Poached Eggs with Yogurt & Chili Oil

Turkish Poached Eggs, also known as Çılbır, is a rich and flavorful dish featuring silky poached eggs over a creamy garlic-infused yogurt base, drizzled with a warm, spiced chili butter. Topped with fresh herbs, sesame seeds, and optional pomegranate seeds, this dish is a luxurious yet easy breakfast or brunch option that pairs perfectly with toasted sourdough or seeded bread.

Why You’ll Love This Recipe

• Creamy & Flavorful – The combination of tangy yogurt, runny poached eggs, and spiced butter is irresistible.
• Perfect for Brunch – A unique and elegant alternative to traditional poached eggs.
• Simple Yet Elegant – Made with a handful of ingredients, yet packed with rich flavors.
• Customizable Heat Level – Adjust the chili flakes to suit your spice preference.
• Authentic Turkish Dish – Experience a traditional Middle Eastern breakfast staple.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Yogurt Base:

• 1 cup Greek yogurt (full-fat)
• 1 clove garlic (minced)
• ½ tsp salt
• 1 tbsp lemon juice

For the Poached Eggs:

• 2 large eggs
• 1 tbsp white vinegar
• Water (for poaching)

For the Chili Oil:

• 2 tbsp butter or olive oil
• 1 tsp paprika
• ½ tsp red pepper flakes (Aleppo or chili flakes)

For Garnish & Serving:

• 1 tsp black and white sesame seeds
• Fresh parsley or cilantro (chopped)
• 1 tbsp pomegranate seeds (optional)
• Toasted sourdough or seeded bread

Directions

Prepare the Yogurt Base:

1. In a bowl, mix Greek yogurt, minced garlic, salt, and lemon juice.
2. Stir until smooth and set aside at room temperature.

Poach the Eggs:

1. Fill a saucepan with water and bring it to a gentle simmer. Add vinegar.
2. Crack each egg into a small bowl or cup.
3. Create a gentle whirlpool in the water and carefully slide in the eggs one at a time.
4. Poach for 3-4 minutes until the whites are set but yolks remain runny.
5. Remove with a slotted spoon and drain on a paper towel.

Make the Chili Oil:

1. In a small pan, heat butter or olive oil over medium heat.
2. Stir in paprika and red pepper flakes, letting them sizzle for 30 seconds.
3. Remove from heat immediately to prevent burning.

Assemble the Dish:

1. Spread the yogurt mixture onto a plate or shallow bowl.
2. Place the poached eggs on top.
3. Drizzle the warm chili oil over the eggs.
4. Sprinkle with sesame seeds, fresh herbs, and pomegranate seeds for extra texture and flavor.

Serve & Enjoy:

• Serve immediately with toasted sourdough or seeded bread for dipping.

Servings and Timing

• Servings: 2
• Preparation Time: 10 minutes
• Cooking Time: 10 minutes
• Total Time: 20 minutes

Variations

• Extra Spicy: Add a pinch of cayenne pepper or chili powder to the chili oil.
• Dairy-Free Version: Use dairy-free yogurt and olive oil instead of butter.
• Herbed Yogurt: Mix in chopped dill or mint for a refreshing twist.
• Crunchy Topping: Add toasted pine nuts or walnuts for extra texture.
• Smoky Flavor: Use smoked paprika for a deeper, richer taste.

Storage/Reheating

• Storage: Best enjoyed fresh, but leftover yogurt and chili oil can be stored separately in the fridge for up to 2 days.
• Reheating: Gently warm the chili oil before serving. Poached eggs should be made fresh.

FAQs

What is Çılbır?

Çılbır is a traditional Turkish dish made with poached eggs, creamy garlic yogurt, and spiced butter.

Can I make poached eggs ahead of time?

Yes! Store poached eggs in cold water in the fridge for up to 24 hours. Reheat in warm water before serving.

What type of yogurt is best?

Full-fat Greek yogurt provides the best creamy texture and flavor.

Can I make this dish without chili oil?

Yes, you can substitute it with a drizzle of olive oil and a sprinkle of sumac for a milder taste.

What kind of bread pairs best with this dish?

Toasted sourdough, pita, or crusty baguette work best for dipping into the yogurt and runny egg yolk.

How do I get perfectly poached eggs?

Use fresh eggs, keep the water at a gentle simmer, and add vinegar to help the whites set.

Can I use store-bought chili oil?

Yes, but homemade chili butter provides a fresher, more authentic flavor.

Can I add protein to this dish?

Yes, serve with smoked salmon or crispy chickpeas for added protein.

What’s a good substitute for pomegranate seeds?

Diced tomatoes or pickled onions can add a similar pop of freshness.

Can I make this dish keto-friendly?

Yes! Skip the bread and enjoy it as a high-protein, low-carb meal.

Conclusion

Poached Eggs with Yogurt & Chili Oil (Çılbır) is a simple yet luxurious breakfast that combines creamy, garlicky yogurt, perfectly poached eggs, and a rich, spicy butter drizzle. Served with crusty bread, it’s a perfect dish for brunch, a cozy morning meal, or an introduction to authentic Turkish flavors. Try it today and enjoy a taste of Middle Eastern comfort food!