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Vegetarian, Maghreb and Middle East

Çılbır with bread

Çılbır is a Turkish dish of poached eggs set over garlicky yogurt, topped with melted chili butter, served with bread. For 4 people, it takes 25 minutes, very easy, at €1.40 per serving. The key is barely simmering water for perfectly rounded poached eggs and chili butter poured on hot right before serving.

A Turkish çılbır, poached eggs over garlicky yogurt, drizzled with chili butter, a fast dinner that tastes like a treat.

Çılbır with bread
Total time
25 min
Difficulty
Very easy
Cost per person
€1.40
Calories per person
560 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall, Spring
The kids
They generally like it

Çılbır takes the humble poached egg somewhere new. Under its warm, barely set shell, the yolk spills into a cool, garlicky yogurt, then a trickle of melted butter, reddened with chili and scented with dried mint, warms everything back up. The push and pull between cold yogurt, warm egg and hot butter is what makes this simple looking dish so satisfying.

It is the kind of dinner you throw together on a weeknight when the fridge is nearly empty, since all it really needs is eggs, yogurt and a few pantry spices. Kids who like soft eggs tend to come around to it quickly, as long as you go easy on the chili. With good bread for dipping, it also works as a relaxed dish to share with friends, set right in the middle of the table.

The ingredients

4 people

Dairy

  • Eggs 8
  • Plain yogurt 4 container
  • Butter 60 g

Fruits and vegetables

  • Garlic 2 cloves

Pantry

  • Chili powderoften in the pantry 2 tsp
  • Vinegaroften in the pantry 2 tbsp
  • Dried mintoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Bakery

  • Baguette 1

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Mix the yogurt with the crushed garlic and a pinch of salt, then spoon it into the plates.

    Let the yogurt come to room temperature first.

  2. Bring a pot of water with the vinegar to a gentle simmer.

    The water should just barely simmer, never boil.

  3. Poach the eggs one at a time in a swirl of water, two to three minutes each. 8 min

    Crack each egg into a cup before sliding it into the water.

  4. Drain the eggs and set them on top of the yogurt.

    Blot them on paper towel so they don't water down the yogurt.

  5. Melt the butter with the chili and mint, pour it hot over the eggs, and serve with bread. 3 min

    The butter should turn foamy and orange red.

Our tips to get it right

  • Pick a thick plain yogurt, like Greek style, so it holds its shape on the plate instead of spreading thin around the eggs.
  • Stir the crushed garlic into the yogurt at the last minute if you find raw garlic too sharp, it mellows with time but stays punchier cold.
  • Use shallow bowls rather than flat plates, so the yogurt and melted butter stay put instead of running off the edge.

The variations

  • Swap the ground chili for Aleppo pepper or chili flakes for a fruitier, gentler heat.
  • For a milder version for kids, cut the chili in half and serve the melted butter on the side so everyone can add their own amount.
  • Add a handful of fresh spinach, quickly wilted in the pan, under the yogurt for a heartier plate without losing the simplicity of the dish.

What to serve it with

  • Crusty bread for dipping
  • Strong black Turkish tea
  • Fresh cucumber and tomato salad

Storage

Çılbır is best eaten right away, poached eggs do not keep well once cooked. You can make the garlicky yogurt ahead and keep it covered in the fridge for up to 2 days. Gently reheat the chili butter in a small pan just before serving.

Questions about this dish

How do you get perfectly round poached eggs for çılbır?

Crack each egg into a cup before sliding it into barely simmering, never boiling, water. Stirring the water into a gentle swirl first helps the white wrap neatly around the yolk instead of spreading out.

Can you swap the dried mint in this recipe?

Yes, dried oregano or thyme works well for a different but still Mediterranean flavor. Dried mint stays the most traditional choice in Turkish çılbır.

Can you make çılbır ahead of time for guests?

You can prepare the garlicky yogurt and measure out the spices in advance, but the eggs should always be poached at the last minute. Plan about 10 minutes to poach eggs for everyone right before serving.

Is çılbır a good fit for kids who don't like spicy food?

Yes, just cut back on the ground chili or serve it on the side. The garlicky yogurt and poached eggs are usually a hit with kids even without the spiced butter.

How long does it take to make a çılbır with bread?

Count 25 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a çılbır with bread?

About 560 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a çılbır with bread cost?

About €1.40 per serving, or €5.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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