Cilbir: Turkish Eggs in Garlicky Yogurt Sauce

Cilbir: Turkish Eggs in Garlicky Yogurt Sauce

from themediterraneandish.com
20 min

A simple savory breakfast, Cilbir (Turkish Eggs), is made of perfectly poached eggs that are served over garlicky yogurt and finished with a spicy olive oil or butter sauce with red pepper flakes. Enjoy with rustic toast for a complete, flavorful breakfast or brunch.

Ingredients

  • 1 cup plain Greek yogurt ((made with whole milk, at room temperature))
  • 1 to 2 garlic cloves ((finely minced))
  • 2 eggs
  • 3 tablespoons extra virgin olive oil
  • 1 to 2 tablespoons vinegar ((optional))
  • 2 teaspoons Aleppo pepper ((or red pepper flakes))

Directions

  1. 1

    In a small mixing bowl, combine the room-temp yogurt and garlic, a good pinch of kosher salt and whisk well. Divide the yogurt mixture between two serving bowls and set aside for now.

  2. 2

    Bring a medium saucepan full of water to a boil. Stir in the vinegar.

  3. 3

    Meanwhile, crack an egg into a small fine mesh sieve over a small bowl. Gently swirl the eggs in the sieve to drain the liquidy part of the egg whites (this gives you a neater-looking poached egg). Transfer the egg to a ramekin.

  4. 4

    When the water is ready, using a wooden spoon, stir the water to create a vortex. Quickly add the egg to the middle of vortex and cook for 2 to 3 minutes. When ready, using a slotted spoon, transfer the egg to a plate that’s been lined with parchment paper.

  5. 5

    Prepare and cook the second egg exactly as you did the first.

  6. 6

    While the second egg is cooking, quickly make the olive oil sauce. In a small skillet, warm the olive oil and Aleppo pepper over medium heat.

  7. 7

    Immediately transfer the poached eggs to the prepared yogurt bowls (simply place each egg on top of the yogurt mixture) and drizzle with the heated oil.

  8. 8

    Serve immediately with your favorite rustic bread.