By Akshara
July 24, 2025
Also called “Çılbır,” this classic Turkish breakfast dish combines garlicky yoghurt, soft poached eggs, and chilli butter. It’s warming, rich, and surprisingly easy to make at home.
2 eggs 1 cup thick curd or Greek yoghurt 1 garlic clove (grated or crushed) 1 tbsp butter 1 tsp olive oil 1 tsp red chilli flakes or Aleppo pepper 1 tsp paprika (optional) 1 tbsp white vinegar (for poaching) Salt to taste Fresh dill or coriander for garnish
Mix the yoghurt with garlic and salt in a bowl. Let it sit while you poach the eggs.
Bring a pan of water to a gentle simmer. Add vinegar. Crack each egg into a small bowl and slide gently into the water. Poach for 3–4 minutes until whites are set but yolk is still runny.
In a small pan, melt butter with olive oil. Add chilli flakes and paprika. Heat until fragrant but not burnt.
To serve, spread the garlicky yoghurt on a plate, place poached eggs on top, and drizzle with the warm chilli butter. Garnish with fresh herbs and enjoy with toasted bread or pita.