recipes

Turkish Eggs Cilbir with Aleppo Brown Butter

Cilbir is a Turkish classic — poached eggs over garlicky yogurt, finished with melted butter and Aleppo pepper. I gave it my own twist with loads of fresh herbs and a buttery Aleppo drizzle that’s rich, smoky, and has just enough heat. It’s simple but it looks like something you'd get at a high-end restaurant. Grilled Bread is non-negotiable.

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  • 1 cup full-fat Greek yogurt
  • 1/4 cup finely chopped chives
  • 2 tbsp chopped fresh dill
  • 1 small garlic clove, finely grated
  • Pinch of salt
  • 2 large eggs
  • 1 tbsp white vinegar (for poaching)
  • 1/2 cup unsalted butter
  • 1-2 tbsp Aleppo pepper (depending on heat preference
  • Warm sourdough or flatbread, for serving
Servings 2
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
  1. In a bowl, combine the yogurt, chives, dill, garlic, and a pinch of salt. Stir well and set aside at room temp.
  2. Bring a pot of water to a gentle simmer and add the vinegar. Crack each egg into a small ramekin. Swirl the water to create a light vortex, then gently slide in the eggs. Poach for about 3–4 minutes, until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain briefly on paper towel.
  3. Melt the butter in a small saucepan over medium heat. Let it foam and brown, swirling occasionally, until it smells nutty and you see golden bits at the bottom. Take it off the heat and stir in 1–2 tablespoons of Aleppo pepper. Let it bloom for 30 seconds.
  4. Spread the herbed yogurt on a plate or shallow bowl. Top with poached eggs, then spoon the Aleppo brown butter over everything. Add a sprinkle of fresh herbs or extra Aleppo if you’re feeling bold.
  5. Serve immediately with toasted bread on the side — for scooping, swiping, and soaking it all up.

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