Cilbir Turkish Poached Eggs
Have lots of warm flatbreads or toasted crusty bread on hand to mop up the scrumptious garlicky yogurt and spice drizzled poached eggs
- Prep time: 10 min
- Makes: 2 to 3
- Cook time: 3 min
Nutritional Information
2 eggs with 1/3 each yogurt and butter mixture
- Calories 310
- Potassium* 350 mg
- Saturated Fat 12 g
- Fat 24 g
- Cholesterol 405 mg
- Carbohydrates 7 g
- Fibre 0 g
- Sugars 5 g
- Protein 16 g
- Sodium 600 mg
Ingredients
- 1 cup / 250 ml
- thick Greek yogurt
- 1
- large clove garlic, grated or finely minced
- 1 tbsp / 15 ml
- minced fresh dill, mint or parsley (plus extra to serve)
- 1/4 tsp / 1 ml
- each salt and pepper
- 3 tbsp / 45 ml
- salted butter
- 2 tsp / 10 ml
- aleppo pepper flakes (see tip)
- 1/4 tsp / 1 ml
- each ground cumin and smoked paprika
- 1 tbsp / 15 ml
- white vinegar
- 4 to 6
- Naturegg Nestlaid shell eggs
- Warm flatbread or crusty bread
Directions
Blend yogurt with garlic, dill, salt and pepper; set aside.
Melt butter in a small skillet or saucepan; add pepper flakes, cumin and paprika. Cook for 20 seconds; set aside.
Fill a large, deep skillet with at least 2 inches/5 cm water and bring to a simmer. Add vinegar.
Crack eggs, one-at-a-time, into a ramekin; create a small vortex in one area of the skillet with a spoon and slide egg into the centre. (Repeat with remaining eggs, working quickly).
Cook eggs for about 3 minutes for softly poached or continue to cook to preferred doneness. Remove with a slotted spoon to paper towel-lined plate.
Divide yogurt between 2 to 3 shallow serving bowls. Add poached eggs and drizzle with spicy butter. Serve with flatbreads or crusty bread on the side.
Tips
Aleppo pepper has a milder fruity heat. If you can't find, replace with mixture regular chili flakes and/or cayenne pepper to taste.
Replace butter with olive oil and add a pinch of salt.
Tips: Hardboiled
Hard boiled eggs can be stored in their shells in the refrigerator for up to 1 week.