📝 About This Recipe
Experience a centuries-old Ottoman tradition with Çılbır, a sophisticated dish that creates a sublime contrast between chilled, creamy yogurt and warm, runny poached eggs. This keto-friendly masterpiece features a base of garlic-infused Greek yogurt topped with a vibrant, spicy Aleppo pepper butter that dances on the palate. It is the ultimate low-carb brunch that proves healthy eating can be deeply indulgent and visually stunning.
🥗 Ingredients
The Garlic Yogurt Base
- 1.5 cups Full-fat Greek Yogurt (must be at room temperature)
- 2 cloves Garlic (finely grated or minced into a paste)
- 1/4 teaspoon Sea Salt (to taste)
- 1 tablespoon Fresh Dill (finely chopped)
The Aleppo Chili Butter
- 3 tablespoons Unsalted Butter (high quality grass-fed preferred)
- 1 tablespoon Extra Virgin Olive Oil (to prevent butter from burning)
- 2 teaspoons Aleppo Pepper Flakes (or urfa biber for a smokier profile)
- 1/4 teaspoon Smoked Paprika (for depth of color)
- 1/8 teaspoon Ground Cumin (a tiny pinch for earthiness)
The Poached Eggs
- 4 pieces Large Eggs (very fresh eggs work best)
- 1 tablespoon White Vinegar (to help the whites set)
- 6 cups Water (for poaching)
Garnish
- 1 teaspoon Fresh Mint (finely chiffonaded)
- 1 tablespoon Toasted Pine Nuts (optional for keto-friendly crunch)
👨🍳 Instructions
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1
Start by bringing your Greek yogurt to room temperature. This is crucial to ensure the dish isn't cold when served. In a small bowl, whisk together the yogurt, minced garlic, chopped dill, and sea salt until completely smooth.
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2
Divide the yogurt mixture between two shallow serving bowls. Use the back of a spoon to create a 'well' or a decorative swirl in the center; this will hold the poached eggs and the chili butter later.
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3
Prepare the chili butter by melting the butter and olive oil in a small skillet over medium-low heat. Let it bubble gently until it begins to turn a very light golden brown and smells nutty.
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4
Stir in the Aleppo pepper, smoked paprika, and cumin. Remove from the heat immediately to prevent the spices from burning. The butter should turn a vibrant, deep red. Set aside.
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5
Fill a wide, deep saucepan with water and add the white vinegar. Bring to a very gentle simmer over medium heat—you want small bubbles, not a rolling boil.
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6
Crack one egg into a fine-mesh sieve over a small bowl. Let the watery part of the white drain away for about 30 seconds; this ensures a clean, 'tail-free' poached egg.
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7
Transfer the egg from the sieve into a small ramekin. Repeat for the other eggs.
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8
Gently slide the eggs into the simmering water. Do not crowd the pan; cook in two batches if necessary. Use a slotted spoon to very gently tuck the whites over the yolks if they spread.
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9
Poach for exactly 3 minutes for a perfectly runny yolk and set whites. The whites should be opaque and firm to a light touch.
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10
Carefully remove the eggs with a slotted spoon and blot the bottom of the spoon with a paper towel to remove excess water before plating.
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11
Place two poached eggs into the center of each yogurt bowl.
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12
Generously drizzle the warm Aleppo chili butter over the eggs and the yogurt. The red oil will bleed beautifully into the white yogurt swirls.
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13
Garnish with fresh mint, extra dill, and toasted pine nuts. Serve immediately while the eggs and butter are warm and the yogurt is creamy.
💡 Chef's Tips
Always use room temperature yogurt; cold yogurt will shock the warm eggs and make the dish unappealingly chilly. If you cannot find Aleppo pepper, use a mix of 3 parts sweet paprika and 1 part cayenne pepper. Draining the loose egg whites through a mesh sieve is the secret to restaurant-quality poached eggs without 'wispy' bits. For an extra velvety texture, you can lightly warm the yogurt bowl over a pot of simmering water (bain-marie) for 2 minutes before serving. Don't skip the vinegar in the poaching water—it's essential for coagulating the egg whites quickly.
🍽️ Serving Suggestions
Serve with toasted keto-friendly almond flour bread or flaxseed crackers for dipping. Pairs beautifully with a side of sliced Persian cucumbers and radishes for extra crunch. A hot cup of Turkish black tea or a strong espresso balances the richness of the butter. Add a side of salty feta cheese and olives to create a full Turkish breakfast spread (Kahvaltı).