Description
These Turkish Poached Eggs (Çılbır) are a rich, creamy, and spicy brunch delight, featuring silky poached eggs over a garlicky Greek yogurt base, drizzled with warm chili butter and topped with fresh herbs, sesame seeds, and pomegranate. Serve with toasted sourdough for the perfect Middle Eastern-inspired breakfast!
Ingredients
Units
Scale
For the Yogurt Base:
- 1 cup Greek yogurt (full-fat)
- 1 clove garlic (minced)
- 1/2 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
- 1/2 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
Instructions
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Prepare the Yogurt Base:
- In a bowl, mix Greek yogurt, minced garlic, salt, and lemon juice. Set aside.
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Poach the Eggs:
- Bring a pot of water to a gentle simmer and add vinegar.
- Crack eggs into separate cups and gently slide them into the water.
- Poach for 3-4 minutes until the whites are set but yolks remain runny.
- Remove with a slotted spoon and drain.
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Make the Chili Oil:
- Heat butter or olive oil in a small pan over medium heat.
- Stir in paprika and red pepper flakes, letting it sizzle for 30 seconds. Remove from heat.
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Assemble the Dish:
- Spread the yogurt mixture onto a plate or shallow bowl.
- Place poached eggs on top and drizzle with warm chili oil.
- Sprinkle with sesame seeds, fresh herbs, and pomegranate seeds for extra flavor.
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Serve & Enjoy:
- Serve immediately with toasted sourdough or seeded bread.
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Notes
- Use labneh instead of Greek yogurt for a thicker texture.
- Adjust the spice level by adding extra chili flakes.
- Best enjoyed fresh, but components can be prepped ahead.
