Cilbir — Print Recipe — The Culinary Codex

A traditional Turkish poached egg dish served over a bed of garlicky yogurt and drizzled with Aleppo pepper butter. This Ottoman-era breakfast has experienced a worldwide renaissance as a brunch staple.

Ingredients

4 large eggs
300g thick Turkish yogurt
2 cloves garlic, minced
3 tablespoons butter
1 teaspoon Aleppo pepper flakes (pul biber)
1 tablespoon white vinegar
1 teaspoon salt
1 tablespoon fresh dill, chopped
Crusty bread for serving

Instructions

1 Mix the thick Turkish yogurt with the minced garlic and a pinch of salt in a bowl, then divide it between two shallow serving bowls and spread it in an even layer.
2 Bring a pot of water to a gentle simmer, add the white vinegar, and carefully poach the eggs for three minutes until the whites are set but the yolks remain perfectly runny.
3 While the eggs poach, melt the butter in a small pan over medium heat until it begins to foam, then add the Aleppo pepper flakes and swirl for thirty seconds until fragrant and red.
4 Lift the poached eggs out of the water with a slotted spoon, drain them well, and nestle two eggs into the yogurt in each serving bowl.
5 Drizzle the sizzling Aleppo pepper butter over the eggs and yogurt, scatter with fresh dill, and serve immediately with plenty of crusty bread for dipping.

Did You Know?

Cilbir has been served in Turkish kitchens since at least the 15th century, making it one of the oldest documented egg recipes in the world, predating eggs Benedict by several centuries.