Turkish Çilbir. The Perfect Start To The Day
This quick, simple breakfast ticks all the boxes for a delicious start to the day or lunch. This dish is based on Turkish Çilbir, a spiced yogurt dish. This is my take on that dish with a twist. Please enjoy.
Turkish Çilbir
Ingredients
- 1 Whole Bulb Garlic
- 10 ml Extra Virgin Olive Oil
- 50 g Natural Greek Yogurt
- 1 Garlic Clove Minced
- ¼ Lemon Zest
- ¼ Lime Zest
- ¼ Lemon Juiced
- 42 g Unsalted Butter
- 6 g Smoked Paprika
- 2 g Dried Chilli Flakes
- 15 ml White Vinegar
- 4 Free Range Eggs
- 4 slices Brioche Bread Toasted
- Salt & Pepper To Taste
- Dill Garnish
- Flat Leaf Parsley Garnish
Method
- Preheat the oven to 180°C (350°F). Place the whole garlic bulb onto a sheet of aluminium foil, drizzle over the roasting oil, fold into a parcel, and roast for 45 minutes, until soft and tender. Remove and let cool slightly.
- Place a small pan over medium heat. Add the butter, smoked paprika, chilli flakes, and seasoning to taste. Melt and cook for 2 minutes. Remove and set aside.
- Meanwhile, prepare the citrus yogurt sauce: place the yogurt in a bowl and add the minced garlic, lemon and lime zest, lemon juice, and seasoning to taste.
- Bring a saucepan of water to a boil over high heat, then add the vinegar. Poach the eggs for 2 ½ minutes, or until done to your liking — use the freshest eggs you can for this, since the yolk stays soft.
- Toast the bread to your liking and spread with the roasted garlic (squeezed from its skin) and the citrus yogurt dressing. Top with the poached eggs and drizzle with the smoked paprika and chilli butter, plus extra virgin olive oil (optional). Garnish with dill, parsley, and cracked black pepper.
Chef's Tips
Squeeze the roasted garlic straight from the skin once it's cool enough to handle — 45 minutes in the oven should leave it soft enough to spread like a paste, no chopping needed.Add the vinegar to genuinely boiling water before poaching, not simmering — it helps the egg whites set faster and hold together, rather than trailing off into wisps.Warm the smoked paprika butter gently and don't let it split — 2 minutes over medium heat is enough to bloom the spices without breaking the butter.
Storage & Reheating
This one's best made and eaten fresh — poached eggs and toast don't hold up to storage or reheating well. If you do have leftover citrus yogurt or paprika butter, refrigerate separately in airtight containers for up to 3 days and use fresh rather than trying to reheat the assembled dish.
Serving 350gCalories 618kcalCarbohydrates 55.1gProtein 25.1gFat 33gSaturated Fat 14.7gPolyunsaturated Fat 3.44gMonounsaturated Fat 12.27gTrans Fat 0.7gCholesterol 378.6mgSodium 732.2mgPotassium 245mgFiber 4.1gSugar 7gVitamin A 1439IUVitamin C 25.59mgCalcium 178.7mgIron 6.3mg
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Turkish Çilbir Storage & Reheating Instructions
This recipe is not recommended for storage and reheating and is best eaten fresh. If you do try to store and reheat, the dish will be soggy and the eggs will be dry.
Watch How To Make The Recipe
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