Çilbir is a Turkish breakfast dish made with yogurt and eggs, and eaten with bread.
This dish is packed with flavor. It’s creamy, savory, and a great way to start your morning.
This took me 20 minutes to whip up. You’ll be in disbelief at how easy it is to recreate this recipe.
All ingredients can be bought at your local Middle Eastern grocery store. If you’re in Northern Virginia (NoVa), I highly recommend Cozmo One in Chantilly.
Ingredients
- 1 Cup – Plain Greek Yogurt (whole fat)
- 1-2 cloves, minced or diced – Garlic
- 3 Eggs (poached)
- 2 tbsp – Butter
- 1-2 tsp, to desired heat level – Aleppo pepper (or chili flakes)
- 1/2 Lemon
- 1 tbsp – Za’atar Spice
- To taste – Fresh herbs (dill, parsley, cilantro, or mint), chopped
- Sliced bread, pita, or flat bread.
Instructions
1. Prepare the poached eggs: crack one egg into a small fine-mesh sieve over a bowl to drain the loose egg white, then transfer it to a ramekin.
2. In a pot, bring water to a gentle boil, create a swirl with a spoon, and carefully slide the egg into the center. Cook for 2 – 3 minutes, then transfer to a towel to remove excess moisture. Repeat with the rest of the eggs.
3. In a mixing bowl, mix the yogurt with minced garlic, za’atar spice, juice from the lemon, and a pinch of salt. Mix until smooth, then set aside and allow to warm up to room temperature.
4. In a saucepan, melt the butter and add the Aleppo pepper (or chili flakes). Heat over medium heat for about 2-3 minutes, until fragrant and the butter is slightly browned.
5. Place the poached eggs on top of the yogurt mixture and drizzle with the warm chili butter. Garnish with some fresh herbs on top.
6. Serve with toasted bread on the side.
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