YOUR NEW EGG ADDICTION: CILBUR (TURKISH POACHED EGGS)

If you are an egg lover, you have come to the right place! Cilbur is one of the most popular egg dishes in Turkey for a reason. From creamy poached eggs topped with a garlicky yogurt sauce and spiced butter, this unexpected combo of flavors and textures is so rich and delicious! In this video I learn from professional chefs how to make it at their restaurant in San Francisco called Dalida.

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Basic Cilbur Recipe for Beginners
Ingredients:
2 large eggs (fresh)
1 cup Greek yogurt (or regular plain yogurt, but Greek gives a creamier texture)
1-2 tbsp unsalted butter
1 tsp ground paprika (preferably smoked paprika for added flavor)
1/2 tsp red pepper flakes (optional, for a bit of heat)
1 garlic clove, minced (optional, for extra depth)
1 tbsp olive oil (for the yogurt sauce)
Salt and black pepper, to taste
Chopped fresh dill or parsley (optional, for garnish)
A squeeze of lemon (optional, for an extra zing)
Instructions:
Prepare the yogurt base:

In a small bowl, combine the Greek yogurt, olive oil, and minced garlic (if using). Season with a pinch of salt and black pepper. Stir until smooth and creamy. You can also add a squeeze of lemon juice if you want to add brightness to the dish. Set aside.
Poach the eggs:

Fill a saucepan with water and bring it to a gentle simmer. Add a splash of vinegar (this helps the eggs hold their shape) and stir the water to create a gentle whirlpool. Crack each egg into a small bowl, then gently slip it into the simmering water. Poach the eggs for about 3-4 minutes for soft, runny yolks or longer if you prefer firmer eggs. Use a slotted spoon to remove the eggs and set them on a paper towel to drain.
Make the spiced butter:

In a small pan, melt the butter over medium heat. Once melted, add the paprika, red pepper flakes, and a pinch of salt. Stir the spices into the butter and cook for 1-2 minutes until fragrant. Be careful not to burn the butter.
Assemble the Cilbir:

Spoon the yogurt mixture onto a plate or shallow bowl. Make a small well in the center of the yogurt and gently place the poached eggs on top.
Drizzle the spiced butter over the eggs, making sure the paprika-infused butter pools around the eggs and the yogurt. You can also garnish with fresh herbs like dill or parsley for color and a hint of freshness.
Serve:

Serve immediately with warm, crusty bread or flatbread for dipping. The rich yogurt, perfectly poached eggs, and spicy butter make for a heavenly breakfast or brunch dish.
Tips:
If you don’t have smoked paprika, regular paprika works, but the smoky version adds a wonderful depth.
Cilbir can be adjusted to your taste. You can play with the amount of garlic or spice, or add a little honey for sweetness if you prefer a sweet-salty contrast.
Fresh eggs are key for the perfect poached eggs, so go for the freshest eggs you can find.
This recipe brings together the rich, tangy flavors of yogurt, the comfort of poached eggs, and the aromatic punch of spiced butter. It’s a fantastic dish for breakfast, brunch, or a light dinner! Enjoy!