Çılbır is a Turkish dish of poached eggs with yogurt and chili butter melt. It was enjoyed as a healthy and rich breakfast by the Ottoman sultans in the 15th century. The blend of creamy yogurt and the runny poached eggs with chili butter, black pepper, and salt opens the floodgate of taste. Çılbır is best served with a toast, especially a slice of sourdough or baguette. I promise you, once you make Turkish Eggs, you would want to make them again 🙂
Calories – 240c
Prep time – 5 minutes
Cook time – 10 minutes
Serves – 2
2 Eggs (poached, you can also do a half fry if you cannot poach eggs)
4 tbsp. room temperature Greek Yogurt (any yogurt will do too)
2 – 3 tbsp. Butter
1 tbsp. Paprika or Chili Flakes
1 clove of Garlic
Seasoning (salt, black pepper, and zaatar, optional)
Garnish (handful dill herb and black sesame seeds)
- Advisable to first remove the yogurt from the fridge and let it come down to room temperature. Add salt, minced garlic and black pepper, mix well.
- Melt Butter with paprika or chili flakes on low simmer.
- Poach eggs by heating the water on low simmer, as soon as you see small bubbles, add 1 tbsp. Vinegar. Crack eggs individually in a small bowl or cup and slowly slide the eggs one by one in the water, keeping the brim of the bowl or cup close to the water. in should take 2 minutes or less for a nice runny poached egg.
- Meanwhile toast you favorite bread. In a plate spread the yogurt in a circular motion, place the poached egg in the center, drizzle generous amount of chili butter around the egg, sprinkle zaatar(optional), black pepper, dill herb and sesame seeds.
Serve these delicious Turkish Eggs with toast. This is one of my favorite breakfast items to look forward to. Surprise your loved ones with simple yet a delicious dish. Do let me know in the comments section if you like this recipe and share more ideas with me via contact me on the homepage.
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