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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.

Ingredients

For the Yogurt Base:

  • 1 cup plain Greek yogurt

  • 1 clove garlic, finely grated

  • Pinch of salt

For the Poached Eggs:

  • 4 large eggs

  • 1 tablespoon white vinegar

  • Water, for poaching

For the Chili Butter:

  • 3 tablespoons unsalted butter

  • 1 teaspoon Aleppo pepper (or red pepper flakes)

  • 1/2 teaspoon paprika

  • Pinch of salt

For Topping:

  • Chopped fresh dill or mint

  • Chopped chives or scallions

  • Crusty sourdough or rustic bread, toasted

Instructions

  1. In a bowl, mix Greek yogurt, grated garlic, and salt. Set aside and bring to room temperature.

  2. Fill a deep saucepan with water and bring to a gentle simmer. Add vinegar.

  3. 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.

  4. In a small skillet, melt butter. Add Aleppo pepper, paprika, and salt. Let it sizzle for about 1 minute, then remove from heat.

  5. Spread garlic yogurt onto plates or shallow bowls. Top with poached eggs.

  6. Drizzle with warm chili butter and garnish with fresh herbs and chives.

  7. 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.

Find it online: https://yumfoodusa.com/turkish-style-poached-eggs-with-garlicky-yogurt-and-chili-butter/