Turkish Poached Eggs with Yoghurt (Çılbır)

If you’ve never tried Çılbır, you’re in for a real treat. This comforting Turkish dish has been around since the 15th century, and for good reason. It brings together the simplest ingredients—eggs, yogurt, butter, and spices—into something unexpectedly luxurious.

I’ll be honest: I’m still practicing my poached egg game. But this recipe gets me closer every time. And in the end, the real charm of çılbır isn’t in perfect visuals—it’s in how nourishing, cozy, and delicious it feels, especially when I need a quick lunch that doesn’t cut corners on flavor.

Traditional Turkish poached eggs (çılbır) served over garlic yogurt and topped with spiced butter and chili flakes

Why You’ll Love This Dish

Çılbır is all about contrasts. Cool, garlicky yogurt meets warm, runny poached eggs. Then comes a final drizzle of spicy melted butter infused with red pepper flakes and mint. It’s creamy, rich, tangy, and just the right amount of indulgent—all while staying surprisingly light.

It also comes together in under 15 minutes. No chopping (aside from a little parsley if you’d like), no complicated steps—just everyday pantry staples creating something truly satisfying.

Ingredients

• 3 eggs

• 1 cup plain yogurt (preferably full-fat)

• 1 garlic clove, grated or finely minced

• 1 tablespoon vinegar (for the poaching water)

• 1 tablespoon butter

• 1 teaspoon olive oil

• 1 teaspoon red pepper flakes

• ½ teaspoon sumac

• ½ teaspoon dried mint

• Salt to taste

• Fresh parsley for garnish (optional)

How to Make Çılbır (Step-by-Step)

1. Prepare the Yogurt Base

In a bowl, mix the yogurt with the grated garlic and a pinch of salt. Set it aside at room temperature. This ensures it’s not too cold when served with the warm eggs.

2. Poach the Eggs

Bring a medium pot of water to a gentle simmer and add the vinegar.

Crack each egg into a small fine-mesh strainer over a bowl to drain excess watery whites, then transfer to individual cups.

Create a gentle whirlpool in the simmering water, then slide an egg into the center. Cook for about 3 minutes, until the whites are set but the yolk is still soft. Lift out with a slotted spoon and drain on a paper towel. Repeat for the remaining eggs.

3. Make the Spiced Butter

Melt the butter with olive oil in a small pan. Once it’s bubbling, add the red pepper flakes and mint. Let it sizzle for a few seconds, then remove from heat.

4. Assemble Your Plate

Traditionally, the garlic yogurt is spread onto the plate first, with poached eggs placed on top. But it’s just as delicious spooned over the eggs. Drizzle with the spicy butter, sprinkle with sumac, and garnish with parsley if you like.

Serving Suggestions

Çılbır is typically served with crusty bread or pita to scoop up the silky eggs and yogurt. It makes a perfect light brunch, a protein-packed lunch, or even a satisfying breakfast-for-dinner kind of meal.

It’s proof that a few good ingredients can still deliver something special—no frills needed.

Bringing a Taste of Turkey to Your Table

What I love most about Çılbır is how effortless it feels while still offering so much comfort. It’s the kind of dish you return to again and again, especially when you want something simple but full of character.

So whether you’re mastering your egg-poaching skills or just craving something cozy, I hope this recipe becomes part of your rotation.

Afiyet olsun & happy cooking!