Save My first cilbir happened on a cold Istanbul morning when my neighbor invited me in from the street, steam rising from her kitchen as she worked methodically through her breakfast routine. She placed a plate in front of me with such quiet confidence, golden eggs settling into clouds of white yogurt, then poured this nutty brown butter over the top like she was finishing a painting. I watched the yolk break and bleed into the garlic and the spice, and suddenly understood why this simple dish had survived centuries of Turkish breakfasts. It wasn't fancy—it was honest, the kind of food that makes you want to pull up a chair and stay longer than planned.
I've made this for friends who arrived hungry and skeptical, wondering what eggs and yogurt could possibly have to do with each other, and watched their faces change completely on the first taste. There's something about cilbir that converts people—maybe it's the authority of the Aleppo pepper, or how the soft yolk acts as a bridge between every element on the plate, but suddenly everyone's asking for the recipe and mentioning how it's better than the café version they tried once.
Ingredients
- Greek yogurt, full-fat: Use the thickest, tangiest yogurt you can find—it needs enough structure to hold those eggs without tasting like it's been watered down.
- Garlic: A small clove minced almost to a paste makes all the difference; grating it on a microplane gives you the smoothest texture.
- Sea salt: A quarter teaspoon might seem shy, but remember the eggs bring their own salt and the butter will too.
- Eggs for poaching: Fresh eggs hold together better, and their whites set faster while the yolks stay liquid gold underneath.
- White vinegar: Just one tablespoon keeps the whites from feathering in the water and helps them cling together.
- Aleppo pepper: If you can track it down, it's fruity and not too hot—nothing else quite tastes the same, but a mix of paprika and chili flakes works in a pinch.
- Brown butter: This is where the magic lives, that nutty toasted flavor that makes everything else better.
- Fresh dill: A bright final touch that cuts through the richness and smells like a garden in your kitchen.
Instructions
- Prepare the yogurt base:
- Stir the minced garlic and salt into your Greek yogurt until it's smooth and even, then spread it across two shallow bowls or plates like you're creating a soft canvas. Let it sit at room temperature while you work on everything else so it's cool but not cold when you serve it.
- Heat the poaching water:
- Fill a medium saucepan with about three inches of water, add the vinegar and a pinch of salt, then bring it to a gentle simmer—you want barely-moving bubbles, not a rolling boil that will tear your eggs apart. The vinegar is your friend here, helping the whites set quickly without the water getting too hot.
- Poach the eggs:
- Crack each egg into its own small bowl first (this is the one extra step that saves disasters), then use a spoon to swirl the water into a gentle vortex before you slide the egg into the center. After two to three minutes, the whites should be set but the yolk will jiggle slightly when you nudge it with your spoon—that's exactly right.
- Brown the butter:
- While the eggs cook, melt the butter in a small saucepan over medium heat and let it bubble and foam for a couple of minutes until it turns golden and smells almost caramel-like. This is the moment you can't walk away from—you need to hear when it's done, and smell it.
- Season the butter:
- The second it's golden, pull it off the heat and stir in your Aleppo pepper and cumin while it's still hot so the spices bloom. Let it cool for just a minute so it's not scalding hot when it hits the plate.
- Assemble and serve:
- Place two warm poached eggs on top of each yogurt plate, then drizzle generously with the spiced butter so every spoonful gets a mix of everything. Scatter dill over the top and serve right away, with bread on the side if you want something to soak up the sauce.
Save This dish became my answer to the question nobody was asking until they tasted it—the one about what makes a simple breakfast into something you want to linger over. It's the kind of food that doesn't need an occasion, just a quiet morning and someone at the table.
The Egg Question
There's always a moment of doubt before you slide that first egg into the water, wondering if it'll hold together or just become scrambled sadness in a saucepan. The truth is, fresher eggs stay together better, and that little swirl of water creates a pocket where the egg settles into its shape naturally. I've learned to crack the egg into a small bowl and let it sit for just a breath before sliding it in—something about that pause makes the whole thing calmer, less rushed, more likely to work.
Why Room Temperature Yogurt Matters
Cold yogurt right from the refrigerator tastes sharp and separated on the plate next to warm eggs and warm butter, but letting it sit on the counter for just the time it takes you to poach the eggs softens its flavor and lets it all marry together better. It's not about making it warm—it's about taking the harshness out of it, letting the garlic shine through without that chilly bite that makes everything taste disconnected.
Bread, Butter, and the Bigger Picture
The bread is optional, but I've never made this without having some kind of crusty piece nearby to push through the plate at the end, catching all the butter and yogurt and broken yolk that somehow always ends up being the best part of breakfast. You could use pita, sourdough, or flatbread, or you could use the bread to write a note to your future self about making this again tomorrow.
- Toasted bread gets even better at catching sauce than plain bread, so if you have time, run it through the toaster first.
- A squeeze of fresh lemon juice into the yogurt base brightens everything if you're in the mood for acid to cut through the richness.
- This recipe doubles easily if you're feeding more people, and it never tastes like you're multiplying—it just tastes like more breakfast.
Save This is the kind of recipe that teaches you something every time you make it, not through failure but through small discoveries—how the eggs taste different depending on what your yogurt brand was, how the Aleppo pepper smells different depending on the season, how sometimes the best part of cooking is just the quiet moment before you sit down to eat.
Recipe FAQs
- → What is the best way to poach eggs for this dish?
Use simmering water with vinegar to help the egg whites set quickly. Create a gentle vortex before sliding eggs in to keep them compact and tender.
- → Can I substitute Aleppo pepper in the spiced butter?
Yes, a mix of mild chili flakes and sweet paprika makes a great alternative, preserving the buttery spice warmth.
- → How do I achieve the right texture for the yogurt base?
Mix plain Greek yogurt thoroughly with finely minced garlic and a pinch of salt until smooth and evenly flavored for a creamy foundation.
- → What breads pair well with this dish?
Crusty flatbreads like pide, sourdough, or pita complement the creamy yogurt and rich butter, ideal for dipping.
- → Is this dish suitable for special diets?
It’s vegetarian and gluten-free when served without bread, making it approachable for many dietary preferences.