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Çılbır (Turkish Poached Eggs with Yogurt)

Çılbır (Turkish Poached Eggs with Yogurt)

A recipe for Çılbır (Turkish Poached Eggs with Yogurt)! Eggs are gently poached, placed on top a bed of garlicky yogurt, then finished with a drizzle of pepper-infused butter and a sprinkling of fresh mint.
Course Breakfast
Cuisine Turkish
Keyword breakfast, brunch, egg, garlic, pepper, Turkey, Turkish, yogurt
Prep Time 15 minutes
Cook Time 4 minutes
0 minutes
Total Time 19 minutes
Servings 2 -4 Servings


  • 1 1/2 cups Turkish or Greek yogurt
  • 2 cloves garlic
  • 5 cups water
  • 2 tablespoons vinegar
  • 4 eggs
  • 3 tablespoons unsalted butter
  • 1 1/2 teaspoons Pul Biber or Aleppo pepper
  • 1/2 teaspoon paprika
  • Salt to taste
  • Fresh mint or dill for serving
  • Crusty bread or Pide for serving


  • With a mortar and pestle, smash the peeled garlic cloves with a pinch of salt until smooth. Mix the garlic into the yogurt and transfer to individual serving plates. 
  • Crack each egg into separate, small bowls. 
  • In a medium pot, combine the water, vinegar, and pinch of salt. Bring to a boil. Once the water is boiling, reduce heat to medium and stir the water in circles to create a vortex. Gently add each egg, one at a time, into the center of the vortex. Cook them in batches if needed. Poach for about 3-4 minutes before removing each egg with a slotted spoon. Place one to two eggs over each plate of garlicky yogurt.
  • While the eggs are cooking, melt the butter over medium heat in a small pan. Once it begins to sizzle, stir in the pepper and paprika and remove from heat. 
  • Drizzle the spiced butter over the eggs and yogurt. Sprinkle with fresh mint and/or dill and a pinch of salt. Serve immediately with slices of crusty bread or Pide.