Turkish-Style Poached Eggs, or Çılbır, is a timeless breakfast dish that showcases the rich, comforting flavors of Turkish cuisine. Creamy garlicky yogurt forms the base for delicately poached eggs, all drizzled with spiced chili butter and topped with fresh herbs. Served alongside crusty sourdough or rustic bread, this dish is perfect for a hearty brunch or a savory start to the day. It’s simple to prepare, yet complex in flavor—silky, tangy, spicy, and deeply satisfying.

Why You’ll Love This Recipe

Bold and Flavorful: The combination of tangy yogurt, runny poached eggs, and warm chili butter is truly unforgettable.
Fast and Easy: Ready in just 20 minutes with minimal prep.
Comforting and Hearty: A cozy, nourishing breakfast that keeps you full and energized.
Versatile: Great as a main brunch dish or a savory starter for any Mediterranean-inspired meal.
Perfect for Sharing: Serve it on a platter with plenty of toasted bread for a communal brunch experience.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Yogurt Base:

plain Greek yogurt
garlic, finely grated
salt

For the Poached Eggs:

large eggs
white vinegar
water, for poaching

For the Chili Butter:

unsalted butter
Aleppo pepper (or red pepper flakes)
paprika
salt

For Topping:

chopped fresh dill or mint
chopped chives or scallions
crusty sourdough or rustic bread, toasted

Directions

Prepare the Yogurt Base
In a small bowl, combine the Greek yogurt, grated garlic, and a pinch of salt. Mix well and set aside at room temperature to slightly soften.
Poach the Eggs
Fill a deep saucepan with water and bring to a gentle simmer. Add the white vinegar.
Crack each egg into a small bowl, then gently slide into the water one at a time. Poach each egg for 3–4 minutes until the whites are set but the yolks remain runny.
Remove with a slotted spoon and drain on paper towels.
Make the Chili Butter
In a small pan, melt the butter over medium heat. Stir in the Aleppo pepper, paprika, and a pinch of salt. Let it sizzle gently for 1 minute, then remove from heat.
Assemble the Dish
Spread the garlic yogurt evenly onto two plates or shallow bowls. Place two poached eggs on top of each yogurt bed.
Drizzle with the warm chili butter and garnish with chopped fresh herbs and chives.
Serve Immediately
Serve with warm, toasted sourdough or rustic bread for dipping and scooping.

Servings and Timing

Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Servings: 2 servings
Calories: Approximately 280 kcal per serving

Variations

Spicy Kick: Add a pinch of cayenne or a dash of hot sauce to the chili butter for more heat.
Smoky Flavor: Use smoked paprika in the butter for a richer depth of flavor.
Herb Variations: Substitute dill or mint with parsley, tarragon, or cilantro.
Dairy-Free Option: Use a thick plant-based yogurt such as almond or cashew yogurt.
Add-Ons: Top with sautéed spinach, roasted cherry tomatoes, or avocado slices for a heartier dish.

Storage/Reheating

Storage: This dish is best enjoyed fresh, but the chili butter and yogurt can be made ahead and stored separately in the refrigerator for up to 2 days.
Reheating: Reheat the chili butter gently on the stove. Poached eggs are not recommended for reheating; prepare them fresh before serving.
Yogurt Note: Bring the yogurt to room temperature before assembling for the best texture and flavor.

FAQs

Can I make this with regular yogurt instead of Greek?

Yes, but Greek yogurt’s thicker texture works best. If using regular yogurt, strain it first for a creamier consistency.

What’s the purpose of vinegar in the poaching water?

Vinegar helps the egg whites coagulate faster, resulting in neater poached eggs.

Can I make the chili butter ahead of time?

Yes, store it in the fridge and gently reheat before serving. It can also be used on toast, vegetables, or grains.

Is Aleppo pepper essential?

Aleppo pepper offers a mild, fruity heat, but red pepper flakes are a fine substitute.

How do I avoid overcooking poached eggs?

Keep a close eye and cook for just 3–4 minutes. The whites should be set while the yolks remain soft.

Can I serve this dish cold?

The yogurt can be cool or room temperature, but the eggs and chili butter should be warm for optimal flavor contrast.

Is this dish gluten-free?

Yes, just serve with gluten-free bread or omit the bread entirely.

Can I use flavored yogurt?

It’s best to stick with plain yogurt, as flavored versions may clash with the garlic and chili butter.

What kind of bread pairs best?

Rustic sourdough, ciabatta, or any crusty artisan bread are ideal for scooping and dipping.

Is this suitable for brunch gatherings?

Absolutely. Prepare components in advance and poach the eggs just before serving for an easy yet impressive dish.

Conclusion

Turkish-Style Poached Eggs with Garlicky Yogurt and Chili Butter is a vibrant, satisfying dish that brings together contrasting textures and bold Mediterranean flavors. From the creamy, garlicky yogurt to the silky poached eggs and aromatic chili butter, each element complements the next. Serve it with crusty bread and fresh herbs for a rustic yet refined breakfast or brunch experience that’s as comforting as it is unforgettable.

Turkish-Style Poached Eggs with Garlicky Yogurt and Chili Butter

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Turkish-Style Poached Eggs with Garlicky Yogurt and Chili Butter, also known as Çılbır, is a bold and comforting Mediterranean breakfast. Featuring silky poached eggs atop tangy garlic yogurt and finished with a spiced chili butter drizzle and fresh herbs, it’s perfect for a satisfying brunch.

Author: Asma
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 2 servings
Category: Breakfast / Brunch
Method: Stovetop / Poaching
Cuisine: Turkish / Mediterranean
Diet: Vegetarian

Instructions

In a bowl, mix Greek yogurt, grated garlic, and salt. Set aside and bring to room temperature.
Fill a deep saucepan with water and bring to a gentle simmer. Add vinegar.
Crack an egg into a small bowl, then gently slide it into the water. Poach for 3–4 minutes. Remove with a slotted spoon and repeat with remaining eggs.
In a small skillet, melt butter. Add Aleppo pepper, paprika, and salt. Let it sizzle for about 1 minute, then remove from heat.
Spread garlic yogurt onto plates or shallow bowls. Top with poached eggs.
Drizzle with warm chili butter and garnish with fresh herbs and chives.
Serve immediately with toasted sourdough or rustic bread.

Notes

For extra creaminess, stir a tablespoon of olive oil into the yogurt.
Use labneh or skyr as an alternative to Greek yogurt.
Aleppo pepper offers mild heat with fruitiness—use crushed chili flakes if unavailable.
This dish is best enjoyed fresh and warm.