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A traditional breakfast dish from Türkiye known as cilbir is gaining renewed attention among home cooks for turning a handful of everyday ingredients into a rich yet simple savory meal built around poached eggs, garlicky yogurt, and warm pepper-infused oil.
Often unfamiliar to international audiences accustomed to sweet yogurt breakfasts, cilbir offers a distinctly savory alternative that combines creamy textures with gentle spice, while remaining quick enough to prepare in about 10 minutes for two servings.
Cilbir, pronounced “chil-bir,” consists of perfectly poached eggs placed over thick yogurt mixed with garlic and salt, then finished with melted butter or extra virgin olive oil warmed with red pepper flakes such as Aleppo pepper.
Unlike fruit-based yogurt bowls common in Western breakfasts, this dish uses yogurt as a savory base. The recipe highlights how a few staple ingredients, eggs, yogurt, garlic, and oil, come together to create what is described as a comforting Mediterranean-style breakfast.
Because the eggs are the centerpiece, proper poaching is presented as essential. The goal is firm whites surrounding a soft, runny yolk.
The method recommends bringing water to a boil and optionally adding a small amount of vinegar to help the egg whites hold their shape. Each egg is cracked into a fine mesh sieve first so excess liquid whites drain away, helping create a cleaner final appearance.
A vortex is then created in the water using a spoon before gently sliding the egg into the center. Cooking lasts about 2 to 3 minutes before the egg is removed with a slotted spoon.
Ingredients (Serves 2)
Preparation
Whisk the yogurt with minced garlic and salt until smooth. Divide evenly between two serving bowls. The yogurt must remain at room temperature and should not be refrigerated during preparation.
Bring a saucepan of water to a boil and optionally add a small splash of vinegar. Crack each egg into a sieve to remove excess whites.
Create a gentle vortex in the water and carefully drop in one egg at a time. Cook for 2 to 3 minutes until the whites are set but the yolk remains soft. Remove with a slotted spoon and briefly rest on a paper towel.
In a small pan, gently heat the olive oil with Aleppo pepper flakes over medium heat until warm but not overheated.
Place the poached eggs directly over the yogurt mixture and drizzle generously with the warm pepper oil. Serve immediately with fresh bread for dipping.
According to chefs, cilbir should be eaten right away while all components remain warm. Overheating the oil is discouraged, and storing leftovers is not recommended, as poached eggs do not hold well after refrigeration.
Fresh herbs such as dill or mint may be added as an optional garnish, though they are described as nontraditional additions.
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