Cilbir with Moja Chili Oil

What is Cilbir?

Cilbir (pronounced chil-bir) is a traditional Turkish breakfast dish that has been enjoyed for centuries. It’s made with silky poached eggs served over garlicky yogurt, then finished with sizzling butter infused with chili or Aleppo pepper. The dish is all about balance: creamy, tangy, rich, and gently spiced.

With Moja chili oil, Cilbir gets a modern twist. The smoky, fiery notes cut through the yogurt and enrich the eggs, making this classic even more bold and exciting.

Ingredients (serves 1)

• 2 free-range eggs

• 1 cup thick Greek yogurt (or a dairy-free alternative)

• 1 garlic clove, finely grated

• Salt, to taste

• 1 to 2 tablespoons butter (or olive oil if dairy-free)

• 2 to 3 tablespoons Moja chili oil

• Fresh dill or parsley, chopped, for garnish

• Warm bread such as pita, sourdough, or flatbread, to serve

Method

1. In a bowl, mix the yogurt with grated garlic and a pinch of salt. Spread onto a serving plate.

2. Bring a small saucepan of water to a gentle simmer and add a splash of vinegar. Crack the eggs in carefully and poach for 3 to 4 minutes, until the whites are set but the yolks are still runny. Remove with a slotted spoon and place on paper towel.

3. In a small pan, melt the butter until golden and slightly nutty. Stir in the Moja chili oil and heat gently for 10 to 15 seconds.

4. Place the poached eggs on top of the yogurt. Spoon the warm Moja chili butter over the eggs.

5. Garnish with fresh dill or parsley and serve immediately with warm bread.

This version of Cilbir is comforting, rich, and full of flavor — the perfect way to enjoy Moja chili oil at brunch.