Turkish Çılbır — Soft Poached Eggs With Garlic Yogurt and Chili Butter

Çılbır is one of the oldest recipes of Ottoman cuisine — records of its consumption by Ottoman sultans date back to the 15th century. Today it is served across Turkey as a classic breakfast: softly poached eggs set over thick garlic yogurt and covered with melted butter flavored with red pepper (pul biber). In the Balkans the word çılbır has taken different forms (čimbur), but this remains the original Turkish recipe.

Ingredients (for 2 servings)

• 4 fresh eggs
• 1 teaspoon white vinegar
• 400 g thick Greek yogurt
• 1 clove garlic, crushed
• 1/2 teaspoon salt, freshly ground black pepper
• 50 g butter
• 1 teaspoon sweet red pepper (pul biber)
• Fresh dill or mint, finely chopped
• Toasted bread, for serving

Preparation

1. Mix the yogurt with the crushed garlic and salt; keep at room temperature.
2. Melt the butter over medium heat, remove from the heat and stir in the red pepper until it takes on a beautiful red color; set aside.
3. Bring a pot of water to a boil; when gently boiling, add the vinegar and reduce the heat.
4. Crack each egg into a cup, create a whirlpool in the water with a spoon and gently slide the egg in. Poach 3–4 minutes (set whites, soft yolks). Remove with a slotted spoon and drain briefly.
5. Divide the yogurt between two deep plates; place 2 eggs on each plate.
6. Pour the pepper butter over the top, sprinkle with fresh dill and black pepper.
7. Serve immediately with toasted bread.

Prep time: 10 minutes | Cook time: 10 minutes | Total: ~20 minutes | Servings: 2