Cilbir is a sophisticated Turkish breakfast dish that offers an incredible play on temperatures and textures. It features cold or room-temperature garlicky yogurt contrasted with warm, fluid poached eggs and a sizzling, spicy butter infusion. This dish dates back to the Ottoman era and remains a staple for those seeking a protein-rich meal that is both light and deeply indulgent. The key to a perfect Cilbir lies in the quality of the yogurt and the specific aroma of the Aleppo pepper, which provides a mild, fruity heat rather than an overwhelming burn.

• Prep time: 10 minutes

• Cook time: 10 minutes

• Servings: 2 people

Ingredients List

The Yogurt Base:

• 1 cup Greek yogurt (room temperature)

• 1 clove Garlic, finely minced or grated

• A pinch of salt

The Poached Eggs:

• 4 Large eggs (cold from the fridge helps them hold shape)

• 1 tbsp Vinegar (white or apple cider)

• A pinch of salt

The Chili Butter:

• 2 tbsp Unsalted butter

• 1 tbsp Extra virgin olive oil

• 1 tsp Aleppo pepper flakes (Pul Biber)

• ½ tsp Smoked paprika (optional, for extra color)

Garnish:

• Fresh dill or parsley, chopped

• Crusty sourdough or pita bread for dipping

Step-by-Step Instructions

1. Prepare the Yogurt: In a small bowl, whisk the yogurt with the minced garlic and salt.

   Pro-Tip: To make it truly authentic, place the bowl over a pot of simmering water for 1–2 minutes just to take the chill off. The yogurt should be creamy and slightly warm, but not cooked.

2. Infuse the Butter: Melt the butter in a small skillet over medium heat until it begins to foam. Add the olive oil, Aleppo pepper, and paprika. Stir for 30–60 seconds until the butter turns a vibrant red and smells nutty. Remove from heat immediately so the spices don't burn.

3. Poach the Eggs: Bring a pot of water to a gentle simmer (not a rolling boil). Add the vinegar and salt. Use a spoon to create a gentle swirl in the water and drop the eggs in one by one.

4. The Perfect Timing: Cook for 3 minutes for a perfectly runny yolk. Remove with a slotted spoon and drain on a paper towel to prevent the yogurt from becoming watery.

5. Assemble: Spread the garlicky yogurt onto two shallow plates. Place two poached eggs on top of each yogurt bed.

6. The Finishing Touch: Drizzle the warm, spicy chili butter generously over the eggs and yogurt. Garnish with a sprinkle of fresh dill.

Pro-Tips

• Room Temp Yogurt: Never use ice-cold yogurt directly from the fridge. The contrast with the warm eggs will be too jarring and will cool the dish down too quickly.

• The Aleppo Alternative: If you can’t find Aleppo pepper, a mix of 3 parts sweet paprika and 1 part cayenne pepper provides a similar color and manageable heat level.

• Vinegar Secret: Adding vinegar to the poaching water helps the egg whites coagulate faster, resulting in a neater, rounder poached egg.