Turkish poached eggs in yogurt - Cilbir
Turkish poached eggs in yogurt - Cilbir is a dish in which soft Poached Eggs are added to a base of Garlic Yoghurt and topped with a Chilli Oil/Butter. The poached eggs ooze onto the creamy Yoghurt and the vibrant smoky Chilli Oil combines with both to create a gorgeously balanced and delicious breakfast.
Ingredients
- 250 g Greek Yoghurt
- 2 Garlic Cloves Crushed
- 1 tbsp Dill Leaves
- Good pinch Salt & Pepper
- 2 Large Eggs
- 1 tsp Vinegar
- 3 tbsp Butter
- 1 tbsp Olive Oil
- 2 tsp Aleppo Pepper Turkish Chilli Flakes
- 1 tsp Smoked Paprika
Instructions
- Combine the Yoghurt, Garlic, Dill, Salt and Pepper in a wide deep bowl.
- Fill a large wide pan with water with 3 inches water, bring to a boil then turn down the heat to medium low. Crack 1 egg into a fine mesh strainer over a cup to remove the stringy whites. Make sure the water is boiling. Then add to the pot with a good glug of Vinegar. Repeat with the next egg. Turn the heat righ down and poach for 3 minutes and transfer to a bowl using a slotted spoon.
- Melt the butter in a pan over a medium heat. Add olive oil. Whisk in the Aleppo Chilli and Smoked Paprika, then remove from the heat.
- Divide the yoghurt between bowls and top with eggs. Spoon over the chilli butter and eat with crusty bread.
Notes
How to Poach Eggs
Bring the Water to a boil and add a touch of Vinegar. Crack an Egg into a fine mesh strainer over a cup so any excess whites drain away. This may need some gently encouragement so feel free to give it a slight whirl. Place the egg into a ramekin. Repeat with another Egg. Stir the Water (ensure it is boiling) and add the Eggs. Cook the Eggs for 2.5 - 3 minutes. Remove with a slotted spoon onto a plate.SERVING SUGGESTIONS
Turkish eggs can be served throughout the day. They are great for breakfast, brunch, lunch or dinner. They are perfect served with any crusty toasted bread or warm pitta bread.Expert Tips and Tricks
Use fresh eggs - Fresh eggs are easier to poach. They are more likely to stay intact. Use room temperature yoghurt - If the yoghurt is cold, it is better to warm the yoghurt in a bowl over a pot of simmering water. Add a good glug of vinegar to water - White vinegar is best so it doesn’t colour the eggs. Make sure the water is boiling - Water that isn’t boiling has the effect of separating the egg yolk from the whites. Salt in water - Don’t salt the poaching water as this affects the poaching of the eggs. Strain the Eggs - Make sure you crack the eggs into a fine mesh strainer first to get rid of excess egg whites before placing into the boiling water. What if I don't like Vinegar - You can use Lemon Juice instead of vinegar. Neat Eggs - For perfectly neat eggs, trim off the unwanted parts of egg whites before placing onto the yoghurt. Butter Sauce - For the spiced butter sauce, be very careful not to burn it.Make Ahead and Storage
Make ahead
The yoghurt can be made a day or 2 ahead and stored in the fridge for up to 2 days. Just take it out of the fridge at least 30 minutes before serving and give it a good mix. The Butter can also be made in advance. Simply reheat for 30 seconds - 1 minute before using. Poached Eggs can also be made in advance and stored in the fridge for up to 2 days.Storage
I prefer to eat Cilbir when it is cooked. I wouldn’t recommend making it in advance but as mentioned, the various elements can be made a day or 2 beforehand.Variations
Feta
Crumbled Feta on top tastes incredible.Poached Eggs
If you struggle with poached Eggs, make soft oiled Eggs instead (7 minutes).Herbs
You can add Dill or Parsley to the dish to finish it off.Nutrition
Calories: 296kcalCarbohydrates: 7gProtein: 15gFat: 24gSaturated Fat: 13gCholesterol: 215mgSodium: 284mgPotassium: 118mgFiber: 1gSugar: 4gVitamin A: 1414IUVitamin C: 4mgCalcium: 147mgIron: 1mg
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