Çilbr - Turkish Poached Eggs served on a Dill and Garlic yoghurt drizzled in Chilli Butter

Spice up your brunch with this beautiful Turkish recipe. Brunches will never be the same again once you've tried this.

Serves 2


For the Dill yoghurt:

8 tbsp yoghurt (room temp)

2 garlic clove, minced


Black pepper

5 tbsp fresh chopped Dill

For the Chilli Butter:

80g butter

2 tsp Paprika

1 tsp ground cumin

4 tbsp Aleppo Chilli’s

For the poached eggs:

4 eggs

2 litres water



Recipe: (video tutorial at the bottom)

Mix 8 tbsp yoghurt, 2 minced garlic clove, 4 tbsp dill, some salt and pepper in a bowl. Leave to come up to room temperature.

For the chilli butter melt 80g butter over medium until it starts bubbling.

Add 1 tsp ground cumin, 2 tsp smoked paprika and 4 tbsp Aleppo chilli flakes. Combine for a minute then leave to stand and infuse until you’ve finished your eggs.

For the poached eggs crack into a sieve and let the excess white drain off. Boil 2 litres of water in the biggest pot you have. Salt well. Poach the eggs for 2-3 mins.

Put the yoghurt onto the plate, add some olive oil over and serve the eggs. Warm the butter and drizzle the butter over.



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