Pin This Cilbir arrived in my kitchen on a gray Istanbul morning when a friend texted me a photo of eggs practically swimming in garlic yogurt and brown butter. I'd never heard of it before, but something about that combination of cool and warm, tangy and nutty, made me determined to recreate it that very weekend. The first time I made it, I was nervous about poaching the eggs—I'd always botched them before—but something about the ritual of creating that gentle vortex felt meditative. By the time those silky yolks sat atop the yogurt, I understood why this humble breakfast had such a devoted following.
I made this for my partner on our first morning in a rental apartment after we'd moved, surrounded by half-unpacked boxes and the smell of cardboard. We sat at a folding table with proper plates and crusty bread, and for those few minutes, everything felt settled and right. It became our quiet ritual whenever either of us needed comfort or celebration, the kind of meal that says you're worth the small effort.
Ingredients
- Plain Greek yogurt (1 cup, full-fat): Use the full-fat version if you can—it creates that silky, luxurious base that makes this dish feel indulgent.
- Garlic (1 small clove, finely minced): Mince it so fine it almost melts into the yogurt, or use a microplane grater for a texture that's almost imperceptible but deeply flavorful.
- Sea salt: A light hand here balances the garlic and yogurt without overpowering the egg.
- Large eggs (4): The fresher the better—older eggs can get too fragile when poaching.
- White vinegar (1 tablespoon): This helps the egg whites coagulate faster and keeps everything tidy in the water.
- Unsalted butter (3 tablespoons): Watch it carefully as it browns—that nutty aroma is your cue that magic is happening.
- Aleppo pepper (1 teaspoon): This is what elevates cilbir from simple to special, with its fruity, warm heat; if unavailable, a mix of chili flakes and sweet paprika mimics it reasonably well.
- Ground cumin (1/2 teaspoon, optional): A touch of earthiness that deepens everything without announcing itself.
- Fresh dill (1 tablespoon, chopped): The bright, anise-like notes are essential—don't skip it or substitute with something else.
- Crusty bread or pide: For soaking up every last drop of butter and yogurt.
Instructions
- Prepare the yogurt base:
- Combine your Greek yogurt with the minced garlic and salt in a bowl, stirring until completely smooth. Divide it between two shallow serving plates, spreading it into an even layer, then let it sit at room temperature—the warmth of the eggs will create a gentle temperature contrast.
- Set up your poaching water:
- Fill a medium saucepan with about three inches of water, add the white vinegar and a pinch of salt, then bring it to a gentle simmer. The water should move lazily, never a rolling boil, or your eggs will shatter into pieces.
- Poach the eggs:
- Crack each egg into a small bowl first—this prevents shell fragments and gives you better control. Stir the simmering water with a spoon to create a gentle whirlpool, then slide in each egg and let it cook for two to three minutes until the whites turn opaque but the yolk jiggles slightly when you nudge it. Remove with a slotted spoon and rest briefly on paper towels to drain.
- Brown the butter:
- While eggs poach, melt the butter in a small saucepan over medium heat, then let it keep cooking until it foams and turns golden with a rich, nutty fragrance—this takes about two to three minutes. The moment it smells incredible, add your Aleppo pepper and cumin, stirring off the heat so the spices bloom in the residual warmth.
- Compose the dish:
- Place two poached eggs on top of each yogurt-covered plate, then drizzle generously with the spiced brown butter. Scatter fresh dill across the top and serve immediately with warm bread for dipping.
Pin This There's a moment, right after you place the second egg and drizzle the butter, when the whole thing comes together—the steam rising, the yolk breaking into the cool yogurt, the spice hitting the butter—and you realize this simple breakfast is actually quite profound. It's the kind of dish that makes you feel like you're treating yourself.
The Magic of Contrast
Cilbir is really about playing temperatures and textures against each other—the cool yogurt, the warm silky eggs, the hot spiced butter all working together to make you forget you're eating something simple. The cold yogurt keeps the runny yolk from feeling heavy, while the brown butter adds richness and warmth, and somehow it all becomes more than the sum of its parts. Every bite should feel intentional, like you're orchestrating something rather than just eating breakfast.
Timing and Precision
The beauty of cilbir is that nothing needs advance prep or special equipment, but everything needs your attention at the right moment. You can't poach eggs while distracted, and you can't let brown butter out of your sight, but those few minutes of focus create something worth the care. This is breakfast that demands you slow down, which might be the real luxury of all.
Variations and Flexibility
While the core of cilbir is pretty sacred, the edges have room for your preferences and what you have on hand. Some mornings call for a squeeze of lemon in the yogurt, others for a pinch of sumac instead of cumin, and nobody will judge you for topping it with za'atar or a whisper of smoked paprika.
- Add a squeeze of fresh lemon juice to the yogurt for brightness and acidity.
- Toast your bread while the eggs poach so everything arrives warm and ready to dip.
- If you can't find Aleppo pepper, the paprika and chili flake combination is genuinely good—don't worry about it being inauthentic.
Pin This Cilbir reminded me that some of the most memorable meals don't need long ingredient lists or complicated techniques—they just need presence and care. Make this on a morning when you want to feel like you're in a Istanbul café, or make it on a random Tuesday because you deserve something beautiful.
Recipe Q&A
- → What is the best way to poach eggs for Cilbir?
Use simmering water with a splash of vinegar and create a gentle vortex before sliding in the eggs. Poach until whites are set but yolks remain runny, about 2-3 minutes.
- → How do I make the garlic yogurt base for this dish?
Mix plain Greek yogurt with finely minced garlic and a pinch of sea salt until smooth. Spread evenly on a plate before adding the eggs.
- → Can I substitute Aleppo pepper in the spiced butter?
Yes, a blend of mild chili flakes and sweet paprika works well as a substitute to mimic the subtle heat and flavor.
- → What type of bread pairs well with Cilbir?
Crusty breads like pita, pide, or toasted sourdough complement the creamy and spiced elements, perfect for dipping.
- → Are there any tips to enhance the flavor of the yogurt base?
A small squeeze of lemon juice adds brightness and balances the richness of the yogurt and eggs.