A delicious and super easy breakfast, lunch and perhaps even dinner. It is incredibly easy to make and so delicious. Runny poached eggs served with garlicky yogurt, topped with peppery butter and olive oil and finished with fresh hers, dill and parsley.
Çılbır – Turkish Eggs
Ingredients
Poached Eggs
- 4 eggs
- 2 tablespoons vinegar divided
- flaky sea salt (optional)
Yogurt Base
- 1 1/4 cup yogurt (thick Greek or Turkish 0%-full fat)
- 1/2 teaspoon kosher salt or to taste
- 2-3 garlic minced
Chili Oil/Butter
- 3-4 tablespoons butter
- 3-4 tablespoons olive oil
- 1/2 teaspoon paprika
- 1/2 teaspoon gochugaru
- 1/2 teaspoon red chili flakes
Too finish
- 1 tablespoon parsley minced
- 1 tablespoon dill minced
Instructions
Make Garlicky Yogurt
- In a bowl, add your yogurt, minced garlic and season with salt to taste.
- You can optionally season your yogurt with black pepper, paprika or even add minced herbs at this stage. I kept mine simple with just salt and garlic.
- Set aside in the fridge until ready to serve.
Make Poached Eggs
- Fill a small sauce pan with water and place on stove on medium heat until there are bubbles forming but it is not boiling. Lower heat but make sure water stays hot.
- If you have access to a strainer, place a small strainer over and empty bowl. Crack your eggs into the strainer and let the loose whites fall through. This should happen naturally, you won't need to agitate the strainer.
- Place this strained egg into another small bowl and set aside. The strained egg should still have a significant amount of egg white around the yolk. Repeat with another egg and place in a small bowl.
- In your small sauce pan with hot water, add a tablespoon of vinegar. Carefully pour your strained egg into the hot water with bubbles (but not boiling or even simmering). I typically try and poached 2 eggs at a time so carefully place you second strained egg in the same sauce pan.
- Cook for about 2-3 minutes until eggs are cooked to your liking. White cooked with a runny yolk. Use a slotted spoon to remove the eggs from water and place on a paper towel lined plate.
- I typically empty the water in the small sauce pan and reheat a new batch or water with an additional tablespoon of vinegar for the next two eggs.
Make Chili Oil/Butter
- In a small frying pan add you butter until melted and add your olive oil. You butter will foam slightly.
- Then add your red chili flakes, gochugaru and paprika make sure to do this quickly, mix thoroughly and remove from heat. The chili can easily burn. I pull off heat after 30 seconds or less. Reminder that all these chili flakes can be replaced with Aleppo pepper or just one of the peppers.
To Serve
- On a plate place your yogurt and gently swirl it to create grooves which the chili oil can pool.
- Top your yogurt with your poached eggs. You can season your eggs with a bit of flaky sea salt.
- Drizzle your chili oil over the plate.
- Sprinkle your mined parsley and dill over the plate and serve hot.
Notes
Gochugaru, paprika and red chili flakes are just substitutes I used for Aleppo pepper which is often the red chili flake used in the most traditional version of this recipe.
