Pin It The first time I tasted cilbir was at a tiny Istanbul café on a gray morning, and I watched the owner plate it with such care—the yogurt spread like a canvas, eggs settling into place, then that golden butter cascading over everything. I was immediately struck by how something so simple could feel like luxury, how the cool yogurt contrasted with warm eggs and that nutty, spiced butter. I've been chasing that moment ever since, and making it at home has become my favorite way to slow down and treat breakfast like it matters.
I made this for my partner on a Sunday when neither of us wanted to leave the kitchen, and we ended up staying there for hours, just eating and talking. That's when cilbir stopped being a recipe for me and became a ritual—something that says 'today is worth slowing down for.' Now whenever someone's had a rough week, this is what I make them.
Ingredients
- Plain Greek yogurt (full-fat): This is non-negotiable—low-fat yogurt turns thin and watery when the warm eggs and butter hit it, losing all that creamy cushion you need.
- Garlic: One small clove, grated rather than minced, disperses more evenly through the yogurt and gives you that subtle, whisper-of-garlic finish.
- Eggs: Fresh is everything here; older eggs have runny whites that spread everywhere, so use eggs that are at most a few days old.
- White vinegar: The acid helps the egg whites set faster without toughening the yolk—don't skip it or use lemon juice.
- Unsalted butter: You're going to brown this, so you control the salt entirely and taste how the butter transforms as it cooks.
- Aleppo pepper: If you can't find it, the paprika and chili blend works, but Aleppo has a fruitiness that's almost impossible to replicate—worth hunting down.
- Fresh dill: The green brightness at the end cuts through the richness and ties everything back to the Mediterranean feeling of the dish.
Instructions
- Prepare the yogurt canvas:
- Stir the garlic and salt into the yogurt until it's completely smooth, then divide it between two plates and spread it out like you're painting—this gives you more surface for the eggs to nestle into. Let it sit at room temperature so it's never a shock when the warm eggs land on it.
- Get the poaching water ready:
- Fill a saucepan with about 3 inches of water, add the vinegar and a pinch of salt, then bring it to a gentle simmer where you see small bubbles rising from the bottom, not a rolling boil. The water should feel calm, not aggressive.
- Poach the eggs with intention:
- Crack each egg into a small bowl first—this gives you a second to check for shell and control your pour. Swirl the water to create a gentle whirlpool, then slide the egg in and let it cook untouched for about 2-3 minutes until the white is set but the yolk still jiggles slightly when you nudge the spoon underneath.
- Brown the butter until it sings:
- Melt the butter over medium heat and listen for the change—it'll start foaming, then the milk solids settle to the bottom and toast into a golden-brown color with a nutty, almost toasted-hazelnut smell. This takes about 2-3 minutes, and you'll know it's done when it smells like you've done something right.
- Assemble with care:
- Lay the poached eggs gently on top of the yogurt, then drizzle the spiced brown butter over everything in a generous spiral. The heat will warm the yogurt just enough to make it creamy without breaking it.
- Finish and serve immediately:
- Scatter the fresh dill over the top and serve right away—cilbir waits for no one, and the moment you plate it is the moment to eat it.
Pin It I'll never forget the first time someone asked for the recipe after tasting this, and they said 'it tastes like someone really cared about breakfast'—that's exactly what it should feel like. When you make cilbir, you're not just cooking eggs; you're saying that the person eating deserves something thoughtful.
The Magic of Aleppo Pepper
Aleppo pepper is what separates this from any other eggs-and-yogurt situation—it has a fruity, almost wine-like warmth that standard paprika can't touch. If you've been using regular chili flakes your whole life, finding Aleppo will genuinely change how you think about spice. It's mild enough not to overwhelm, but complex enough that you'll find yourself tasting it differently each time, depending on what else is on your plate.
Timing and Temperature
The entire point of cilbir is the contrast—cool yogurt, warm eggs, hot butter all hitting your palate at once. If you let it sit more than a minute or two after plating, the yogurt warms up and the magic flattens. This isn't a make-ahead dish; it's a 'right now' dish that rewards you for moving quickly and with intention.
Bread, Butter, and the Small Rituals
Cilbir is at its best with something to soak up all that spiced butter—crusty sourdough, warm pita, or even a thick slice of toast works beautifully. The bread becomes a vehicle for every element on your plate, and by the time you've finished, your plate looks almost as beautiful as when you started.
- Toast your bread in the oven or a skillet rather than a toaster so it stays flexible enough to scoop yogurt.
- If you have leftover spiced butter, save it for drizzling over roasted vegetables or stirring into rice the next day.
- Cilbir tastes exactly the same made with two eggs as with four, so scale it freely depending on your hunger.
Pin It Cilbir is proof that sometimes the best dishes are the ones that give you permission to slow down. Make this when you want to remember that breakfast can be beautiful.
Recipe FAQs
- → What type of yogurt is best for this dish?
Use full-fat plain Greek yogurt for a creamy, thick base that holds the garlicky mixture well and balances the rich butter.
- → How do you achieve perfect poached eggs?
Simmer water gently with vinegar added, create a gentle whirlpool, slip eggs in carefully, and cook 2-3 minutes until whites set but yolks stay runny.
- → What spices are used in the brown butter?
Aleppo pepper adds mild heat and fruitiness; alternatively, mix sweet paprika and mild chili flakes, with optional cumin for earthiness.
- → Can this dish be served with bread?
Yes, crusty bread like pide, sourdough, or pita complements the creamy texture and helps scoop the yogurt and eggs.
- → How to add extra flavor to the yogurt base?
Add a squeeze of fresh lemon juice to the garlic yogurt for a bright, tangy contrast enhancing the overall taste.