Poached Eggs with Chili Butter and Garlicky Yogurt is a Mediterranean-inspired egg dish that combines a creamy, garlic-herbed yogurt with a warm, homemade spicy chili butter. It's simple to prepare, makes a great breakfast, and it's packed with flavor.
This recipe is inspired by the classic Turkish dish known as çılbır, traditionally made with poached eggs, yogurt, and spiced butter. While there are many similarities, my version kicks up the garlicky yogurt with a splash of lemon and fresh dill.
At first, the idea of a savory yogurt may not be appealing, but trust me, if you like tzatziki sauce, then this cucumber-free version is for you. The spicy butter sauce is the icing on the cake, giving you a ticket to dunk town (get that crusty bread ready)!
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Key ingredients
A thick, Greek yogurt is key, but you can swap in Icelandic Skyr (which I'm loving right now).
For the chili butter sauce, all you need is butter and chili flakes. The Turkish version uses Aleppo pepper (milder), but this Italian girl always has crushed red pepper in her pantry, so that's what I use.
Full ingredient list can be found in the recipe card below.
Step-by-step instructions
This recipe comes together in 3 easy steps. First make the yogurt sauce, then poach the eggs, and lastly, finish with a quick pan-made chili butter sauce. Check out the steps below to help you along.
Steps 1-4. Strain the extra whites from the egg over a fine mesh sieve. Create a "vortex" in a pot of simmering water. Add the egg, and simmer undisturbed for 2½-3 minutes.
Step 1. Mix the yogurt. Step 2. Toast the bread. Step 3. Melt butter and chili flakes. Step 4. Spread the yogurt on a dish. Step 5. Add the eggs. Step 6. Drizzle with chili butter, salt, pepper, and dill.
*These are abbreviated instructions. The full list of directions can be found in the recipe card below.
👩🍳Expert tips
- Poach eggs at room temperature. This helps the eggs set and lessens the chances of wispy whites.
- Add vinegar while poaching. I often skip this step (because I'm lazy), but vinegar helps the whites set. Add a teaspoon of vinegar to the poaching water to keep the egg whites from spreading too much.
- Cook the chili butter low and slow. Heat the butter and chili over low heat, just until melted. Too hot and it will sizzle and start to brown, which can lead to a bitter sauce.
- Taste as you go. You can adjust the spice level of the chili butter by starting with a small amount and adding more to taste. Same with the garlic. If you are sensitive to garlic, add less, then adjust to taste.
Variations
You can get creative with the yogurt sauce, eggs, and even the chili sauce. Use what you have on hand to make this recipe even easier.
- Herbs and spices-Try a mix of different herbs, such as parsley, chives, or basil. Use garlic powder instead of fresh, or add cumin, smoked paprika, or za'atar to the yogurt.
- Roasted garlic- If you don't like the taste of raw garlic, you can roast the garlic in advance for a milder taste. I actually prefer it this way, but since it takes a bit of time, I included the raw garlic in the recipe.
- Any style eggs- Don't like poached eggs? No problem, top the garlicky yogurt sauce with soft-boiled, jammy, or fried eggs.
- Smoked butter varitiation- Skip the chili butter sauce, and top the finished dish with my smoked chive butter (just melt it so it's pourable).
- Olive oil- You can use use oilve oil in place of the butter for drizzling over the eggs.
Serving suggestions
There's one non-negotiable here, and that's the bread. Toasted! I'm talking a good ol' crusty loaf of bread, capable of sopping up the drippy, egg, yogurt, and chili butter all at once. You can swap in biscuits, or even focaccia, but dunking is a must (I swear I'm not yelling).
Storage and prep
While the final dish should be eaten fresh after assembled, you can make the garlic yogurt (up to 3 days) and the chili butter (up to 5 days) ahead of time. When ready to serve, poach the eggs, gently rewarm the butter, and give the garlic yogurt a good stir.
Frequently asked questions
It all depends on what spice you're using. If using Aleppo pepper, it's slightly milder than crushed red pepper. If using crushed red pepper, I would use less than the recipe calls for. You could always taste and adjust as you go.
If having this for breakfast or a light lunch, typically ½ cup yogurt and 2 poached eggs is sufficient. You can adjust the serving if it's part of a main brunch or bigger meal.
Perfect Pairings
Need more dunking options?
Made this recipe? I'd love to hear about it. Please leave a ⭐⭐⭐⭐⭐ rating and comment below the recipe. Snapped a photo? Tag @brunchandbatter on Instagram so I can see your creation!
📖Recipe
Poached Eggs with Chili Butter and Garlicky Yogurt
Equipment
- medium pot
- small skillet or pan
- fine mesh sieve
- slotted spoon
- shallow bowls or plates
Ingredients
- 1 cup Greek yogurt
- 1-2 teaspoon fresh lemon juice
- 1-2 small garlic cloves, minced
- 1 tablespoon chopped fresh dill, plus more for garnish (or 2 teaspoons dried dill)
- ¼ teaspoon Kosher salt, plus more to taste
- ¼ teaspoon freshly ground black pepper, plus more to taste
- 2 tablespoon unsalted butter (If using salted butter, you may want to adjust the added salt in the recipe)
- ½-1 teaspoon crushed red pepper flakes
- 4 large eggs
- bread for serving, toasted (sourdough, baguette, pita, etc.)
Instructions
- Make the garlic yogurt: In a small bowl, stir together the Greek yogurt, lemon juice, fresh dill, minced garlic, salt, and pepper until smooth. Taste and adjust seasoning as needed. Set aside.1 cup Greek yogurt, 1-2 teaspoon fresh lemon juice, 1-2 small garlic cloves, minced, 1 tablespoon chopped fresh dill, plus more for garnish, ¼ teaspoon Kosher salt, plus more to taste, ¼ teaspoon freshly ground black pepper, plus more to taste
- Make the chili butter: In a small saucepan, melt the butter over low heat. Add the crushed red pepper and cook gently for 1-2 minutes until fragrant. Remove from heat and set aside.2 tablespoon unsalted butter, ½-1 teaspoon crushed red pepper flakes
- Poach the eggs: Bring a pot of water to a boil, then reduce the heat to low. Crack each egg into a fine-mesh sieve over a small bowl or ramekin, and let any loose whites drain off before cooking. Stir the water in a circular motion to create a vortex, then carefully slide the egg into the center. Cook for about 2½ minutes, or until the whites are set and the yolk is still runny. Do not crowd the pan; poach 1-2 eggs at a time for best results. Remove the eggs with a slotted spoon to a plate and repeat with the remaining eggs.4 large eggs
- Assemble the dish: Spoon the garlic yogurt onto plates or shallow bowls. Top with poached eggs and drizzle with the warm chili butter. Season with additional salt and pepper to taste, and garnish with fresh dill. Serve immediately with toasted bread.bread for serving, toasted
Notes
- Poach eggs at room temperature. This helps the eggs set and lessens the chances of wispy whites.
- Add vinegar while poaching. I often skip this step (because I'm lazy), but vinegar helps the whites set. Add a teaspoon of vinegar to the poaching water to keep the egg whites from spreading too much.
- Cook the chili butter low and slow. Heat the butter and chili over low heat, just until melted. Too hot and it will sizzle, and start to brown, which can lead to a bitter sauce.
- Taste as you go. You can adjust the spice level of the chili butter by starting with a small amount and adding more to taste. Same with the garlic. If you are sensitive to garlic, add less, then adjust to taste.
Nutrition*
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.
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