Turkish poached eggs over garlic labneh and topped with Aleppo pepper butter and herbs, most commonly dill, known as Çılbır (chil-bur). It’s a favorite ‘fancy’ egg dish, because it is really simple but turns out really good and more importantly, it is super delicious.

Çılbır (Turkish Eggs)

Çılbır (Turkish Eggs)

Poached eggs served over garlic labneh, topped with spicy butter and fresh herbs.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Breakfast
Cuisine Middle Eastern, Turkish
Calories 123 kcal


  • 1 clove garlic
  • 1 cup labneh or greek yoghurt
  • 2 tbsp butter or ghee
  • 2 tsp Aleppo pepper or other chilli flakes
  • 2 eggs
  • 2 tbsp white vinegar or any vinegar you have on hand
  • handful dill, parsley or cilantro


  • Crush or mince garlic and whip into labneh, until light and airy.
  • Heat butter over medium heat to melt, add Aleppo pepper and heat for a few minutes, turn off heat and let it sit.
  • Heat water in a pot and add vinegar. Once its boiling, stir to create a whirlpool and crack your egg in. Stir before the addition of each egg. Poach for 2 minutes, and not much longer because you want runny eggs. Remove with slotted spoon to paper towel-lined plate. 
  • To serve, put your labneh in a plate or bowl and swirl it around to make a little nest for your eggs. Put your eggs in and pour butter over. Top with herbs and serve with toasted crusty or flat bread. 
Keyword breakfast, eggs, poached