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

Nutritional Information

2 eggs with 1/3 each yogurt and butter mixture

  • Calories 310
  • 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
*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

Ingredients

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

Directions

  1. Blend yogurt with garlic, dill, salt and pepper; set aside.

  2. Melt butter in a small skillet or saucepan; add pepper flakes, cumin and paprika. Cook for 20 seconds; set aside.

  3. Fill a large, deep skillet with at least 2 inches/5 cm water and bring to a simmer. Add vinegar.

  4. 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).

  5. 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.

  6. 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.

Tips

  1. Aleppo pepper has a milder fruity heat. If you can't find, replace with mixture regular chili flakes and/or cayenne pepper to taste.

  2. Replace butter with olive oil and add a pinch of salt.

This recipe was made with:

Naturegg Nestlaid

From a hen’s nesting area to your home.

Learn More

Tips: Hard Boiled

To hard cook, place cold eggs in a single layer in a saucepan and cover with at least 1 inch (2.5 cm) of cold water over the top of the eggs. Cover saucepan and bring quickly to the boil over high heat. Immediately remove pan from heat to stop boiling. Let eggs stand in water for 18 to 23 minutes. Drain water and immediately run cold water over eggs until cooled. This helps to prevent a dark or greenish ring from forming around the yolk. Remove egg from shell.

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