How to make Cilbir–  Cilbir is a dish in which soft Poached Eggs are added to a base of Garlic Yoghurt and topped with a Chilli Oil/Butter.

The poached eggs ooze onto the creamy Yoghurt and the vibrant smoky Chilli Oil combines with both to create a gorgeously balanced and delicious breakfast.

Cilbir

Çılbır pronounced chilburr is a popular Tuikish Breakfast dish.

In this recipe, room temperature yoghurt is combined with Garlic in a dish.

This is topped with Poached Eggs.

Then a Chilli Butter (Aleppo Chilli) is drizzled over the top.
 
These delicious Turkish eggs are served with crusty bread.

Now as simple as it sounds, there is a bit of dancing to be done in between. Not because it is a requirement to make the dish.

But because it is necessary to time things in a way that means a hip thrust here and there may be necessary.

So being organised is key.

Ready to eat in 10 minutes, this is a dish best served with thick buttered crusty toast.

As you know, my love for Eggs is endless and so having them for breakfast is a daily occurrence in our house.

Here are some favourites:

Menemen – Turkish Scrambled Eggs

Shakshuka – Eggs Poached on a rich tomato sauce

The BEST Masala Omelette – Indian Masala Omelette

Egg Bhurji Recipe – Indian Scrambled Eggs

As for the bread to serve it with why not try:

No knead bread

Simit

Ingredients Needed

What you’ll need to make Cilbir:

Eggs – Poached in water and vinegar or lemon.

Plain Greek Yoghurt – Make sure it is full fat and at room temperature.

Garlic – a couple of cloves sliced or crushed. Garlic granules also work.

Aleppo Pepper (Pul Biber) – Is very mild, slightly sweet and smoky.

Smoked Paprika – To add a lovely smoky flavour.

Butter and Olive Oil – Salted butter adds loads of flavour and Olive Oil stops the butter from burning.

Salt and Pepper – To bring it all together.

Olive Oil – You can drizzle some over at the end. I don’t think it is necessary.

How to Poach Eggs

Bring the Water to a boil and add a touch of Vinegar.

Crack an Egg into a fine mesh strainer over a cup so any excess whites drain away. This may need some gently encouragement so feel free to give it a slight whirl.

Place the egg into a ramekin.

Repeat with another Egg.

Stir the Water and add the Eggs.

Cook the Eggs for 2.5 – 3 minutes.

Remove with a slotted spoon onto a plate.

How to make Turkish Eggs

Combine the Yoghurt, Garlic, Salt and Pepper in a wide deep bowl.

Melt the butter in a pan over a medium heat.

Add olive oil.

Whisk in the Aleppo Chilli and Smoked Paprika, then remove from the heat.

Fill a large wide pan with water, bring to a simmer then turn down the heat to medium low.

Crack 1 egg into a fine mesh strainer over a cup to remove the stringy white

s.

Then add to a ramekin.

Repeat with the next egg.

Stir the Water and add the Eggs.

Turn the heat right down and poach for 2 – 3 minutes and transfer to a plate using a slotted spoon.

Divide the yoghurt between bowls and top with eggs. Spoon over the chilli butter and eat with crusty bread.

Make Ahead and Storage

Make ahead

The yoghurt can be made a day or 2 ahead and stored in the fridge for up to 2 days.

Just take it out of the fridge at least 30 minutes before serving and give it a good mix.

The Butter can also be made in advance. Simply reheat for 30 seconds – 1 minute before using.

Poached Eggs can also be made in advance and stored in the fridge for up to 2 days.

Storage

I prefer to eat Cilbir when it is cooked.

I wouldn’t recommend making it in advance but as mentioned, the various elements can be made a day or 2 beforehand.

Tips

Yoghurt

This should be at room temperature for best results and eating experience.

If your Yoghurt is too thick, add a splash of milk and give it a mix.

Butter

Butter can burn very quickly so keep an eye on it.

Variations

Feta

Crumbled Feta on top tastes incredible.

Poached Eggs

If you struggle with poached Eggs, make soft oiled Eggs instead (7 minutes).

Herbs

You can add Dill or Parsley to the dish to finish it off.

Other Egg Dishes:

Braised Eggs and Butterbean Shakshuka

Indian Masala Egg Muffins

Egg, Mushroom, Potato and Spinach Hash

Middle Eastern Shakshuka with Burrata or Feta

Masala Omelette

Green Shakshuka

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