Turkish Eggs (Çılbır)
Around the World in 80 Eggs: day 1
Turkish eggs, aka çılbır (pronounced as chil-bir) should be one for your Sunday brunch plans.
This Turkish classic features some soft poached eggs served with a savoury garlicky yogurt and finished off with a chilli butter.
This recipe only requires a few ingredients and minimal fuss and you'll definitely love it.
Hey, I'm Verna!
About this recipe
What is Çılbır?
Çılbır (pronounced "chil-bir") is a traditional Turkish dish that features poached eggs served on a bed of garlicky yogurt and topped with a spicy, aromatic chilli butter.
This dish is the perfect balance of creamy, savoury, and spicy, making it an ideal choice for breakfast, brunch, or even a quick light meal any time of the day.
A Brief History of Çılbır
Çılbır has deep roots in Turkish cuisine, dating back centuries.
It's a popular breakfast choice in Turkey, particularly in the mornings when people need something satisfying but quick.
The dish is believed to have originated in Ottoman kitchens, and it continues to be a staple in many Turkish households today. It’s often made with simple ingredients, showcasing the beauty of Turkish flavours.
Fun Facts About Çılbır
- A Favourite Among Locals: Despite its simplicity, çılbır is a beloved dish in Turkey and is often eaten by families, especially on weekends or holidays.
- Versatile Dish: While traditionally eaten as a breakfast item, it’s not uncommon to enjoy çılbır for lunch or dinner. It's a protein-packed, nourishing option that's light yet satisfying.
- Cultural Connection: The combination of yogurt and eggs is a common pairing in Turkish and Middle Eastern cuisine, making this dish a delicious representation of regional food traditions.
Why Çılbır is a Must-Try
There are several reasons why çılbır should be on your radar:
- Easy to Make: Perfect for busy mornings when you want something more exciting than your usual cereal.
- Deliciously Balanced: The rich, creamy yogurt base pairs perfectly with poached eggs, while the chilli butter drizzle adds a spicy kick.
- Healthy & Nourishing: A great combination of protein, healthy fats, and the goodness of yogurt.
- Impressive Yet Simple: Whether you're hosting brunch or looking for a quick snack, this dish will surely impress.
Whether you serve it for brunch or as a light dinner, çılbır is bound to become a go-to recipe in your kitchen. Let me show you how.
Ingredients
- 4 eggs, room temperature
- 200g natural Greek yogurt, room temperature
- 50g unsalted butter
- 1 tbsp Aleppo pepper flakes
- 1 clove garlic, minced
- Salt to taste
- Fresh dill or mint for garnishing
Pair it with
Instructions
1. Poach the eggs
Fill a saucepan with 3/4 full of water and bring it to a simmer. Crack each egg into a small bowl.
Once the water is simmering gently, gently swirl the water with a spoon to create a vortex. Carefully slide each egg into the centre of the vortex in the pan.
Poach the eggs for 3-4 minutes, or until the whites are set but the yolks are still runny.
Remove the eggs with a slotted spoon and set onto some kitchen towel to remove any excess water. You might want to poach the eggs in batches until all eggs are poached.
2. Make the chilli butter
In a small frying pan, melt the butter on a low heat and once melted add in the pepper flakes. Stir to combine and remove from heat to set aside.
3. Make the yogurt Sauce
In a small bowl, combine the yogurt, minced garlic, and salt. Taste and adjust seasonings as needed.
4. Assemble and serve
Spoon the yogurt between two serving plates and two poached egg on top of each sauce bed.
Drizzle the chilli butter and garnish with fresh dill and/or mint before serving immediately with a side of toasted sourdough bread.
Tips:
- Cold eggs will take longer to cook and may result in harder yolks so opt for room-temperature eggs if possible.
- To help the egg whites hold its shape, you may want to add a splash of white vinegar into the poaching water.
- Leftover yogurt sauce can be stored in the refrigerator for up to 2 days.
- Toasted pita bread is also a great alternative to sourdough bread.
FAQs
1. Can I use something other than sourdough bread?
Absolutely! While toasted sourdough is a classic pairing, you can also use crusty baguette, pita, or even a hearty rye bread to mop up the flavours.
2. How do I poach eggs perfectly?
The trick to poaching eggs is gently simmering water with a splash of vinegar, creating a whirlpool before dropping in the eggs. Keep the water at a low simmer, and be sure to cook the eggs for about 3-4 minutes for a soft, runny yolk.
3. Can I make the yogurt sauce in advance?
Yes, you can prepare the garlic yogurt sauce ahead of time and refrigerate it for up to a day. Just make sure to give it a good stir before using.
4. Can I make this dish spicy?
If you like extra heat, feel free to add more chilli flakes to the butter or drizzle on some hot sauce for an added kick.
5. Is this dish suitable for vegetarians?
Yes, Turkish eggs are vegetarian-friendly! Just ensure the chilli butter is made with plant-based butter if you need it to be fully vegan.
Video demonstration
Leave a comment
Like this recipe?
This recipe is featured in my debut cookbook "Have You Eaten?", if you liked this recipe, then I'd encourage you to buy my cookbook for even more exclusive and delicious recipes!
.webp)
More tasty recipe ideas for you
If you liked this recipe then you might like some of these below! Or if you're looking for more inspiration, my cookbook has dozens of exclusive meals not on my website!
