Çılbır – Turkish eggs with labnehfeatured

Çılbır – This Turkish dish of poached eggs served over herby, creamy labneh and drizzled with spiced butter is an easy yet show-stopping breakfast dish you need to try.

Guys this stuff is goooood.

It’s become one of my favorite ‘fancy’ egg dishes, because its really simple but turns out kinda stunning, and most importantly, its super freakin’ delicious. 

As a gal who loves a savory breakfast, this egg is is one of my favs.

If you love some spiced eggs, give it a try, and also check out my recipe for Egyptian eggs with basturma.

What is Çılbır?

Çılbır- pronounced chill-bur- is a Turkish egg dish, that is as simple to make as it is beautiful and delicious.

It is comprised of poached eggs, served over tangy and creamy labneh laced with garlic and herbs. Then, it’s topped with spicy melted butter or ghee.

Pierce your perfectly poached eggs (it’s easy, I’ll show you how!) and scoop up your creamy yolky spicy Çılbır with some crusty or flat bread and experience the magic.

Çılbır makes a great breakfast dish to serve to guests because it comes together easily, but is so pretty and delicious.

How to make Çılbır

There’s three components to this dish:

• Herby creamy labneh or yogurt
• Hot spiced butter or ghee
• Çılbır – Turkish eggs with spiced butter and labneh

To make, start with either your labneh mixture or spiced butter, and poach your eggs last, just before serving.

If you want to prep any elements ahead, make these first and set aside until ready to eat, when you will poach the eggs.

Labneh or yogurt

For this element, you want to use a thick and creamy labneh. If you can’t find labneh, you can absolutely use Greek Yogurt. Just make sure whichever you are using is nice and thick. Do not use regular yogurt as it will be too thin to create a nice little nest for your eggs.

It’s important that the labneh not be cold, or else the hot butter will solifify when poured over.

You simply need to crush of finely mince garlic, and blend it well with room-temperature labneh.

Finely chop your dill and add that to the mix. If you do not like or cannot find dill, any herb of your choice will do. I love this dish with cilantro. You could also omit the herbs if you don’t have any on hand.

Hot butter

The next element to prepare is your hot, spiced butter.

Melt your butter, or you can use ghee, and add the Aleppo pepper. Heat briefly then remove from the stove and allow to steep a bit.

If you notice the pepper flakes beginning to burn, transfer right away to a bowl and out of your hot cooking pot.

If you do not have Aleppo pepper, you can use any hot pepper flakes you have on hand, such as red chili flakes or gochugaru.

However, I love Aleppo pepper and recommend adding it to your pantry. It has a mild heat and fruity flavor. You can order Aleppo pepper online here (affiliate link).

Poaching your eggs

If you are a poaching newbie, rest assured, this step is much easier than you might think.

Simply heat water in a pot and add some vinegar. Once the water is boiling, stir to create a whirlpool and crack your egg in. Make sure to stir before the addition of each egg.

Poach for 2 minutes, and no longer because you want runny eggs for this dish.

Carefully remove the eggs with slotted spoon to paper towel-lined plate. 

Assemble your çılbır

When all your components are done, you are ready to plate.

Simply smear some labneh onto a plate or into a bowl. Create a little nest-like shape, so your labneh can cuddle the eggs.

Using a spoon, carefully place the poached eggs in the middle of the labneh nest.

Top with a generous drizzle of the spiced butter.

Serve with lots of crusty bread or pita, for scooping up your çılbır!

Print Recipe

Çılbır (Turkish Eggs)

Çılbır – Turkish poached eggs over herby, creamy labneh, drizzled with spiced butter.

Course: Breakfast

Cuisine: Middle Eastern, Turkish

Keyword: breakfast, eggs, poached

Servings: 1

Ingredients

• 1 clove garlic finely minced
• handful dill, parsley, or cilantro finely minced
• 1 cup labneh or Greek yogurt
• kosher salt or substitute table salt
• 2 tbsp butter or ghee
• 2 tsp Aleppo pepper or other chili flakes
• 2 eggs
• 2 tbsp white vinegar or any vinegar you have on hand

Instructions

• Crush or mince garlic and finely mince herbs. Whip into labneh, until light and airy.
• Salt to taste.
• Heat butter over medium heat to melt, add Aleppo pepper and heat for a minute. Turn off heat and set aside to steep.
• Heat water in a pot and add vinegar. Once its boiling, stir to create a whirlpool and crack your egg in. Stir before the addition of each egg. Poach for 2 minutes, and not much longer because you want runny eggs. Remove with slotted spoon to paper towel-lined plate. 
• To plate, put your labneh in a plate or bowl and swirl it around to make a little nest for your eggs. Put your eggs in and pour butter over. Add a pinch of salt over the eggs.
• Top with additional herbs and serve with toasted crusty or flat bread.