Cilbir Poached Eggs Yogurt

I first tasted cilbir on a quiet Sunday morning in Istanbul, sitting in a small courtyard café where the smell of brown butter and spices hung in the cool air. The plate arrived so simply—just yogurt, eggs, and that golden, fragrant butter—yet it felt like the most luxurious breakfast I'd ever seen. There's something about the contrast of cool, tangy yogurt against a warm, runny yolk that makes you slow down and actually taste your food. Now whenever I make it at home, I'm transported back to that moment, watching locals dip warm bread into the creamy base like it was the most natural thing in the world.

I made this for my roommate one morning when she was having a rough week, and I watched her face change the moment she took that first bite—suddenly the day felt a little less heavy. That's when I realized cilbir isn't just breakfast; it's a small act of care that says, "I'm slowing down for this moment with you." Now it's become our thing, something we make when we need to remember that good food can shift your entire mood.

Ingredients

• Greek yogurt (1 cup, full-fat): Full-fat is non-negotiable here—it creates that silky, luxurious base that cheap yogurt simply can't match, and the tang cuts through the richness beautifully.
• Garlic (1 small clove, minced): One small clove is all you need; grating it with a microplane makes it disappear into the yogurt while still delivering that sharp, clean flavor.
• Sea salt (1/4 teaspoon): Seasons the yogurt and brings out its natural tanginess without overpowering it.
• Eggs (4 large): Room temperature eggs poach more gently and evenly than cold ones straight from the fridge.
• White vinegar (1 tablespoon): Added to the poaching water, it helps the egg whites set faster while keeping the yolks gloriously runny.
• Unsalted butter (3 tablespoons): The star of the show; browning it slowly brings out deep, nutty flavors that transform the entire dish.
• Aleppo pepper (1 teaspoon): If you can find it, don't skip it—it has a fruity warmth that regular chili flakes lack, but the paprika-chili substitute works in a pinch.
• Fresh dill (1 tablespoon, chopped): Fresh herbs matter here; they add brightness and a subtle anise note that makes the dish feel complete.

Instructions

Prepare the yogurt canvas:

Stir the minced garlic and salt into your Greek yogurt until completely smooth, then spread it evenly across two shallow serving plates in a thin, generous layer. This is your foundation, so take a moment to make it look beautiful.

Set the water to a gentle simmer:

Fill a medium saucepan with about 3 inches of water, add vinegar and a pinch of salt, then heat until you see small bubbles rising slowly from the bottom—this is the sweet spot for poaching, not a rolling boil that will shred your eggs.

Poach the eggs with intention:

Crack each egg into a small bowl first, swirl the water gently to create a soft vortex, then slide the egg in and let it cook undisturbed for 2-3 minutes until the whites turn opaque but the yolk still jiggle slightly when you nudge it. Remove each egg with a slotted spoon and rest it briefly on a paper towel to drain.

Brown the butter until it smells like autumn:

In a small saucepan over medium heat, melt the butter and let it bubble gently, watching it transform from pale yellow to golden to deep brown—you'll know it's ready when it smells nutty and you see dark brown bits on the bottom. This takes about 2-3 minutes, and it's the moment that changes everything.

Season the butter with warmth:

Remove the pan from heat and immediately stir in your Aleppo pepper and cumin, which will bloom in the residual heat and smell absolutely incredible.

Bring it all together:

Place two poached eggs on top of each yogurt plate, drizzle generously with the spiced brown butter, scatter fresh dill over the top, and serve immediately with crusty bread for dipping.

Save

The first time I rushed this dish and used cold yogurt from the fridge, my partner looked at me and said, "It's good, but something's missing." When I slowed down and brought the yogurt to room temperature the next week, his entire expression changed—no words needed. That taught me that the small details aren't just technical; they're the difference between a meal and a moment.

Why This Dish Changes Breakfast

Cilbir hits differently than typical breakfast because it plays with texture and temperature in ways that feel almost surprising. The cool, tart yogurt against the warm egg yolk creates this contrast that your palate keeps chasing, bite after bite. It also sits somewhere between comforting and luxurious, which is rare—most breakfast feels either humble or overly indulgent, but this one somehow manages both.

The Art of Poaching Eggs Without Stress

I used to fear poaching eggs until I realized the secret isn't perfection; it's setting the water to the right temperature and cracking each egg into a small bowl first so you're not fumbling. The vinegar in the water is your friend—it helps the whites set fast, so even if your poaching technique isn't flawless, you'll still end up with a beautiful egg. The only real requirement is that the yolk stays runny, and that happens naturally when you stop cooking at 2-3 minutes.

Making This Dish Your Own

While cilbir is beautiful as written, it's also forgiving and adaptable—I've made it with labneh instead of Greek yogurt, added a squeeze of pomegranate molasses to the yogurt, and once even stirred in a little sumac for extra tang. The framework stays the same: cool, garlicky dairy on the bottom, poached eggs on top, spiced butter drizzled over everything. The magic happens because each component plays its part, but you absolutely can riff within those boundaries.

• A tiny drizzle of hot honey mixed into the brown butter creates a sweet-spicy moment that's incredibly addictive.
• Toasted sourdough or warm pita is essential for pushing the yolk around and soaking up every bit of that butter and yogurt.
• Make this for someone you care about and watch how it slows their entire morning down—that's the real recipe.

Save

Cilbir taught me that breakfast doesn't have to be rushed, and the simplest ingredients can create something truly memorable when you treat them with intention. Serve this warm, with someone you enjoy, and watch how it turns an ordinary morning into something worth remembering.

Recipe Questions & Answers

→ How do you achieve perfectly runny poached eggs?

Simmer water gently with vinegar, create a gentle vortex, and add eggs one at a time. Poach for 2-3 minutes until whites set but yolks remain soft.

→ Can I substitute Aleppo pepper in the spiced butter?

Yes, a mix of mild chili flakes and sweet paprika works well as a substitute for Aleppo pepper, maintaining balanced heat and flavor.

→ What type of yogurt is best for the base?

Full-fat plain Greek yogurt is preferred for its creamy texture and tanginess, but low-fat can be used for a lighter version.

→ Is there a recommended bread to serve with this dish?

Crusty bread such as sourdough, pide, or pita complements the creamy and spicy elements, perfect for dipping and soaking up flavors.

→ How do you make the spiced brown butter?

Melt unsalted butter over medium heat until foaming and golden brown, then stir in spices like Aleppo pepper, paprika, and cumin for a nutty, aromatic finish.