Turkish Çilbir (Poached Eggs in Yogurt)
An Ottoman-era dish that has quietly become a global brunch star: poached eggs served on a bed of garlicky yogurt, drizzled with Aleppo pepper butter. The warm egg breaks into the cool, tangy yogurt and creates a sauce without any extra work. Simple enough for Tuesday morning, elegant enough for company.
Instructions
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Stir together yogurt, garlic, and a pinch of salt. Divide between two shallow bowls and spread into a bed. Let it come to room temperature — cold yogurt is too jarring against the warm eggs.
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Poach the eggs: Bring a saucepan of water to a gentle simmer. Add vinegar. Crack each egg into a fine-mesh strainer to drain excess loose white, then slip into the water. Poach for 3 to 4 minutes until the whites are set and the yolks are runny.
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While the eggs poach, melt the butter in a small saucepan over medium heat until it foams. Add the Aleppo pepper and swirl for 30 seconds — the butter should turn a vibrant orange-red. Remove from heat.
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Lift the eggs from the water with a slotted spoon, drain briefly on a paper towel, and place on top of the yogurt.
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Spoon the Aleppo butter over the eggs and yogurt. Garnish with dill and flaky salt. Serve immediately with crusty bread for mopping.