Cilbir Turkish Poached Eggs
Have lots of warm flatbreads or toasted crusty bread on hand to mop up the scrumptious garlicky yogurt and spice drizzled poached eggs
- Prep time: 10 min
- Makes: 2 to 3
- Cook time: 3 min
2 eggs with 1/3 each yogurt and butter mixture
- Potassium*.350 mg
- Saturated Fat.12 g
- Fat.24 g
- Cholesterol.405 mg
- Carbohydrates.7 g
- Fibre.0 g
- Sugars.5 g
- Protein.16 g
- Sodium.600 mg
|1 cup / 250 ml||thick Greek yogurt|
|1||large clove garlic, grated or finely minced|
|1 tbsp / 15 ml||minced fresh dill, mint or parsley (plus extra to serve)|
|1/4 tsp / 1 ml||each salt and pepper|
|3 tbsp / 45 ml||salted butter|
|2 tsp / 10 ml||aleppo pepper flakes (see tip)|
|1/4 tsp / 1 ml||each ground cumin and smoked paprika|
|1 tbsp / 15 ml||white vinegar|
|4 to 6||Naturegg Nestlaid shell eggs|
|Warm flatbread or crusty bread|
Blend yogurt with garlic, dill, salt and pepper; set aside.
Melt butter in a small skillet or saucepan; add pepper flakes, cumin and paprika. Cook for 20 seconds; set aside.
Fill a large, deep skillet with at least 2 inches/5 cm water and bring to a simmer. Add vinegar.
Crack eggs, one-at-a-time, into a ramekin; create a small vortex in one area of the skillet with a spoon and slide egg into the centre. (Repeat with remaining eggs, working quickly).
Cook eggs for about 3 minutes for softly poached or continue to cook to preferred doneness. Remove with a slotted spoon to paper towel-lined plate.
Divide yogurt between 2 to 3 shallow serving bowls. Add poached eggs and drizzle with spicy butter. Serve with flatbreads or crusty bread on the side.
Aleppo pepper has a milder fruity heat. If you can't find, replace with mixture regular chili flakes and/or cayenne pepper to taste.
Replace butter with olive oil and add a pinch of salt.
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