Save There's something about the way a perfectly poached egg breaks open over cool yogurt that makes you slow down. I discovered cilbir during a chaotic morning in Istanbul, sitting at a tiny breakfast table while the city woke up around me, and the combination of silky eggs, garlicky yogurt, and nutty brown butter felt like the most luxurious thing I could eat before noon. Now whenever I make it at home, that same quiet magic happens, and suddenly breakfast becomes an actual moment rather than just something to rush through.
I made this for my partner on a Sunday when we'd both stayed up too late the night before, and watching them taste it for the first time, watching their eyes get wide at that first creamy, buttery bite, made me understand why people get passionate about breakfast. It became our go-to whenever we wanted to feel a little less ordinary, without spending two hours in the kitchen.
Ingredients
- Greek yogurt (1 cup full-fat): Full-fat is non-negotiable here; it's the foundation, and skimping on it changes the whole character of the dish into something less silky.
- Garlic (1 small clove, minced): Just one clove, because this isn't about overpowering anything; it's about a whisper of flavor in the background.
- Sea salt: A light hand with salt in the yogurt lets you taste it as itself, not masked.
- Large eggs (4): The yolks need to stay runny, so quality matters and freshness helps them hold together when poaching.
- White vinegar (1 tablespoon): This keeps the egg whites from spreading into the water; don't skip it or you'll get wispy eggs.
- Unsalted butter (3 tablespoons): You're browning this, so watch it closely because the line between golden and burnt is fast.
- Aleppo pepper (1 teaspoon): This is the heart of the spice profile; it's got a fruity warmth that's different from regular chili flakes, but if you can't find it, the substitution works.
- Ground cumin (1/2 teaspoon, optional): A subtle earthiness that deepens the butter sauce if you choose to use it.
- Fresh dill (1 tablespoon chopped): Bright and fresh, it cuts through the richness at the very end, though parsley is a fine backup.
- Crusty bread (2 slices): For soaking up everything left on the plate, because you won't want to waste a single drop of that butter.
Instructions
- Prepare the yogurt canvas:
- Stir together your yogurt, minced garlic, and salt until it's completely smooth, then spread it generously across two shallow plates or bowls. Let it sit at room temperature while you work on the eggs; cold yogurt meets warm eggs is the whole point.
- Set up the poaching water:
- Fill a medium saucepan about three-quarters full with water, add vinegar and a pinch of salt, then bring it to a gentle simmer—you want tiny bubbles rising, not a rolling boil that'll shred your eggs. This takes about 5 minutes.
- Poach the eggs with intention:
- Crack each egg into its own small bowl first (this prevents shell fragments and gives you control). Use a spoon to create a gentle whirlpool in the water, then slide the egg in and let it sit for 2 to 3 minutes until the white sets but the yolk stays soft inside. A slotted spoon lifts them out cleanly; rest them briefly on paper towels to drain.
- Brown the butter until it whispers:
- While eggs are poaching, melt butter in a small saucepan over medium heat and let it foam up, then turn golden and nutty-smelling, about 2 to 3 minutes. Remove it from heat immediately, stir in your Aleppo pepper and cumin, and it's ready.
- Bring it all together:
- Place two warm poached eggs on each yogurt plate, then drizzle that spiced brown butter over everything. Scatter fresh dill on top and serve right away with bread for soaking.
Save The first time I nailed the timing on all the elements at once—yogurt ready, eggs just set, butter still foaming—I felt like I'd actually cooked something that mattered. That's when cilbir stopped being a recipe and became a small daily luxury I could give myself.
Why This Dish Works
Cilbir is built on contrast: the cool, tangy yogurt against warm, creamy eggs, then that spiced brown butter tying it all together with richness and heat. There's a reason Turkish home cooks have made this for generations—it's simple enough to not be intimidating, but the layers of flavor and texture make it feel intentional and special. Every element has a job, and nothing is wasted.
Making It Your Own
Once you've nailed the basic version, you can start playing around. Some mornings I add a squeeze of lemon juice to the yogurt for brightness, other times a pinch of sumac if I have it on hand. The beauty of this dish is that the structure is so clean that small additions don't throw it off; they just highlight different sides of the same flavor. I've also tried it with labneh instead of Greek yogurt for a tangier base, and it's fantastic if that's a direction you want to go.
Timing and Serving
This is one of those dishes where you really do need to eat it immediately after plating; the eggs cool down fast and the whole magic of warm against cold dissipates. I learned this the hard way by trying to take a photo and then eating it five minutes later, and it was somehow just okay. Make it, plate it, eat it, and you'll understand why it's worth the attention. The bread is essential—not as a side, but as a tool for finishing the plate.
- If you're making this for guests, do all the prep beforehand so you're just cooking eggs and butter when they arrive.
- You can make the garlic yogurt up to an hour ahead, but keep it at room temperature so you're not fighting cold against cold.
- Have everything plated and ready before you even crack the first egg into that water.
Save Cilbir taught me that breakfast can be both simple and luxurious, and that sometimes the best meals are the ones where you slow down enough to taste what's actually in front of you. Make this when you have ten minutes and the desire to turn an ordinary morning into something quietly special.
Recipe FAQs
- → What type of yogurt works best for this dish?
Full-fat Greek yogurt provides the creamiest texture and rich flavor, but low-fat yogurt can be used for a lighter option.
- → How do you achieve perfectly poached eggs?
Simmer water gently with vinegar, create a gentle whirlpool, and carefully slide eggs in. Poach 2-3 minutes until whites set and yolks remain runny.
- → Can I substitute Aleppo pepper in the spiced butter?
Yes, use a mix of mild chili flakes and sweet paprika to mimic the mild heat and flavor of Aleppo pepper.
- → What bread pairs well with this dish?
Crusty sourdough, pita, or Turkish pide bread are excellent choices for scooping and soaking up the spiced butter and yogurt.
- → How can I add extra brightness to the yogurt base?
A squeeze of fresh lemon juice stirred into the garlic yogurt adds a refreshing tang that brightens the dish.
- → Is this dish suitable for gluten-free diets?
Yes, as long as bread is omitted or replaced with gluten-free alternatives, the main components are naturally gluten-free.