Çilbir – Turkish Poached Eggs in Garlicky Yoghurt

Çilbir (pronounced chil-burr) are perfectly poached eggs with runny yolks, served over a delicious garlicky herbal yoghurt, and finished with a warm spicy butter or olive oil infused with Turkish pul biber. Enjoy it as a meze, or weekend breakfast and brunch.
Pul biber (flake pepper in Turkish), aka Aleppo pepper, is a coarsely ground Syrian and Turkish paprika. It’s fruity, tangy and mildly spicy and can be used to enhance a wide variety of dishes, from meats and vegetables to dips and even some desserts.

1 tbsp Freshly chopped dill, plus more to serve
1 tbsp Freshly chopped flat parsley, plus more to serve
1 Garlic clove, peeled and chopped and smashed into a paste
Sea salt and freshly milled black pepper
450 g Full fat Greek yoghurt
2-4 FRESH eggs
1 tbsp Apple cider vinegar
50 g Butter (or olive oil)
1 tsp Pul biber

Finely chop the dill and flat parsley. Peel and finely mince the garlic clove, then sprinkle over a pinch of sea salt. Using the flat side of the knife, gently squash the garlic to turn it into a fine paste.
In a small bowl, combine the yoghurt with the garlic paste and chopped herbs. Season with salt and pepper. Set aside.
Crack the egg into a small bowl. Fill a small saucepan with water and bring it to a deep simmer. Add apple cider vinegar (this will help to seal the egg whites). Reduce the heat until it's barely quivering. Stir the water to create a whirlpool and gently drop the egg into the water. Cook for 3 minutes for the perfect egg with a runny yolk. Remove the egg with a slotted spoon and leave aside while you cook the remaining eggs.
Melt the butter in a small pan. When the butter starts to bubble, add the pul biber. Gently infuse for 30 seconds, then remove from the heat.
Spoon yoghurt onto two serving bowls or plates. Lay two eggs on the yoghurt. Drizzle the infused butter over the eggs and season with salt to taste. Scatter with chopped dill and/or parsley and serve immediately with flatbread, if you like.

5 comments:

roentare 18/3/26 12:37: I love garlic
Tom 18/3/26 12:42: ...wonderful for any meal.
Lola Martínez 18/3/26 13:28: Estos huevos son una debilidad para mi, me encantan. Te han quedado estupendos.
Judee 18/3/26 13:38: I reminds me of Shakshuka but with yogurt . Looks really good
Anonymous 18/3/26 14:04: Looks lovely
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