About the Recipe
A Taste of the Ottoman Empire
Cilbir (pronounced chul-bur) is a sophisticated Turkish dish that dates back to the 15th-century Ottoman Sultans. While putting yogurt and eggs together might sound unusual to the uninitiated, this combination is a masterclass in balance: the cooling, garlicky yogurt acts as the perfect foil for the rich, runny yolks and the spicy, warmth of infused Aleppo butter. It’s a breakfast fit for royalty that has remained a staple in Turkish homes for centuries.
Ingredients
The Yogurt Base:
1.5 cups Greek yogurt (room temperature)
1 clove garlic (minced)
pinch of salt
The Poached Eggs:
4 large fresh eggs
1 tbsp white vinegar (for poaching water)
The Chili Butter:
3 tbsp unsalted butter
1 tbsp Olive oil
1 tsp Aleppo pepper (or red pepper flakes)
½ tsp smoked paprika
The Garnish:
Fresh dill or parsley
toasted sourdough or pita bread
Preparation
Temper the Yogurt: Combine the yogurt, minced garlic, and salt in a bowl. Whisk until smooth. Let it sit at room temperature while you prepare the rest; cold yogurt will chill the eggs too quickly.
Infuse the Butter: Melt the butter in a small pan over medium-low heat until it begins to foam. Stir in the olive oil, Aleppo pepper, and smoked paprika. Let it sizzle for 1 minute until the butter turns a deep red and smells nutty. Remove from heat immediately so the spices don't burn.
Poach the Eggs: Bring a pot of water to a gentle simmer (not a rolling boil) and add the vinegar. Crack an egg into a small ramekin. Create a gentle whirlpool in the water and drop the egg into the center. Poach for 3 minutes for a runny yolk. Drain on a paper towel.
Assemble: Divide the garlic yogurt between two shallow bowls, spreading it out with the back of a spoon.
The Finish: Place two poached eggs on top of each yogurt bed. Drizzle the warm chili butter generously over the eggs and yogurt.
Garnish: Sprinkle with fresh dill and serve immediately with warm, toasted bread.
Pro-Tips for Our Readers
Temperature is Key: Remember to take the yogurt out of the fridge 20 minutes early. The contrast between warm eggs and room-temp yogurt is delightful; the contrast with ice-cold yogurt can be jarring.
Aleppo Pepper: If they can't find Aleppo pepper, use a mix of sweet paprika and a pinch of cayenne to mimic the mild heat and fruitiness.