Çılbır (Turkish Poached Eggs with Yogurt)

Ingredients

• 3.5 tbsp Greek yogurt (Use full-fat for best results)
• Dill (Fresh, chopped, to taste)
• Salt (To taste)
• 1 Garlic (Small clove, grated)
• 3 Eggs (Poached, fried, or boiled)
• Vinegar (For poaching water)
• 2 tbsp Butter
• 1 tbsp Chili flakes
• 1 tsp Chili powder (Or additional chili spice)

Steps

1. 1

   In a small bowl, combine the Greek yogurt, grated garlic, and a pinch of salt. Mix well and spread the mixture onto the bottom of a serving plate.

2. 2

   Bring a pot of water to a gentle simmer and add a splash of vinegar. Carefully crack the eggs into the water and poach for 3 to 3 1/2 minutes until the whites are set but the yolks remain runny.

3. 3

   While the eggs are poaching, melt the butter in a small pan over medium heat. Stir in the chili flakes and chili powder, cooking for about 30-60 seconds until the butter is fragrant and infused with the chili color.

4. 4

   Remove the eggs from the water with a slotted spoon, pat dry briefly with a paper towel, and place them on top of the yogurt bed.

5. 5

   Drizzle the warm chili butter over the eggs and garnish with fresh dill before serving.

Notes

While poaching is the traditional method for Çılbır, the author notes that you can also fry or boil the eggs to your preference. Serve immediately while the eggs and butter are warm.

Nutrition per serving

• breakfast
• main
• vegetarian
• gluten-free
• poached
• middle-eastern
• egg dish