Name: Çılbır (Poached Eggs with Garlic Yogurt)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Turkish
Ingredients: 1 cup plain whole-milk yogurt, Turkish-style or strained Greek; thin yogurt should be drained in a sieve first; 1 cloves garlic, minced finely; ¼ tsp salt, divided; 4 large eggs, as fresh as possible, so the whites hold their shape; 1 tbsp white vinegar, for the poaching water; 3 tbsp butter; 1 tsp pul biber (Aleppo pepper), sweet paprika with a pinch of red pepper flakes is a swap; ½ tsp dried mint, optional; 2 slices crusty bread, toasted; 1 pinch black pepper, freshly ground

Çılbır (Poached Eggs with Garlic Yogurt)

Çılbır is a Turkish breakfast of poached eggs set on thick garlic yogurt and finished with butter sizzled with Aleppo pepper. The cool, tangy yogurt, runny yolks and warm spiced butter make a rich, balanced plate.

Total time

20 min

Prep

10 min

Cook

10 min

Serves

Difficulty

Medium

Per serving

456 kcal

Method

Stir the minced garlic and half the salt into the yogurt until smooth, let it rest for 10 minutes so the garlic mellows, then spread it in a thick, even layer on two plates.
Fill a wide saucepan with about 3 inches (7 cm) of water, add the vinegar, and bring it to a gentle simmer (about 185°F / 85°C), with small bubbles rising but no rolling boil.
Crack each egg into a small cup, one at a time, so you can slide it gently into the water.
Stir the water in one direction to make a slow whirlpool, slide in each egg, and poach for 3 to 4 minutes until the whites are firm and opaque and the yolks still jiggle; lift them out with a slotted spoon and drain on a towel.
Melt the butter in a small skillet over medium heat for 2 to 3 minutes until it foams and the milk solids turn golden-brown and nutty, then remove the pan from the heat.
Stir the pul biber, dried mint and the remaining salt into the hot butter for 20 seconds so the spices bloom without burning.
Set two eggs on each plate of garlic yogurt, grind black pepper over them, pour the spiced butter over the eggs and yogurt, and serve immediately with toast.

Nutrition per serving

Calories: 456
Protein: 20g
Carbs: 23g
Fat: 32g
Fiber: 1g

Protein 17%Carbs 20%Fat 63%

Estimates only. Check ingredient labels and allergens, and cook meat and poultry to safe internal temperatures.

turkish · breakfast · eggs · vegetarian · yogurt · poached-eggs

Çılbır (Poached Eggs with Garlic Yogurt)

Ingredients

Equipment

Method

Nutrition per serving

Missing something?

Ingredients

Equipment

Method

Nutrition per serving

Missing something?

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