Çılbır – Poached Eggs on Garlic Yogurt
Çılbır is a traditional Turkish breakfast featuring poached eggs served on creamy garlic yogurt, topped with aromatic paprika butter and fresh dill.
- 20 min
- 695 kcal / serving
- easy
- vegetarian
- Protein
- 27.2 g
- Fat
- 46 g
- Carbs
- 45.5 g
Contains: egg, milk, gluten, sulphites (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 250 g Greek yogurt (10% fat)
- 1 garlic clove
- Salt
- 4 eggs
- 1 tbsp white wine vinegar
- 50 g butter
- 1 tsp Pul Biber (Aleppo chili flakes)
- 1/2 tsp sweet paprika
- 2 tbsp chopped dill
- 150 g flatbread
Method
- For the garlic yogurt, peel and finely grate or press the garlic clove.
- Mix the grated garlic with the Greek yogurt and a pinch of salt.
- Divide the yogurt between two deep plates and set aside.
- Bring a pot of water to a boil and add the white wine vinegar.
- Reduce the heat so the water is just simmering, then carefully slide the eggs in one by one.
- Poach the eggs for 3–4 minutes until the whites are set and the yolks are still runny, then remove with a slotted spoon and drain well.
- While the eggs are poaching, melt the butter in a small saucepan over medium heat.
- Once the butter has melted and is lightly foaming, add the Pul Biber and paprika powder and let it foam briefly.
- Carefully place the poached eggs on top of the garlic yogurt.
- Drizzle the paprika butter over the eggs and yogurt, and sprinkle with fresh dill.
- Serve immediately with flatbread.
Ingredients left over?
The CookGen app turns your leftovers into matching recipes – for free.
Get the app free