This Ottoman classic sets poached eggs on a bed of garlicky strained yogurt, drizzled with sizzling red-pepper mint butter, making a protein-rich vegetarian breakfast. It takes only 20 minutes to prepare.
Written by
Ecem Akkaba · Dietitian
Dietitian, graduate of İstanbul Medipol University. She develops the recipes and nutrition values on FitZen.
Updated:
Çılbır – Poached Eggs over Garlic Yogurt contains 320 calories per serving: 18 g protein, 8 g carbohydrate and 24 g fat. It takes 20 minutes in total and makes 2 servings.
Çılbır is an elegant egg dish with roots in the Ottoman palace kitchen that has graced tables for centuries. The coolness of garlic-whisked strained yogurt, the runny yolk of the poached egg, and the warmth of the hot butter drizzled on top create a rare and perfect balance.
Whisk the strained yogurt with the crushed garlic and a pinch of salt, then set aside to come to room temperature.
Bring the water to a boil in a wide pot, add the vinegar and lower the heat until the water is gently simmering.
Crack each egg into a separate bowl and gently slide it into the center of the swirling water.
Poach for 3-4 minutes so the whites set while the yolks stay runny.
Melt the butter in a small pan, add the red pepper flakes and warm over low heat until fragrant.
Spread the yogurt onto serving plates and place the poached eggs on top.
Drizzle the sizzling red-pepper butter over the eggs, garnish with fresh mint and serve immediately.
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