Quick Çılbır

Turkish çılbır with poached eggs over garlicky yogurt, finished with warm paprika butter and herbs.

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Çılbır is a centuries-old Turkish way of serving eggs. Cool yogurt, soft eggs and hot spiced butter create a memorable contrast from very simple ingredients.

Ingredients

• 4 eggs (very fresh)
• 400 g plain Greek yogurt (room temperature)
• 1 garlic clove (finely grated)
• 0.5 tsp fine salt (divided)
• 1 tbsp white vinegar (for poaching water)
• 50 g unsalted butter
• 1 tsp Aleppo pepper
• 0.5 tsp paprika
• 2 tbsp fresh dill (chopped)
• crusty bread (to serve)

Step-by-step method

1. Mix the yogurt with garlic and half the salt. Divide between four shallow bowls and let it come toward room temperature while you poach the eggs.
2. Bring a wide saucepan of water to a gentle simmer and add the vinegar. The water should barely bubble, not boil vigorously.
3. Crack one egg into a small cup. Stir the water gently, slide in the egg and poach for 3–4 minutes until the white is set and the yolk is still soft.
4. Lift out with a slotted spoon and drain briefly on kitchen paper. Repeat with the remaining eggs, or poach two at a time if your pan is wide enough.
5. Melt the butter in a small pan over medium-low heat. When it foams, add the Aleppo pepper and paprika and cook for 10–15 seconds.
6. Place one poached egg over each portion of yogurt and season lightly with the remaining salt.
7. Spoon the hot spiced butter over the eggs and yogurt.
8. Finish with dill and serve immediately with bread for dipping.