Turkish poached eggs (Cilbir) in garlicky yogurt sauce.
Yogurt and poached eggs?! Whaaaaaat??? Trust me, though, as odd as that combo sounds, it works! And make for a very refreshing breakfast (or meal) in summers.
Turkish Eggs (Cilbir)
Course: Breakfast, BrunchCuisine: TurkishDifficulty: MediumServings
2
servingsPrep time
15
minutesCooking time
5
minutesTotal time
20
minutesIngredients
4 large fresh eggs (at room temperature)
¾ cup greek / plain yogurt
¼ tsp salt
1 clove garlic (minced)
1 tsp red chilli flakes
2 tbsp butter
fresh dill to garnish
Directions
- Prepare the yogurt sauce by whipping the yogurt with garlic and salt. Set aside.
- Melt butter in a small frying pan, add chilli flakes and cook for 30 seconds. Set aside.
- Poach the eggs (see detailed instructions here).
- Spread the yogurt sauce on a plate. Place two eggs in it. Drizzle with the chilli infused butter. Garnish with fresh dill. Serve with toasted bread.
