Save to Pinterest The first time I really understood what breakfast could be was in Istanbul, watching a vendor drizzle something golden and fragrant over a plate of yogurt and eggs. I didn't know the name then, just that the smell—nutty butter, warm spices—made me stop walking. Cilbir is one of those dishes that feels both simple and impossibly elegant, like someone took the things already in your kitchen and showed you a better way to arrange them. Now it's become my answer to the question of what to cook when I want to feel like I'm treating myself without actually trying hard.
I made this for a friend who'd just moved to the neighborhood, and she sat at my kitchen counter in her coat because we were still unpacking boxes. We ate it straight from the serving plates, ripping up sourdough between bites, and she asked me for the recipe three times before she left. That's when I knew it wasn't just about the ingredients—it was about how the whole thing comes together to make a moment feel like more than breakfast.
Ingredients
- Greek yogurt (1 cup, full-fat): Use full-fat if you can find it—the richness is part of the point, and it holds up better under the warm butter without breaking.
- Garlic (1 small clove, minced): Fresh and finely minced or grated so it stays subtle, not overwhelming—you want to taste it as an whisper, not a shout.
- Sea salt: A quarter teaspoon for the yogurt base, plus a pinch for the poaching water—salt is what makes the garlic taste like itself.
- Large eggs (4): Fresh eggs hold together better when poaching; older eggs get feathery at the edges, which isn't necessarily bad, just different.
- White vinegar (1 tablespoon): The acid helps the egg whites set faster, so the yolks stay runny where they should.
- Unsalted butter (3 tablespoons): Brown butter is the soul of this dish—let it turn golden and nutty, and you'll understand why.
- Aleppo pepper (1 teaspoon): If you can't find it, mix half a teaspoon of mild chili flakes with half a teaspoon of sweet paprika for a similar warmth and depth.
- Ground cumin (1/2 teaspoon, optional): This one's optional, but it adds an earthy note that ties everything together if you're feeling it.
- Fresh dill (1 tablespoon, chopped): Bright and herbaceous at the end; flat-leaf parsley works too if that's what you have.
- Crusty bread: For dipping into the yogurt and soaking up the butter—essential, really.
Instructions
- Prepare the yogurt base:
- Stir the Greek yogurt with minced garlic and salt in a bowl until smooth, then spread it evenly onto two shallow serving plates. Let it sit at room temperature while you work on the eggs—cold yogurt under warm eggs is the whole thing.
- Heat the poaching water:
- Fill a medium saucepan with about 3 inches of water, add vinegar and a pinch of salt, and bring it to a gentle simmer—not a rolling boil, or your eggs will scatter. The water should be barely moving.
- Poach the eggs:
- Crack each egg into a small bowl first. Swirl the simmering water with a spoon to create a gentle vortex, then slide the egg in carefully and let it poach for 2 to 3 minutes, until the whites are set but the yolk still jiggles when you touch the plate. Remove it with a slotted spoon and let it drain on paper towels—this step matters because excess water will dilute your yogurt.
- Brown the butter:
- While the eggs poach, melt the butter in a small saucepan over medium heat. Keep watching it—it'll foam, then turn pale golden, then deeper golden with a nutty smell. That smell is your signal to remove it from heat immediately, about 2 to 3 minutes. Stir in the Aleppo pepper and cumin, if using.
- Assemble:
- Place two poached eggs on each yogurt plate, right in the center. Drizzle the spiced brown butter over and around them so it pools into the yogurt.
- Finish and serve:
- Scatter fresh dill over the top and eat it right away, while the eggs are still warm and the yogurt is still cool. The bread is for dipping.
Save to Pinterest There's something about cilbir that makes people slow down and actually taste what they're eating. The warm butter seeping into the cold yogurt, the runny egg yolk mixing everything together—it's not complicated, but it feels like someone made an effort, and that changes how food tastes.
Why This Works
The genius of cilbir is contrast. Cool and warm, creamy and crispy-edged eggs, mild yogurt and spiced butter—each element is simple on its own, but together they're balanced in a way that makes you want another bite. The yogurt acts like a sauce, the eggs provide structure and richness, and the brown butter ties it all together with a flavor that tastes more complex than it has any right to be. There's no fussing, no complicated technique, just four ingredients coming together to make something that feels luxurious.
Make It Your Own
Once you understand the structure, cilbir is easy to adapt. Some mornings I add a squeeze of lemon juice to the yogurt for brightness, or a pinch of sumac if I want something more floral. Other times I've swapped the dill for mint or cilantro depending on what I had in the garden. The butter is the only thing I never change—that golden, nutty flavor is non-negotiable.
Serving and Timing
Cilbir is best served immediately after you poach the eggs and brown the butter, when everything is still at the right temperature. It's not a dish that waits well or reheats gracefully—part of what makes it special is the interplay between warm and cool, and that only lasts a few minutes. Serve it on shallow plates or bowls so the yogurt and butter have room to mix, and make sure there's bread nearby because you'll want it for dipping and soaking up every last bit.
- Toast your bread before serving if you have time—it won't get soggy as quickly and adds a nice textural contrast.
- If you're cooking for more than two people, poach the eggs in batches and keep the finished ones warm on a plate over barely simmering water while you finish the rest.
- Everything tastes better when eaten slowly, so sit down, pour coffee or tea, and actually take time with this meal.
Save to Pinterest Cilbir is the kind of breakfast that reminds you why cooking at home matters. Make it once and it'll become a ritual.
Common Recipe Questions
- → How do I achieve silky, runny poached eggs?
Use simmering water with vinegar to help the whites set fast while keeping yolks soft. Create a gentle vortex to keep eggs together when sliding them in gently.
- → Can I substitute Aleppo pepper in the spiced butter?
Yes, a mix of mild chili flakes and sweet paprika works well to mimic the smoky, mild heat of Aleppo pepper.
- → What’s the best yogurt type for the base?
Full-fat plain Greek yogurt provides a rich, creamy texture that balances the garlic and spices perfectly.
- → How long should I brown the butter for the spiced drizzle?
Cook until it foams and turns a golden brown color, usually 2-3 minutes, to develop a nutty aroma without burning.
- → Which herbs pair best with this dish?
Fresh dill adds brightness and a delicate flavor, but flat-leaf parsley is a suitable alternative.