Description
This recipe for Cilbir features Turkish eggs poached and served in a flavorful garlicky yogurt sauce, topped with a spiced olive oil drizzle. A delicious and unique dish perfect for a special breakfast or brunch.
Ingredients
Units
Scale
For the Yogurt Sauce:
- 1 cup plain Greek yogurt (made with whole milk, at room temperature)
- 1 to 2 garlic cloves, finely minced
- Pinch of kosher salt
For the Eggs:
- 2 eggs
- 3 tablespoons extra virgin olive oil
- 1 to 2 tablespoons vinegar (optional)
- 2 teaspoons Aleppo pepper (or red pepper flakes)
Instructions
- Prepare the Yogurt Sauce: In a small bowl, combine the room-temp yogurt, minced garlic, and salt. Whisk well and divide between two serving bowls.
- Poach the Eggs: Bring a saucepan of water to a boil, adding vinegar. Crack eggs into a sieve to drain excess liquid from whites. Poach eggs in the water for 2-3 minutes each, then transfer to a plate.
- Prepare the Olive Oil Sauce: In a skillet, warm olive oil and Aleppo pepper over medium heat.
- Assemble: Place poached eggs on top of yogurt in serving bowls. Drizzle with spiced oil.
- Serve: Enjoy hot with rustic bread.
Notes
- Visit Our Shop to browse quality Mediterranean ingredients including extra virgin olive oil and spices like Aleppo pepper.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 380mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 205mg
