Turkish Eggs - Çilbir | Poached Eggs with Garlic Yogurt
Soft poached eggs nestled over garlicky herbed yogurt, finished with a warm chili-paprika butter and a scatter of pomegranate seeds. This classic Turkish çilbir comes together in about 25 minutes for a savory, satisfying brunch.
Ingredients
- 1 ½ cups Greek yogurt
- 1 tablespoon dill chopped
- 1 teaspoon mint finely chopped
- 2 cloves garlic grated
- 4 eggs
- 1 tablespoon vinegar
- 2 tablespoons butter
- 1 teaspoon chili flakes
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons pomegranate seeds
- 2 sprigs fresh mint to serve
Instructions
- In a bowl, add the yogurt, dill, mint, garlic, salt and pepper. Mix and set aside.
- Fill a pot with water and bring it to a boil. In two small ramekins or bowls, crack open the eggs, two in each.
- Add a spoonful of vinegar and create a swirl with a spoon, right before adding the eggs. Slowly pour the eggs from the bowls into the middle of the vortex. Let them cook for 3 minutes, so the yolks stay soft but the whites are firm.
- In a small saucepan over medium heat, add the butter. Once melted, add the chili flakes, paprika, salt and pepper. Simmer for 1 minute, then remove from the heat and mix well.
- To assemble, divide the Greek yogurt between two plates. Carefully place two poached eggs on each. Pour over the spiced butter and sprinkle with pomegranate seeds and fresh mint leaves.
- Serve with toasted baguette, bread slices or pita.
Notes
Use the freshest eggs you can for the tightest poached whites, and serve immediately while the spiced butter is still warm. Bring the yogurt to room temperature first so the hot eggs are not chilled on the plate.