Description
Cilbir is the ultimate Turkish-inspired breakfast, combining creamy yogurt with perfectly poached eggs and a rich, flavorful chili oil topping. This dish is savory, spicy, and indulgent – perfect for brunch or anytime you’re craving comfort food! Serve with crispy bread and enjoy!
Ingredients
Scale
For the Chili Oil:
- 1/4 cup unsalted butter
- 1 tablespoon olive oil
- 2 teaspoons minced garlic
- 1 teaspoon Aleppo pepper
- 1 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon coriander
- 1/4 teaspoon cumin
For the Yogurt Base:
- 16 ounces Greek yogurt
- 1 to 2 tablespoons olive oil
- 1 teaspoon lemon zest
- 2 teaspoons chopped dill
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Other Ingredients:
- 4 large eggs
- 1 tablespoon distilled white vinegar
- Fresh mint, chopped (for garnish)
- Fresh chives, chopped (for garnish)
Instructions
- Make the Chili Oil:
In a small pan, heat butter and olive oil over medium-low heat. Add garlic, Aleppo pepper, red pepper flakes, salt, coriander, and cumin. Stir and cook for 2-3 minutes, or until the mixture turns a deep orange-red color. Remove from heat and set aside. - Prepare the Yogurt Base:
In a bowl, mix the Greek yogurt, olive oil, lemon zest, dill, black pepper, and salt until smooth and creamy. Set aside for assembling later. - Poach the Eggs:
Fill a pot with water and heat over medium until it starts to simmer (small bubbles along the edges, not boiling). Add the vinegar to the water. Crack one egg into a small bowl. Lower the bowl as close to the water as possible and gently slide the egg into the pot. Cook the egg for 2-3 minutes until the whites are set (2 minutes for runnier yolks). Remove the egg using a slotted spoon and drain. Repeat with the remaining eggs. - Assemble the Dish:
Spread a generous layer of the yogurt mixture on the bottom of a plate or shallow bowl. Place two poached eggs on top of the yogurt per serving. Drizzle the warm chili oil over the eggs and yogurt. Garnish with fresh mint and chives. - Serve and Enjoy:
Serve Cilbir immediately with slices of warm, crusty bread to scoop up the creamy yogurt and runny yolks. This dish is a brunch delight and guaranteed to impress!
Notes
- Cilbir is traditionally enjoyed with a side of crusty bread to dip into the creamy yogurt and egg mixture.
- You can adjust the spice level by increasing or decreasing the amount of Aleppo pepper and red pepper flakes to suit your taste.
- For a richer version, you can add a little extra butter to the chili oil or use full-fat yogurt.
- If you’re not a fan of mint or chives, you can garnish with other herbs such as parsley or dill.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Turkish, Mediterranean
Nutrition
- Serving Size: 1 serving (2 eggs with yogurt and chili oil)
- Calories: 310
- Sugar: 6 g
- Sodium: 630mg
- Fat: 24g
- Saturated Fat: 8 g
- Unsaturated Fat: 16g
- Trans Fat: 0 g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 225mg