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: Hard Boiled
To hard cook, place cold eggs in a single layer in a saucepan and cover with at least 1 inch (2.5 cm) of cold water over the top of the eggs. Cover saucepan and bring quickly to the boil over high heat. Immediately remove pan from heat to stop boiling. Let eggs stand in water for 18 to 23 minutes. Drain water and immediately run cold water over eggs until cooled. This helps to prevent a dark or greenish ring from forming around the yolk. Remove egg from shell.