Description

This dish is a simple, flavorful twist on the Turkish classic Cilbir. Creamy garlic yogurt forms the cool base, jammy eggs add richness, and spicy chili butter ties it all together. It’s comforting, vibrant, and satisfying—perfect for breakfast, brunch, or a snack.

Ingredients

Scale

For the Chili Butter

2 tbsp unsalted butter
1 tbsp olive oil
1/2 tsp chili flakes
1/2 tsp Aleppo pepper (or paprika if unavailable)

For the Garlic Yogurt

1 cup full-fat Greek yogurt (or Skyr)
1 clove garlic, grated
1/2 tsp lemon zest
1 tsp lemon juice
Salt and pepper to taste

For the Jammy Eggs and Assembly

4 large eggs
2 tbsp chopped fresh parsley (for garnish)
Toasted bread, for serving (optional)

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Instructions

Prepare Chili Butter:
Melt butter and olive oil in a small pan over medium-low heat.
Add chili flakes and Aleppo pepper. Let bubble for 2–3 minutes. Remove from heat and set aside.
Make Garlic Yogurt:
In a bowl, mix Greek yogurt, garlic, lemon zest, and lemon juice.
Add salt and pepper to taste. Stir until smooth.
Cooking Jammy Eggs:
Bring water to a boil. Carefully add the eggs and cook for 6.5 minutes.
Transfer immediately to an ice bath. Peel gently once cool.
Assemble:
Spread garlic yogurt on a plate or shallow bowl.
Slice eggs in half and place on top.
Drizzle with warm chili butter.
Garnish with chopped parsley.
Serve with toasted bread, if desired.

Notes

For less spice, reduce chili flakes.

Poached eggs can be used instead of jammy eggs.

Yogurt and chili butter can be prepped ahead.

Use gluten-free bread if needed.

You can replace Aleppo pepper with paprika or more chili flakes.

Prep Time: 10M
Cook Time: 10M
Category: Breakfast / Brunch
Method: Boiling and Assembling
Cuisine: Middle Eastern / Turkish-Inspired