Cilbir or Turkish poached eggs are not the first pick for individuals in a hurry when it comes to egg dishes. However, this insta-worthy Mediterranean cuisine with only three simple ingredients - eggs, butter/olive oil, and yoghurt - is winning over foodies who appreciate the visual drama and flavours that this dish packs. Cilbir (pronounced chill-bir) consists of poached eggs on a bed of creamy, garlicky yoghurt with a generous drizzle of herbed and chilli butter (or olive oil), served cold or at room temperature and mopped up with crusty bread or pita.

The flavours are fairly familiar to the Indian palette - nothing too daring, but extremely good. By harmonising the raw personality of the different ingredients, the garlicky yoghurt completed with warm butter and a runny egg yolk create a melange of flavours.

How To Prepare?

1. Sea salt and two crushed garlic cloves are whisked into 3/4 cup of Greek yoghurt.

2. Melt 2 tablespoons of butter over low heat, then stir in a little amount of cumin and red pepper flakes, 1 teaspoon of olive oil, and remove from the fire.

3. The yoghurt should be divided between the two serving plates, distributed evenly with a well in the centre for the egg.

4. In a small bowl, crack an egg that has been chilled in the refrigerator and add some vinegar or lemon juice.

5. Slide the egg into a pan of hot water while lowering the pan as you do so. Allow the egg to set on low heat. Take it out of the water carefully, then put it on the yoghurt.

6. Add some butter sauce to it, then top it with some dill or coriander leaves as a garnish. Continue by using the other egg. Serving suggestion: crusty bread

Tips And Tricks


● You can use a Chinese chilli crisp instead of Aleppo chilli oil.

● To the butter, add a bit of cumin and garlic salt.

● Poaching the eggs correctly is simple; just set the temperature just right. To avoid stringy egg whites, use vinegar for a dash of lime in the poaching water.

● To add umami flavour to the yoghurt, combine basil pesto and cashew miso.

● Cilbir works best with dill leaves, but fresh cilantro can also be used.