Alright egg lovers, today’s food blog is just for you! If you are adventurous and want to try an Eastern Mediterranean twist to poached eggs, you MUST try Cilbur. Çılbır is a traditional Turkish egg dish that has been enjoyed for centuries, with its roots dating back to the Ottoman Empire. The dish consists of poached eggs served over a base of creamy yogurt and drizzled with melted butter infused with paprika or red pepper flakes.
Its flavor profile is a beautiful balance of tangy, rich yogurt, the velvety smoothness of the poached eggs, and the spicy warmth of the butter. The texture is equally comforting, with the soft eggs gently breaking into the yogurt, creating a luscious, creamy mix. The dish is often consumed with crusty bread, which complements its soft, velvety texture.
This dish is nourishing yet feels indulgent, as its blend of proteins and probiotics from yogurt also supports digestive health, making it a wholesome choice during the colder season when heavier, richer foods are often preferred.
I tried cilbur for the first time in a new restaurant called Dalida in San Francisco. The charming couple, Laura and Sayat created this restaurant with a modern take on Eastern Mediterranean cuisine. Their version of cilbur contains wild greens called horta, za’atar croutons, a shakshuka like tomato base, and a sauce called Amba, a tangy mango pickle sauce which originated in Iraq. Chef Laura was actually a contestant on Top Chef, and she and her husband create absolute magic on a plate! To see their version, check out my new video below:
While Laura and Sayat’s version of this dish was spectacular, it was more complex. I have a traditional version for you below, so you can try this recipe for the first time easily.
CILBUR
Ingredients:
- 2 large eggs
- 1 cup Greek yogurt (or regular plain yogurt, but Greek gives a creamier texture)
- 1-2 tbsp unsalted butter
- 1 tsp ground paprika (preferably smoked paprika for added flavor)
- 1/2 tsp red pepper flakes (optional, for a bit of heat)
- 1 garlic clove, minced (optional, for extra depth)
- 1 tbsp olive oil (for the yogurt sauce)
- Salt and black pepper, to taste
- Chopped fresh dill or parsley (optional, for garnish)
- A squeeze of lemon (optional, for an extra zing)
- Prepare the yogurt base
Instructions
- In a small bowl, combine the Greek yogurt, olive oil, and minced garlic (if using). Season with a pinch of salt and black pepper. Stir until smooth and creamy. You can also add a squeeze of lemon juice if you want to add brightness to the dish. Set aside.
- Poach the eggs:
- Fill a saucepan with water and bring it to a gentle simmer. Add a splash of vinegar (this helps the eggs hold their shape) and stir the water to create a gentle whirlpool. Crack each egg into a small bowl, then gently slip it into the simmering water. Poach the eggs for about 3-4 minutes for soft, runny yolks or longer if you prefer firmer eggs. Use a slotted spoon to remove the eggs and set them on a paper towel to drain.
- Make the spiced butter:
- In a small pan, melt the butter over medium heat. Once melted, add the paprika, red pepper flakes, and a pinch of salt. Stir the spices into the butter and cook for 1-2 minutes until fragrant. Be careful not to burn the butter.
- Assemble the Cilbir:
- Spoon the yogurt mixture onto a plate or shallow bowl. Make a small well in the center of the yogurt and gently place the poached eggs on top.
- Drizzle the spiced butter over the eggs, making sure the paprika-infused butter pools around the eggs and the yogurt. You can also garnish with fresh herbs like dill or parsley for color and a hint of freshness.
- Serve:
- Serve immediately with warm, crusty bread or flatbread for dipping. The rich yogurt, perfectly poached eggs, and spicy butter make for a heavenly breakfast or brunch dish.
This recipe brings together the rich, tangy flavors of yogurt, the comfort of poached eggs, and the aromatic punch of spiced butter. It’s a fantastic dish for breakfast, brunch, or a light dinner! Enjoy!
