Forget About Boring Omelets and Make This Turkish Çılbır Every Weekend
Trade your standard morning eggs for a rich, spicy skillet that takes zero effort to pull off.
Pairing eggs with yogurt might sound a little weird at first, but this classic dish is an absolute game-changer. You get a cool, garlicky yogurt base topped with warm poached eggs and a drizzle of spicy butter that is perfect for scooping up with a piece of crusty bread.
Ingredients: 4 large eggs, 1 generous cup of thick Greek yogurt, 2 cloves of garlic, 3½ tablespoons of butter, 1 teaspoon of sweet ground paprika, ½ teaspoon of hot red pepper flakes (optional), 1 tablespoon of white vinegar, a few sprigs of fresh dill or mint, salt and black pepper to taste, and plenty of fresh sourdough or ciabatta bread for serving.
To start, pull your Greek yogurt out of the fridge a little early so it can come up to room temperature. Mince the garlic cloves and stir them into the yogurt along with a good pinch of salt. Divide this creamy garlic base evenly between two shallow serving bowls or plates.
Bring a small pot of water to a rolling boil, then turn the heat down so it reaches a gentle simmer. Pour in the white vinegar. Carefully crack your eggs into the water one by one and let them poach for 3 to 4 minutes so the whites are fully set but the yolks stay perfectly runny. Use a slotted spoon to gently scoop the eggs out, letting any excess water drain off, and place them right on top of the yogurt beds.
Melt the butter in a small saucepan over medium-low heat. Once it is bubbling, stir in the sweet paprika and hot pepper flakes. Let the spices warm up in the hot butter for just 20 to 30 seconds until they release a gorgeous aroma and turn the butter a bright red color. Take it off the heat quickly so the paprika does not burn.
Drizzle that hot, spicy butter generously over the poached eggs and yogurt. Garnish the bowls with a sprinkle of fresh dill or mint, and serve immediately with thick slices of fresh bread for dipping.
