Cilbir Turkish Eggs in Garlicky Yogurt Sauce Recipe – Turkish Special
A simple savory breakfast, Cilbir (Turkish Eggs), is made of perfectly poached eggs that are served over garlicky yogurt and finished with a spicy olive oil or butter sauce with red pepper flakes. Enjoy with rustic toast for a complete, flavorful breakfast or brunch.
- Prep Time10 min
- Cook Time10 min
- Total Time20 min
Cilbir Turkish Eggs in Garlicky Yogurt Sauce Ingredients :
- 1 cup plain Greek yogurt (made with whole milk, at room temperature)
- 1 to 2 garlic cloves (finely minced)
- 2 eggs
- 3 tablespoons extra virgin olive oil
- 1 to 2 tablespoons vinegar (optional)
- 2 teaspoons Aleppo pepper (or red pepper flakes)
How to Make Arabic Fattoush Salad Recipe:
In a small mixing bowl, combine the room-temp yogurt and garlic, a good pinch of kosher salt and whisk well. Divide the yogurt mixture between two serving bowls and set aside for now.
Bring a medium saucepan full of water to a boil. Stir in the vinegar.
Meanwhile, crack an egg into a small fine mesh sieve over a small bowl. Gently swirl the eggs in the sieve to drain the liquidy part of the egg whites (this gives you a neater-looking poached egg). Transfer the egg to a ramekin.
When the water is ready, using a wooden spoon, stir the water to create a vortex. Quickly add the egg to the middle of vortex and cook for 2 to 3 minutes. When ready, using a slotted spoon, transfer the egg to a plate that’s been lined with parchment paper.
Prepare and cook the second egg exactly as you did the first.
While the second egg is cooking, quickly make the olive oil sauce. In a small skillet, warm the olive oil and Aleppo pepper over medium heat.
Immediately transfer the poached eggs to the prepared yogurt bowls (simply place each egg on top of the yogurt mixture) and drizzle with the heated oil.
Serve immediately with your favorite rustic bread.
Recipe Notes :
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