Turkish Eggs in Yogurt (Cilbir) (Print Version)
# Ingredients:
→ Base
01 -
1 cup plain whole milk Greek yogurt, room temperature
02 -
1-2 garlic cloves, finely minced
03 -
2 eggs
04 -
1-2 tablespoons vinegar (optional)
→ Spiced Oil
05 -
3 tablespoons extra virgin olive oil
06 -
2 teaspoons Aleppo pepper or red pepper flakes
# Instructions:
01 -
Mix room temperature yogurt with minced garlic and a pinch of kosher salt. Divide between two serving bowls
02 -
Bring a medium saucepan of water to boil. Add vinegar if using
03 -
Crack each egg into a fine mesh sieve to drain excess white, then transfer to a ramekin
04 -
Create a water vortex with a spoon, add egg to center and cook 2-3 minutes. Remove with slotted spoon to parchment-lined plate. Repeat with second egg
05 -
Warm olive oil and Aleppo pepper in small skillet over medium heat
06 -
Place poached eggs over prepared yogurt and drizzle with spiced oil. Serve immediately with rustic bread
# Notes:
01 -
Traditional Turkish breakfast dish
02 -
Best served immediately while eggs are warm
03 -
Serve with rustic bread for dipping