Çılbır (Turkish Poached Eggs with Yogurt)
A recipe for Çılbır (Turkish Poached Eggs with Yogurt)! Eggs are gently poached, placed on top a bed of garlicky yogurt, then finished with a drizzle of pepper-infused butter and a sprinkling of fresh mint.
Servings 2 -4 Servings
Ingredients
- 1 1/2 cups Turkish or Greek yogurt
- 2 cloves garlic
- 5 cups water
- 2 tablespoons vinegar
- 4 eggs
- 3 tablespoons unsalted butter
- 1 1/2 teaspoons Pul Biber or Aleppo pepper
- 1/2 teaspoon paprika
- Salt to taste
- Fresh mint or dill for serving
- Crusty bread or Pide for serving
Instructions
- With a mortar and pestle, smash the peeled garlic cloves with a pinch of salt until smooth. Mix the garlic into the yogurt and transfer to individual serving plates.
- Crack each egg into separate, small bowls.
- In a medium pot, combine the water, vinegar, and pinch of salt. Bring to a boil. Once the water is boiling, reduce heat to medium and stir the water in circles to create a vortex. Gently add each egg, one at a time, into the center of the vortex. Cook them in batches if needed. Poach for about 3-4 minutes before removing each egg with a slotted spoon. Place one to two eggs over each plate of garlicky yogurt.
- While the eggs are cooking, melt the butter over medium heat in a small pan. Once it begins to sizzle, stir in the pepper and paprika and remove from heat.
- Drizzle the spiced butter over the eggs and yogurt. Sprinkle with fresh mint and/or dill and a pinch of salt. Serve immediately with slices of crusty bread or Pide.