• 1 garlic clove, crushed
• Sprinkle of salt
• Handful of fresh dill, chopped

For the Chili Butter

• 2 tablespoons butter
• 1 teaspoon chili flakes
• 1 tablespoon paprika

For the Poached Eggs

• Water
• ½ teaspoon vinegar
• 2 eggs

Instructions

Step 1: Prepare the Yogurt Base

• In a bowl, mix Greek yogurt, crushed garlic, salt, and chopped dill.
• Stir well until smooth and set aside. This will be the creamy, tangy base for your poached eggs.

Step 2: Make the Chili Butter

• Melt butter in a small pan over low heat.
• Add chili flakes and paprika, stirring until the mixture sizzles and becomes fragrant.
• Remove from heat and set aside.

Step 3: Poach the Eggs

• Fill a deep, wide pot with water and bring it to a boil.
• Add ½ teaspoon vinegar to help the eggs hold their shape.
• Crack each egg into a small fine-mesh sieve over a bowl to drain excess liquid (this helps prevent wispy egg whites).
• Reduce the heat to low and stir the water in one direction to create a gentle vortex.
• Carefully drop the egg into the center of the swirl and let it cook for 2-3 minutes until the whites are set but the yolk remains soft.
• Remove with a slotted spoon and place on a paper towel to drain excess water.

Step 4: Assemble & Serve

• Spread the garlic yogurt onto a plate.
• Gently place the poached eggs over the yogurt.
• Drizzle generously with the warm chili butter.
• Garnish with more fresh dill.
• Serve immediately with warm bread to scoop up all the delicious flavors!

Tips for the Best Çılbır

Use full-fat Greek yogurt for the creamiest texture.
Don’t skip the vinegar—it helps the egg whites firm up quickly.
For extra spice, add a pinch of cayenne or Aleppo pepper to the chili butter.
Toast your bread for a crispy contrast to the rich yogurt and eggs.

Turkish Poached Eggs: Çılbır

Çılbır is one of Turkey’s best-kept breakfast secrets—a dish so simple yet incredibly flavorful that once you try it, you’ll want to make it again and again.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Course Breakfast

Cuisine Turkish

Servings 1

Ingredients

  

For the Yogurt Base

• 4-5 tbsp Greek yogurt
• 1 garlic clove crushed
• Sprinkle of salt
• Handful of fresh dill chopped

For the Chili Butter

• 2 tbsp butter
• 1 tsp chili flakes
• 1 tsp paprika

For the Poached Eggs

• Water
• ½ teaspoon vinegar
• 2 eggs

Instructions

 

• In a bowl, mix Greek yogurt, crushed garlic, salt, and chopped dill.
• Stir well until smooth and set aside. This will be the creamy, tangy base for your poached eggs.
• Melt butter in a small pan over low heat.
• Add chili flakes and paprika, stirring until the mixture sizzles and becomes fragrant.
• Remove from heat and set aside.
• Fill a deep, wide pot with water and bring it to a boil.
• Add ½ teaspoon vinegar to help the eggs hold their shape.
• Crack each egg into a small fine-mesh sieve over a bowl to drain excess liquid (this helps prevent wispy egg whites).
• Reduce the heat to low and stir the water in one direction to create a gentle vortex.
• Carefully drop the egg into the center of the swirl and let it cook for 2-3 minutes until the whites are set but the yolk remains soft.
• Remove with a slotted spoon and place on a paper towel to drain excess water.
• Spread the garlic yogurt onto a plate.
• Gently place the poached eggs over the yogurt.
• Drizzle generously with the warm chili butter.
• Garnish with more fresh dill.
• Serve immediately with warm bread to scoop up all the delicious flavors!

Keyword breakfast, poached eggs, turkish eggs

Frequently Asked Questions (FAQs)

1. Can I make this dish without poaching eggs?

Yes! If you find poaching tricky, you can serve soft-boiled or fried eggs on top of the yogurt instead.

2. What kind of bread pairs best with çılbır?

Traditional Turkish simit, pide, or sourdough bread are perfect for scooping up the yogurt and butter.

3. Can I make the yogurt base ahead of time?

Absolutely! The garlic yogurt can be prepped and stored in the fridge for up to 2 days for an even richer flavor.