Eggs Cilbir
This is a Turkish breakfast recipe in which, poached eggs and greek yoghurt are combined and seasoned with olive oil and butter. It is served with bread.
Equipment
- Large shallow pan
- Mixing bowl
Ingredients
- 8 Eggs
- 500 gm Greek Yoghurt
- Salt; to taste
- 5 tbsp Dill Leaves; finely chopped
- 1 tbsp Olive Oil
- 1 tbsp Butter
- 1½ tbsp Garlic; finely chopped
- 1 tbsp Red Chilli Flakes
- 1 tsp Paprika Powder
- 1 tsp Vinegar
- Water; for poaching the eggs
Instructions
- In a bowl, mix yoghurt, salt and two tablespoons of chopped dill leaves. Mix well. Take 4 serving plates and spread equal amounts of this mix on each plate.
- Heat water in a big shallow pan. Add vinegar and bring it to a boil.
- Then reduce the heat to medium. One by one, break an egg into a small bowl and from that bowl, transfer the egg gently into the boiling water. Cook for around 3 minutes.
- Then remove the eggs. Place two into each plate above the yoghurt base.
- Heat oil and butter. Add chopped garlic and fry it till it turns golden brown.
- Then add chilli flakes, two tablespoons of chopped dill leaves and paprika powder.
- Pour equal amounts of this mixture on the eggs.
- Sprinkle some salt and garnish with dill leaves.