Soft poached eggs, thick garlic yogurt and butter with pul biber: çılbır is creamy, spicy and fresh all at once. Serve it straight away, with bread for scooping up the yolk and warm butter.
Çılbır brings together three simple elements: poached eggs, yogurt with garlic, and butter with pul biber, Turkish chili flakes. The yogurt is cool and slightly tangy, the yolk soft, and the butter warm, aromatic and mildly spicy. It’s the contrast in temperature that makes the dish come alive. The butter isn’t just for decoration: as soon as it runs over the yogurt, it carries its flavor into every bite. Bread on the side is practical, too, as it lets you mop up the sauce.
Use thick, full-fat yogurt, such as Turkish or Greek yogurt. It holds its shape better beneath the eggs than thinner yogurt. Take it out of the fridge ahead of time; ice-cold yogurt cools the dish quickly. Finely grate or press the garlic and stir it in with a little salt. One small clove is enough to give a distinct flavor. For a milder result, start with half a clove. The garlic is used raw, so don’t leave the mixture for hours: its flavor can become sharper.
When poaching, it helps to use fresh eggs: the whites stay more compact around the yolks. Keep the water just below a simmer, not bubbling; vigorous movement makes the eggs ragged. Crack each egg into a cup first, so you can gently slide it into the water. Poach them one at a time or in a large pan, and remove them as soon as the whites are set and the yolks still feel soft. A wide slotted spoon makes draining easier. If poaching doesn’t work for you, you can also soft-boil the eggs, but they won’t have the loose, tender edges of a poached egg.
Pul biber gives the butter both warmth and a fruity, slightly smoky note. Warm the flakes briefly over low heat so they infuse the butter without burning. No pul biber on hand? Aleppo pepper is a good alternative; chili flakes can be hotter, so use a little less. Paprika adds color, but not the same heat. Pour the butter over the yogurt and eggs at the table so the colors and textures stay visible. Serve for breakfast or brunch with hearty bread, such as pide or sourdough. The dish is best eaten straight after it’s made, while the butter is warm and the yolk is still runny.
Take the yogurt out of the fridge about 20 minutes before serving. Peel and finely grate the garlic. Stir the garlic and a pinch of salt into the yogurt and divide between two deep plates.
Bring a large pan of water to a boil, then turn the heat down so the water is just below a simmer. Crack an egg into a cup and gently slide it into the water. Poach for about 3 minutes, until the white is set and the yolk remains soft. Lift the egg out of the water with a slotted spoon and let it drain briefly. Repeat with the remaining eggs.
Meanwhile, melt the butter in a small pan over low heat. Stir in the pul biber and warm for 20 to 30 seconds; don’t let the butter brown or the pepper burn.
Place two poached eggs on the garlic yogurt on each plate. Pour the warm paprika butter over the top at the table and serve immediately with the bread.
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