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Rooted in tradition and packed with soothing flavors, this dish will soon be your (and your loved ones’) favorite. It’s the egg dish that proves eggs are welcome at any meal of the day. I was introduced to this dish while cooking along the Mediterranean and it quickly became my go-to for serving as an elevated brunch or treating myself when I needed a little comfort. I love how easy it is to prepare while still bringing the wow factor, especially when I have a big group to feed.
What is Çilbir?
Çilbir, pronounced chil-burr, is one of the most popular breakfast recipes in Turkish cuisine. It’s simply poached eggs over a bed of garlicky yogurt drizzled with a spiced butter sauce. Make sure to use Greek yogurt versus simply a plain yogurt because you want it to be a thick spread for the base of the dish. I don’t see a big difference in using full-fat over fat-free yogurt other than you will get a richer mouthfeel from full-fat. Just make sure it’s Greek! You could even use labneh thinned out with a bit more lemon juice.
For the sauce, some use olive oil or a mix of olive oil and butter, but the traditional recipe calls for a rich spiced butter. Butter offers a rich mouthfeel and we take it a step further by cooking it until the milk solids become toasted, aka brown butter or beurre noisette.
Aleppo pepper or pul biber, a red chili flake common in the Middle East, is the key ingredient in the butter. It’s more mild than the red chili flakes common in North America with earthy undertones and a slight sweetness. Its presence serves to add layers of flavor rather than heat, but you can add more if you want a spicier variation.
How to Serve Çilbir
While there’s plenty going on in this dish, I love to complete the meal with a side of toasted bread. It’s the perfect vessel to scoop up every last delightful drop of eggs, yogurt, and butter. Look for simit, pide, Turkish bagels, or a sourdough at your local bakery. I suggest slightly heating the bread in the oven to soften it.
The one thing I ask of you: don’t skimp on the dill. You can use a mixture of herbs to top çilbir, but dill is key. It not only leans into the tradition of this dish, but its citrusy and slightly sweet, earthy undertones make it a dreamy pair to the tang and spice of surrounding flavor notes.
