Description
This flavorful Turkish dish, Cilbir, features poached eggs served on a bed of garlicky yogurt sauce and drizzled with aromatic olive oil. A delightful and satisfying meal perfect for breakfast or brunch.
Ingredients
Units
Scale
For the Yogurt Sauce:
- 1 cup plain Greek yogurt (made with whole milk, at room temperature)
- 1 to 2 garlic cloves (finely minced)
For the Eggs:
- 2 eggs
- 3 tablespoons extra virgin olive oil
- 1 to 2 tablespoons vinegar (optional)
- 2 teaspoons Aleppo pepper (or red pepper flakes)
Instructions
- Prepare the Yogurt Sauce: In a small mixing bowl, combine the room-temp yogurt and garlic with a pinch of salt. Whisk well and divide between two serving bowls.
- Poach the Eggs: Bring a saucepan of water to a boil, adding vinegar. Crack eggs into a sieve to drain excess liquid. Poach each egg for 2-3 minutes in a vortex in the water.
- Make the Olive Oil Sauce: Warm olive oil and Aleppo pepper in a skillet over medium heat.
- Assemble: Place each poached egg on top of the yogurt mixture in the serving bowls. Drizzle with the heated oil.
- Serve: Enjoy with rustic bread.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 380mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 370mg
