Çılbır (Turkish eggs with garlic yogurt)
Soft poached eggs on cool garlicky yogurt, drizzled with sizzling chilli butter. Mop it all up with warm bread.
- 20 min10 prep · 10 cook
- MediumDifficulty
- 420 kcalper serving
Ingredients
- Greek yogurt300 g
- garlic1 clove
- Eggs4
- White vinegar1 tbsp
- Butter30 g
- Pul biber (Turkish chilli flakes)1 tsp
- Chopped dill1 tbsp
- Saltto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Mix the yogurt with the grated garlic and a pinch of salt and let it come to room temperature. Spread it over two plates.
- 2
Bring a wide pan of water to a gentle simmer and add the vinegar.
- 3
Crack each egg into a cup and slide it into the water. Poach until the whites are set and the yolks runny.
- 4
Melt the butter until foaming, take it off the heat and stir in the pul biber.
- 5
Lift the eggs out with a slotted spoon onto the yogurt, pour over the chilli butter and scatter with dill.
Tips and questions
- Why should the yogurt be at room temperature?
- Cold yogurt chills the hot eggs straight away. Some cooks even warm it gently over a bowl of hot water.
- How do I keep poached eggs neat?
- Use very fresh eggs, strain off the thin white in a sieve first and keep the water at a gentle simmer, not a rolling boil.
Enjoy your meal!
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