Çılbır (Turkish Eggs)

As breakfasts go, I’m never happier as when there are eggs on offer. I enjoy all manner of egg breakfasts from around the world like the amazingTurkish Menemen and Greek Strapatsada and then intensely tasty Indian Akuri or subtle Japanese Tamago Egg & Rice Bowl.

One breakfast egg preparation stands out amongst all others - the delicious and beautiful Turkish Çılbır.

Soft pillowy poached eggs are gently placed on a rich, garlicky yoghurt sauce and drizzled with vibrant orange butter infused with smoky Aleppo pepper. The dish is a creamy, fragrant and decadent start to the day, and I love everything about it! On paper, this may sound a little weird, but in real life quite the reverse is true.

My Çılbır recipe is an elegant, luxurious combination of flavour and texture. Rich, smooth and decadent. It’s light but filling and the perfect way to satiated until lunchtime.

What's Ahead?

What is Çılbır?

Known as simply, Turkish Eggs, Çılbır (pronounced ‘chul-bur’) is a wonderful combination of eggs, yoghurt and a buttery Turkish pepper infusion.

What makes this dish so beautiful is the buttery, vibrant sauce that's drizzled over at the end. A combination of butter (I use ghee) and Turkish pepper flakes (pul biber) or Aleppo Pepper.

Aleppo pepper is a mild pepper flake that infuses with the hot butter and creates a magnificent, golden sauce that not only delivers colour but a wonderful nutty, spiced flavour. Against the monotone eggs and yoghurt, it’s a visual delight.

Why it works?

It's luxurious - the soft, creamy texture is the perfect way to ease you into the day, with its rich, glossy appearance. It's a breakfast fit for royalty!

Stuff You'll Need

Turkish Çılbır doesn't require much - here's what you'll need to make it at home.

• Eggs - buy the best you can, a good quality egg usually makes the best, plump poached egg.
• Yoghurt - Greek style, plain yoghurt brings the creaminess.
• Garlic - a little minced garlic flavours the yogurt with a savoury note.
• Butter - or ghee creates the nutty luxurious texture to the final dish.
• Aleppo Pepper - is added to the warm butter and infuses all its colour and mild, warming spice.
• Bread - Cilbir and bread are essential - flatbreads, crusty bread - whichever suits you best.

Step by Step

Making Çılbır is simple. Make everything in advance if you like and then come breakfast time, it's just a case of assembly. Either way, it's a simple dish to put together in even the groggiest of mornings.

1. Step 1 - Warm the butter and let it bubble a little and turn lightly golden brown. Add the Aleppo pepper and leave to infuse. (you can strain out the Aleppo pepper once infused if you like).
2. Step 2 - Poach the eggs (see my how to below)
3. Step 3 - Mix the yoghurt with the garlic and salt and then gently heat in a pan or microwave.
4. Step 4 - Arrange the Çılbır - make a bed of the warm yoghurt, add the eggs on top and then drizzle with the infused butter.

The perfect poached eggs

Another element that makes this Çılbır recipe so special are perfectly poached eggs. Many people are intimidated at the prospect of poaching eggs and there are countless contraptions that promise to deliver them, many of which I bought in the past!

• In truth, poaching an egg is not difficult. Simply bring a small pan of water to a boil, reduce the heat so that it’s not bubbling. Add a little vinegar or lemon juice (it helps to keep the egg firm).
• Now break your eggs into a small bowl (put all your eggs in the same bowl - they won’t stick together). Create a little whirlpool with the water with a spoon and while it's still spinning gently ease in the eggs. They’ll spin for a few seconds and then finally settle. Now leave them alone for about 3-4 minutes. They should sit in still, not simmering hot water. Then simply remove them using a slotted spoon and drain briefly on paper towels.

TIP: You can poach eggs in advance and keep covered in cold water in the fridge for up to a week! Then just pop into boiling water for 20-30 seconds to warm through.

Pro Tips

Making in advance - All the elements for Çılbır can be made in advance.

• The eggs can be pre-poached and warmed in hot water when needed
• The yoghurt can be mixed in advance and gently heated when needed
• The butter can be made in advance and kept at room temperature until needed.

Ready to get cooking?

When this dish comes together and you take your first dive into the egg, the runny yolk combines with everything to create a soft, luxurious texture that is quite literally the most amazing thing.

When teamed with either flatbreads or a few slices of crusty sourdough. It’s the most perfect way to start any day and the best weekend brunch.

This recipe serves one (because morning are all about being selfish!), but there’s nothing better than Çılbır served communal style in a giant flat bowl with copious amounts of the yellow butter sauce drizzled over. It’s a joy! I hope you enjoy!

More Turkish recipes

If you liked this recipe for Çılbır, I'm sure you'll love some more of my Turkish recipes.

• Turkish Mücver (Zucchini Fritters)
  
• Cacik (Turkish Yoghurt & Cucumber)
• Haydari (Turkish Yoghurt Meze)
  
• Turkish Bean Salad (Fasulye Piyaz)
  
• Turkish Green Beans (Zeytinyağlı Fasulye)
  
• Turkish Rice Pilav with Orzo (Sehriyeli Pilav)
  
• Turkish Salad (Shepherd Salad)
  
• Turkish Pide – It’s not Pizza, it’s Pide!
  
• Turkish Beetroot & Yoghurt Dip
  
• Turkish Garlic & Yoghurt Sauce
  
• Turkish Carrot Salad
  
• Circassian Chicken
• Turkish Suçuk with Eggs

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