Cilbir (Turkish Eggs)
Cilbir or Turkish eggs are soft poached eggs on a bed of savoury, garlicky yoghurt drizzled with pepper-infused butter. Ready in 15 minutes for a flavourful and filling breakfast or any time of day. A simple-to-make egg dish; served with warm fresh bread or crusty bread for a filling meal.
Ingredients
- 1 tbsp plain thick yogurt
- 1/4 tsp garlic minced
- 1 tbsp butter
- 1/2 tsp chilli flakes
- 1/2 tsp smoked paprika
- 1-2 eggs
- salt to taste
- mint dried or fresh
Instructions
- Heat a pot with water over medium heat until it starts to simmer.
- Add minced garlic and mix to season the yoghurt. Spoon the yogurt to a plate. Set aside.
- On medium heat, place a small pan. Add and melt the butter then add the chilli flakes and smoked paprika. Stir for 20 to 30 seconds and turn the heat off.
- Crack an egg into a small bowl.
- In a pot of simmering water, add vinegar. Create a vortex by stirring the water with a spoon and slowly drop the egg into the 'whirlpool'. Cook the egg for 3 minutes.
- Check the yolk is springy which means it is done. Using a slotted spoon take the egg out and place it on top of the prepared yoghurt on a plate.
- Season with salt to taste. Drizzle with the butter sauce. Sprinkle dried or fresh mint. Serve with fresh bread or toast.