Çılbır

Çılbır is silky, rich, and bright all at once: tender poached eggs, cool tangy garlic yogurt, and a warm drizzle of paprika-chili butter. Fresh dill adds a clean herbal finish that makes the whole dish feel both comforting and light.

Nutrition · per serving

333kcal

19gProtein

7gCarbs

25gFat

0.5gFiber

2 servings

Ingredients

11 items

Garlic yogurt base

Greek yogurt250 g

garlic, finely grated1 small clove (5 g)

fine salt1/4 tsp

Poached eggs

eggs4 large

water1.5 litres

white wine vinegar1 tbsp

Paprika butter

unsalted butter40 g

smoked paprika1 tsp

Aleppo pepper or mild chili flakes1/2 tsp

To finish

dill, finely chopped1 tbsp (4 g)

black pepper1/4 tsp

Tips

•For the best texture, use thick full-fat Greek or strained yogurt; thinner yogurt will become watery under the eggs.
•If you want the yogurt warmer, set the bowls over a pan of warm water for 1-2 minutes before plating, but do not heat directly or it may split.
•Aleppo pepper is traditional and fruity-mild; if using regular chili flakes, use a little less to keep the balance gentle.
•Çılbır is often served with bread, but for a low-carb meal it is excellent with sliced cucumber or simply on its own.

Steps

1
Bring a medium saucepan with the water to a gentle simmer and add the white wine vinegar. While it heats, stir the Greek yogurt with the grated garlic and fine salt in two shallow serving bowls or on one serving plate. Spread it into a thick layer so the eggs will sit on top without sliding. If the yogurt is very cold, let it stand at room temperature while you cook so the dish stays pleasantly warm.
1.5 litres water1 tbsp white wine vinegar250 g Greek yogurt1 small clove (5 g) garlic, finely grated1/4 tsp fine salt
2
Melt the unsalted butter in a small pan over low heat until foamy. Stir in the smoked paprika and Aleppo pepper or mild chili flakes for 10-15 seconds, just until fragrant; do not let the spices darken or the butter will taste bitter. Take the pan off the heat and keep warm.
40 g unsalted butter1 tsp smoked paprika1/2 tsp Aleppo pepper or mild chili flakes
3
Crack each egg into a small cup. Stir the simmering water to create a gentle whirlpool, then slide in 2 eggs one at a time. Poach for 2 1/2 to 3 minutes for set whites and runny yolks. Lift out with a slotted spoon, briefly dab the bottoms on a clean towel if needed, and repeat with the remaining 2 eggs. Keep the water at a bare simmer rather than a boil so the whites stay tender and compact.
4 large eggs1.5 litres water1 tbsp white wine vinegar
4
Place 2 poached eggs onto each portion of garlic yogurt. Spoon the warm paprika butter over the eggs and yogurt so it pools slightly around them. Finish with the chopped dill and black pepper, then serve immediately with a spoon.
4 large eggs250 g Greek yogurt40 g unsalted butter1 tsp smoked paprika1/2 tsp Aleppo pepper or mild chili flakes1 tbsp (4 g) dill, finely chopped1/4 tsp black pepper

Origin & History

Çılbır is a long-loved Turkish dish of poached eggs served over garlicky yogurt and finished with spiced butter. Versions of it date back to the Ottoman era, and it remains a classic example of how Turkish home cooking turns a few simple ingredients into something luxurious.

turkish eggs lowcarb vegetarian breakfast poached yogurt

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Steps

Bring a medium saucepan with the water to a gentle simmer and add the white wine vinegar. While it heats, stir the Greek yogurt with the grated garlic and fine salt in two shallow serving bowls or on one serving plate. Spread it into a thick layer so the eggs will sit on top without sliding. If the yogurt is very cold, let it stand at room temperature while you cook so the dish stays pleasantly warm.

1.5 litres water1 tbsp white wine vinegar250 g Greek yogurt1 small clove (5 g) garlic, finely grated1/4 tsp fine salt

Melt the unsalted butter in a small pan over low heat until foamy. Stir in the smoked paprika and Aleppo pepper or mild chili flakes for 10-15 seconds, just until fragrant; do not let the spices darken or the butter will taste bitter. Take the pan off the heat and keep warm.

40 g unsalted butter1 tsp smoked paprika1/2 tsp Aleppo pepper or mild chili flakes

Crack each egg into a small cup. Stir the simmering water to create a gentle whirlpool, then slide in 2 eggs one at a time. Poach for 2 1/2 to 3 minutes for set whites and runny yolks. Lift out with a slotted spoon, briefly dab the bottoms on a clean towel if needed, and repeat with the remaining 2 eggs. Keep the water at a bare simmer rather than a boil so the whites stay tender and compact.

4 large eggs1.5 litres water1 tbsp white wine vinegar

Place 2 poached eggs onto each portion of garlic yogurt. Spoon the warm paprika butter over the eggs and yogurt so it pools slightly around them. Finish with the chopped dill and black pepper, then serve immediately with a spoon.

4 large eggs250 g Greek yogurt40 g unsalted butter1 tsp smoked paprika1/2 tsp Aleppo pepper or mild chili flakes1 tbsp (4 g) dill, finely chopped1/4 tsp black pepper