Turkish Eggs Cilbir (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 cup Greek or Turkish yogurt
02 -
A handful fresh dill, finely chopped
03 -
A handful fresh mint leaves, finely chopped
04 -
½ garlic clove, grated or crushed
05 -
2 fresh eggs
06 -
1 tablespoon vinegar
07 -
55g (2 oz) butter
08 -
1 teaspoon chili flakes
09 -
½ teaspoon smoked paprika
10 -
Salt and pepper to taste
# Instructions:
01 -
Finely chop the dill and mint, crush or grate the garlic clove and combine with the yogurt. Season with salt and pepper and set aside.
02 -
Fill a deep pot with water and bring to a boil. Add 1 tablespoon of vinegar and create a vortex. Crack an egg and add it to the middle of the vortex. Cook for three minutes to achieve a runny yolk.
03 -
Remove the egg with a slotted spoon and set aside while cooking the second egg using the same method.
04 -
Melt the butter in a pan. When it begins to bubble, add the chili flakes and smoked paprika. Stir until well combined.
05 -
Spread a thick layer of the garlicky herbed yogurt on a serving plate or small bowl.
06 -
Place the poached eggs on top of the yogurt base.
07 -
Drizzle the spiced butter over the eggs and garnish with additional fresh mint, dill, and black pepper before serving.
# Notes:
01 -
The garlic can overpower other ingredients, so start with just ¼ or ½ a clove and adjust to taste. A microplane works well for grating the garlic.
02 -
Do not add salt to the poaching water as it will cause the egg whites to separate. Always use fresh eggs for best results.
03 -
For a milder version, substitute sweet paprika for the chili flakes.