A simple traditional Turkish breakfast of well-cooked poached eggs with yogurt, spread of cool garlicky yoghurt and a splash of hot, spiced buttery paprika dressing. It is a filling, warm, but fresh dish and mixes the creaminess, spiciness, and acidity of greens just right.

It is an ancient, century-old delicacy served in the homes of contemporary Turkey. Çılbır Turkish breakfast can be used as a start to the day or to serve your guests something on the lighter but fancy side served with crusty bread or pide.

About Çılbır

Çılbır recipe itself originated in the Ottoman Empire and served the dish to sultans as a nutritious and fancy breakfast. As fancy as it might sound, Çılbır is a humble dish pure and simple to the core with Turkish poached eggs in cold yoghurt with globs of melted butter with Aleppo or red pepper flakes (pul biber).  The contrast makes Çılbır very special, hot, creamy eggs on top of cold, garlicky yoghurt which is then served in hot butter which pools right into the layers. It is very easy having multiple flavours & textures and this is the reason it is a well-hidden secret of traditional Turkish breakfast in Turkey.

Ingredients and Substitutes of Çılbır

• Fresh Eggs – Large eggs are ideal to be poached. Keeping them at room temperature is best so that they all get cooked properly

• Yoghurt – Thick plain yoghurt made of whole milk is best. It also can be prepared in Greek yoghurt or labneh

• Garlic (minced) – Added to the yoghurt as a flavouring agent with improved digestion value. The amount can be minimized to give a lesser flavour

• Butter – Traditional drizzling base for the paprika. It can be replaced by olive oil, in the absence

• Pul Biber (Aleppo pepper flakes) – Red chilli flakes that are spice-friendly and warm. You may use standard chilli flakes or paprika instead of smoked ones

• Vinegar (to poach) – To prevent poached egg whites from curling up. Either white vinegar or apple cider vinegar will do

• Salt – Compliments every taste, salines the yoghurt and water to poach

• Fresh Dill or Parsley – Garnish for some fresh herby taste

How to cook Çılbır?

Yoghurt Base Preparation

• Whisk in a bowl 1 cup of thick yoghurt topping with 1–2 cloves minced garlic and salt pinch
• Cover with cling film/plastic wrap and put in the refrigerator whilst you make the others. The contrast is formed by the coolness

Poach the Eggs

• Put some water in a saucepan and simmer it (not a rolling boil)
• To a pinch of salt add 1 tablespoon of vinegar
• Put a crack on an egg in a small bowl. Add a vortex of water and slowly swish in the egg
• Take roughly 3 minutes and poach it off until the white is set but the yolk is soft
• Take a slotted spoon and repeat with the rest of the eggs (2–4 as per serving)

Prepare the Butter Sauce

• In a medium-sized pan, melt 2 tablespoons of butter
• Put in ½ teaspoon of mild chilli flakes. Cook it on the heat until it is aromatic (a few seconds)

Lay Together the Çılbır

• Put the garlic mix yoghurt into a shallow serving dish
• Arrange the poached eggs over the yoghurt lightly
• Pour the heavy hot chilli butter generously on top
• You can sprinkle it with dill, parsley or additional chilli flakes

This authentic Turkish Çılbır recipe with yogurt and chili butter combines traditional simplicity with bold flavor, making it perfect for slow weekend mornings.

Çılbır Serving Suggestions

• Serve at once with crusty hot bread, Turkish pide or even sourdough toast
• Great as a brunch or light lunch or even as a nice dinner
•  Variations, add sauteed spinach, roasted garlic or smoked salmon

Try this easy Çılbır recipe for Turkish-style breakfast the next time you want something simple yet gourmet, creamy and spicy, warm and cool—everything you want from a dish, all on one plate.