Turkish Poached Eggs with Yogurt - Çılbır
Turkish Poached Eggs with yogurt - Çılbır: Creamy garlic yogurt topped with poached eggs and spiced butter — a quick, flavorful breakfast or brunch.
Ingredients
For the yogurt base
- 1 cup (240g) thick plain Greek yogurt
- 1 clove garlic , minced
- Pinch of salt
- Chopped parsley , optional
For the poached eggs
- 4 fresh eggs
- 1-2 tbsp vinegar (white or apple cider)
- water for poaching
For the spiced butter
- 2 tbsp (30g) unsalted butter
- 1 tbsp (15ml) olive oil
- 1-2 tsp Aleppo pepper or mild chili flakes
- pinch of paprika or cayenne for heat , optional
To garnish
- Fresh dill or parsley , chopped
- Crusty bread , for serving
Instructions
Prepare the yogurt base.
- In a bowl, stir together the yogurt, garlic, chopped parsley if used and a pinch of salt.
- Spread it evenly on two serving plates.
Poach the eggs.
- Bring a medium pot of water to a gentle simmer. Add vinegar.
- Crack each egg into a small cup, then gently slide into the water.
- Poach for 3–4 minutes, until whites are set but yolks are still runny.
- Remove with a slotted spoon.
- Drain briefly on a paper towel.
Make the spiced butter.
- Melt butter with olive oil in a small pan over medium heat until foamy.
- Add Aleppo pepper and stir for 10–20 seconds, just until fragrant (don’t let it burn). Remove from heat immediately.
Assemble.
- Place poached eggs over the yogurt base.
- Drizzle with the warm spiced butter.
- Sprinkle with fresh dill or parsley.
- Eat right away with warm crusty bread for dipping.
Nutrition
Serving: 1 servingCalories: 381kcalCarbohydrates: 6.1gProtein: 23.3gFat: 29.3gSaturated Fat: 13.7gCholesterol: 364mgSodium: 454mgPotassium: 296mgFiber: 0.1gSugar: 5.6gCalcium: 171mgIron: 2mg