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

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