If you have never tried the popular Turkish recipe of Turkish Poached Eggs (çilbir), it is high time to try it.
Turkish Poached eggs (çiblir)
Known also as çilbir, this recipe is fresh, light, simple, fragrant, and really creative. You will love it as you will taste the egg that opens and melts on fresh and creamy yogurt. What a delight! To do and redo.
- 2 large eggs
- 1/2 lb of Turkish yogurt
- 1 Tablespoon of finely chopped parsley
- 1 Finely minced garlic clove
- 1/2 Cup of unsalted butter
- 15 ml of olive oil
- 1 Dash of chili flakes
- 30 ml of vinegar
- 1 Pinch of salt
- 1 pinch of pepper
- 1 Pinch of flaky sea salt for garnish
- sourdough bread for serving the dish
- Start by finely chopping the parsley.
- Add in yogurt to a large bowl; then peel and grate the garlic into the yogurt. Add the parsley and the salt to the yogurt, mix very well, and set everything aside
- In a pan, brown the butter over a medium heat; then turn off the heat; then add in the olive oil and the chili flakes and stir; then set aside
- Fill a wide pot of about 4-5cm/5” of height with water; then add in the vinegar and bring everything to a boil and as soon as you notice air bubbling, it starts to rise from the bottom of the pan and add in the eggs one at a time and cook for about 3 minutes
- Remove the egg from the water and drain on a kitchen paper
- Divide the yogurt evenly between about two deep dishes; then place the poached egg right into the center of the plate and pour in the chili butter over the top.
- Garnish with the parsley and the sea salt flakes; then serve with the sourdough bread.
- Serve and enjoy your Poached Turkish eggs!
Fiber: 2gCalories: 206kcalFat: 14gProtein: 8.5gCarbohydrates: 5.2g
Tried this recipe?Let us know how it was!