Turkish Eggs (Çılbır)
There's something magical about the way creamy garlic yogurt, perfectly poached eggs, and spiced butter come together in this traditional Turkish dish. The contrast between the cool, tangy yogurt and the warm, runny yolks creates a breakfast experience that's both comforting and elegant.
Ingredients
- 240g ( 1 cup) Greek Yogurt
- 1-2 Garlic cloves
- 60g ( 4 tbsp) Butter
- 1 tsp Smoked paprika
- 1 tsp Chili flakes
- Salt and black pepper to taste
- Fresh herbs for garnish ( dill, parlsley or chives)
Instructions
- Mix yogurt with minced garlic, a pinch of salt, and a grind of black pepper.
- Gently melt the butter in a small saucepan over low heat. Add the smoked paprika and chili flakes, letting them infuse for 1-2 minutes.
- Poach the eggs:-Fill a medium pot with water (about 3 inches/ 7.5 cm deep)-Bring to a gentle simmer - you want tiny bubbles, not a rolling boil-Create a gentle vortex with a spoon-Crack each egg into a fine-mesh sieve first to drain excess white-Carefully slide the egg into the water-Cook for 3 minutes until white is set but yolk remains runny-Remove with a slotted spoon and drain on paper towels
- Assemble everything and enjoy immediately!