Cilbir Poached Eggs Yogurt (Printable)

Soft poached eggs atop creamy garlicky yogurt, finished with spiced brown butter and fresh herbs.

# What You'll Need:

→ Yogurt Base

01 - 1 cup plain Greek yogurt (full-fat preferred, 8 fl oz)
02 - 1 small clove garlic, finely minced or grated
03 - 1/4 teaspoon sea salt

→ Eggs

04 - 4 large eggs
05 - 1 tablespoon white vinegar (for poaching water)
06 - Pinch of salt

→ Spiced Brown Butter

07 - 3 tablespoons unsalted butter (42 g)
08 - 1 teaspoon Aleppo pepper (or 1/2 teaspoon mild chili flakes + 1/2 teaspoon sweet paprika)
09 - 1/2 teaspoon ground cumin (optional)

→ To Serve

10 - 1 tablespoon fresh dill, chopped (or flat-leaf parsley)
11 - 2 slices crusty bread or pide, optional

# How to make it:

01 - In a bowl, combine Greek yogurt with minced garlic and sea salt. Spread evenly over two shallow serving plates. Set aside at room temperature.
02 - Fill a medium saucepan with about 3 inches of water. Add white vinegar and a pinch of salt. Bring to a gentle simmer without boiling.
03 - Crack each egg into a small bowl. Create a gentle vortex in the simmering water. Slide eggs in one at a time. Poach for 2-3 minutes until whites are set but yolks remain runny. Remove with a slotted spoon and drain on paper towels.
04 - Melt butter in a small saucepan over medium heat. Cook until foaming and turning golden brown with a nutty aroma, about 2-3 minutes. Remove from heat; stir in Aleppo pepper and cumin if using.
05 - Place two poached eggs atop each yogurt base. Drizzle generously with spiced brown butter. Garnish with fresh dill and serve immediately with optional crusty bread.

# Recipe Expert Tips:

01 -
  • It takes 20 minutes but tastes like you spent hours in the kitchen—perfect for impressing someone or just treating yourself.
  • The contrast of textures and temperatures hits different; cold, garlicky yogurt melting into a warm, runny egg yolk is genuinely addictive.
02 -
  • The yogurt must be at room temperature, not cold from the fridge, or the warm egg and butter will cool down too quickly and the whole dish loses its magic.
  • Don't skip browning the butter all the way—that deep, nutty flavor is what separates cilbir from just... eggs on yogurt.
03 -
  • Room temperature yogurt is non-negotiable; pull it from the fridge 15 minutes before serving so the warm egg and butter don't cool it down.
  • Brown butter is where the flavor lives—don't rush it, and listen for that nutty aroma as your signal that it's perfect.
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