Turkish eggs - cilbir - Caroline's Cooking

5 from 2 votes

Turkish eggs - cilbir

This egg dish might seem a little unusual, with poached eggs over garlicy yogurt, but it's a wonderfully delicious and light combination.

Prep Time5

Cook Time10

Total Time15

Course: Brunch, Lunch

Cuisine: Turkish

Servings:

Calories: 291kcal

Author: Caroline

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Ingredients

½ cup Greek yogurt or other thick plain yogurt
½ clove garlic small
1 teaspoon chopped dill plus a little more to garnish
⅛ teaspoon salt approx
⅛ teaspoon pepper approx
1 tablespoon butter or a little more, to taste
½ teaspoon Aleppo pepper or smoked paprika for non-spicy version
2 eggs (or less, if you prefer)

Instructions

Finely grate the garlic into the yogurt. Add the chopped dill, salt and pepper and mix well. Pour into a wide bowl and create a slight well in the middle of the middle of the mixture. Set aside. Prepare a wide pot with boiling water to cook the eggs.
Warm the butter in a small skillet/frying pan over a medium heat until melted. Add the Aleppo pepper or paprika and cook a minute or two, stirring, then remove from heat.
Add the eggs to the boiling water and poach for around 2-3 minutes until the white becomes translucent but the yolk is still soft. Remove from the water with a slotted spoon (or a regular large spoon and drain).
Place the eggs in the middle of the yogurt mixture then drizzle the pepper/paprika butter over the top. Garnish with a couple pieces of dill.

Video

Notes

There are a few methods out there for poaching eggs to try to keep them together/neat - eg some suggest making a slight whirlpool in the water and adding the egg to the middle. Others cook the egg in a little cling wrap/film twisted bundle, and yet others add a little vinegar to the water. Personally, I don't like the vinegar method as I feel you taste it, and I always have mixed success with the others. But do as you prefer/know works for you.

Nutrition

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