Turkish Çilbir — Poached Eggs Over Garlicky Yogurt With Chili Butter

Çilbir is a classic Turkish breakfast of Ottoman origin: poached eggs over a layer of creamy yogurt with garlic, finished with hot butter flavored with chili pepper and mint. A simple dish, yet rich in flavor.

Ingredients (for 2 servings)

• 4 fresh eggs
• 500 g full-fat yogurt (strained or village-style)
• 2 garlic cloves, finely crushed
• 1 tablespoon vinegar
• 60 g butter
• 1–2 teaspoons ground chili pepper (pul biber)
• 1 teaspoon dried mint
• 1 teaspoon paprika (optional)
• Salt to taste
• Toasted bread or pita for serving

Preparation steps

1. Prepare the yogurt: whisk the yogurt with the crushed garlic and a little salt until soft and creamy. Divide into two deep bowls, making a smooth layer.
2. Boil water in a wide pot, then lower the heat until the water no longer boils vigorously (about 80–90°C). Add the vinegar and a little salt.
3. Break each egg into a small cup and gently slide it into the water. Cook about 3 minutes for a soft yolk. Remove with a slotted spoon and drain well.
4. Melt the butter in a small pan until golden and foamy; remove from the heat and immediately add the chili pepper, mint and paprika — stir quickly so the spices don’t burn.
5. Place two eggs on each bowl of yogurt, pour the hot spiced butter over the top and garnish with a little dried mint. Serve immediately with toasted bread for dipping.

Prep time: 10 minutes | Cook time: 5 minutes | Servings: 2