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Turkish Poached Eggs with Garlicky Yogurt (Çılbır)

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A traditional Turkish breakfast of poached eggs served over garlicky yogurt, topped with a warm paprika butter sauce and fresh herbs. This rich, savory dish is perfect with toasted bread for dipping and full of bold, comforting flavors.

Ingredients

Scale
  • 2 large eggs
  • 1 cup full-fat Greek yogurt
  • 1 garlic clove, finely grated
  • 2 tablespoons butter
  • 1 teaspoon olive oil
  • 1 teaspoon sweet paprika
  • 1/4 teaspoon red pepper flakes (Aleppo or chili flakes)
  • Salt and freshly ground black pepper, to taste
  • Fresh dill, chopped
  • Chives, chopped
  • 1 thick slice rustic bread or sourdough, toasted

Instructions

  1. In a small bowl, mix the Greek yogurt with grated garlic and a pinch of salt. Let it sit at room temperature while you prepare the eggs.
  2. Bring a saucepan of water to a gentle simmer. (Optional: Add a splash of vinegar to help the eggs hold their shape.)
  3. Crack the eggs into separate small bowls. Swirl the simmering water to create a vortex and gently drop in the eggs. Poach for 3–4 minutes until whites are set and yolks remain runny.
  4. Meanwhile, melt butter and olive oil in a small pan over medium heat. Add paprika and red pepper flakes, stir, and remove from heat once fragrant (about 1 minute).
  5. Spread the garlicky yogurt onto a serving plate.
  6. Use a slotted spoon to lift the poached eggs from the water and place them on top of the yogurt.
  7. Spoon the spiced butter over the eggs, and garnish with fresh dill, chives, salt, and black pepper.
  8. Serve immediately with toasted rustic bread for dipping.

Notes

  • Use full-fat Greek yogurt for the creamiest texture and richest flavor.
  • Aleppo pepper adds authentic mild heat but can be substituted with chili flakes.
  • Be sure not to overcook the eggs to keep the yolks soft and runny.
  • Warm the yogurt slightly if desired for a more cohesive temperature profile.

Nutrition

Keywords: çılbır, Turkish poached eggs, garlicky yogurt, paprika butter, savory breakfast, poached eggs with yogurt

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