Turkish · Brunch
Poached Eggs with Yogurt
Poached eggs set over thick strained yogurt, finished with a sizzling paprika-and-chili butter and fresh dill. Known as cilbir, the dish balances tangy garlic yogurt against warm melted butter and crusty bread, a savory Turkish breakfast or brunch plate built on soft-set egg yolk and cultured dairy.
$3
8 minsPrep
7 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
448Calories
21.8gProtein
32.6gFat
16.2gCarbs
5.1gSugar
1.2gFiber
676mgSodium
533mgChol
17.2gSat Fat
352mgPotassium
235mgCalcium
2.7mgIron
1.5mcgVitamin B12
2mgVitamin C
vegetarian
low-carb
low-calorie
mediterranean
all-time-classics
weekend-brunch
vegetarian
Instructions
1
Prep
Grate the garlic into Greek yogurt in a small bowl, season with salt, stir to combine, and set aside.
2
Simmer
Fill a small saucepan with water, add white wine vinegar, and bring to a gentle simmer over medium heat for 3 minutes.
3
Poach
Crack the eggs into small cups, swirl the simmering water into a vortex, slide eggs in one at a time, poach over medium-low heat 3 minutes until whites set and yolk wobbles.
4
Melt
While eggs poach, melt butter in a small skillet over medium-low heat, stir in paprika and chili flakes, cook 30 seconds until foaming.
5
Drain
Lift the poached eggs out with a slotted spoon and rest briefly on a paper towel to blot excess water.
6
Plate
Spread garlic yogurt over a shallow plate, set poached eggs on top, spoon hot paprika butter over eggs, scatter dill and black pepper on top, serve with toasted bread.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (210g)
- 1 cup240g full-fat Greek yogurt
- 22 small clove garlic
- 4 tbsp56g butter
- 1 tsp1 tsp paprika
- 1/2 tsp1/2 tsp chili flakes
- 2 tsp2 tsp white wine vinegar
- 2 tsp2 tsp fresh dill
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
- 2 slice2 slice crusty bread (60g)
