The Turkish dish of poached eggs over yogurt with hot chili butter is Çılbır. It combines warm, runny poached eggs with cool yogurt—often mixed with garlic—and a spoonful of melted butter infused with Aleppo pepper or paprika.
Çılbır is traditionally associated with Ottoman cuisine, and records describe the dish being eaten by Ottoman sultans as far back as the 15th century. Its modern presentation balances contrasting temperatures, textures, and flavors: creamy yogurt, soft egg whites, liquid yolks, and fragrant spiced butter.
The butter topping is sometimes described as chili butter, although recipes vary in the pepper used. Aleppo pepper is especially common, while paprika can be substituted. Garlic in the yogurt is also widespread but may be adjusted to taste.
A useful distinction is between çılbır and menemen. Menemen cooks eggs with tomatoes and peppers until they are scrambled, whereas çılbır uses poached eggs and yogurt. In parts of the Balkans, the related word čimbur can refer to fried-egg dishes, so the name does not always identify exactly the same preparation outside Turkey.