Çılbır with Chili Oil and Sage Breadcrumbs
Garlicky yogurt, soft eggs, and warm spiced butter… or olive oil. A classic that never fails.
Çılbır is one of those dishes that manages to be humble and divine at the same time. It’s basically poached eggs over garlicky yogurt, finished with a drizzle of hot butter infused with chili. Maybe a few fried sage leaves on top if you have them around. This is how I make mine in fall — simple, warm, and balanced.
Historically, çılbır goes back to the Ottoman palace kitchens. Yet it’s one of the simplest meals you can make at home. What makes it so enduring is its balance: sharp garlic against buttery chili, the richness of the yolk melting into the yogurt. Use the freshest eggs you can find, thick strained yogurt, and real pul biber.
There are countless ways to make it your own. At Changa restaurant in Istanbul, they used to tuck two slices of golden-seared halloumi beneath the egg. You can swap the spiced butter for nutty brown butter, crumble feta on top, or fold sautéed spinach into the yogurt for color and depth. I also love it topped with a small herb salad or drizzled with my Asian chili oil — the kind with ginger, garlic, and Sichuan peppercorns. Even a spoon of zough or a sprinkle of dukkah works beautifully for a bright, textured finish.
Çılbır with Yogurt, Sage Breadcrumbs and Chili Oil
Serves 2
INGREDIENTS
Yogurt Base
300 g strained yogurt (cold, thick)
1 small garlic clove, grated
1 tbsp extra virgin olive oil
Fine salt, to taste
Poached Eggs
2 fresh eggs
2 tbsp vinegar (for poaching water)
Fine salt
Chili Oil
60 g butter or 4 tbsp olive oil
1 tsp pul biber (Aleppo-style chili flakes)
½ tsp smoked paprika (optional)
Crispy Pastırma (optional)
6 slices of pastırma
Sage Breadcrumbs
100 g stale sourdough bread
2–3 tbsp olive oil (or mix with a little ghee)
3 tbsp finely chopped fresh sage
Sea salt and black pepper
For garnish
Fresh sage leaves or herbs of preference
Toasted bread or simit, to serve
METHOD
Cut your stale sourdough into small chunks and dry them in the oven at 120–140°C for about 20–30 minutes, until crisp but not browned. Let them cool, then blitz into medium crumbs. Toss the crumbs with olive oil and chopped sage, then toast in a pan over medium heat for 8–10 minutes, stirring often, until golden and crisp. Season with salt and pepper and let cool — they’ll get crunchier as they rest.
Combine the yogurt, grated garlic, olive oil, and a little salt in a bowl. Whisk until smooth and spread onto serving plates. Keep it at room temperature while you prepare the rest. You can gently loosen the yogurt with warm water or whisk it slightly so it’s smooth and fluid. But make sure it’s never fridge-cold.
Bring a saucepan of water to a gentle simmer and add vinegar and a pinch of salt. Crack each egg into a small bowl, then slide it carefully into the water. Poach for 2½–3 minutes, until just set but the yolks are still soft. Lift them out with a slotted spoon and drain briefly on paper towel.
If using pastırma, crisp the slices in a dry pan until golden, or bake at 180°C for 6–8 minutes until the edges crisp. Transfer to paper towel and let cool until brittle.
For the chili oil, heat the olive oil in a small pan until it shimmers. Add pul biber and smoked paprika, swirl once, and remove from heat. The color should deepen without burning.
Spoon the eggs over the yogurt. Drizzle the warm chili butter over, add the crispy pastırma if using, and finish with herbs or fried sage leaves. Serve immediately with toasted sourdough or simit.
Kitchen Notes
– Use room-temperature yogurt for a silkier texture.
– Pul biber burns easily — swirl off heat.
– Breadcrumbs keep crisp for 3 days in an airtight jar.
