Turkish Eggs (Çılbır)
Poached eggs served over garlic yoghurt with perfectly balanced spice!
Servings: 2
Ingredients
- 250g/1 cup plain Greek yogurt full fat or low fat
- 1 small clove garlic pressed
- 4 tbsp butter
- ¼ tsp chilli flakes
- ¼ tsp paprika
- 4 eggs
- ½ lemon juice only
- ½ tsp sumac
- 1 sprig dill
- 1 naan bread or other flatbread
- salt to taste
Instructions
- Combine the yogurt with grated or pressed garlic and salt to taste. Set aside to infuse till needed.
- Melt the butter over low heat in a small saucepan and let it simmer for 2-3 minutes till it starts to smell slightly nutty, add the chilli flakes and paprika and keep it over low heat for 30 seconds longer, make sure not to burn it! Take it off the heat.
- Prepare the eggs by straining them in a strainer. Crack each egg into a strainer, then lift it and swirl the egg gently allowing extra egg white to run through it. This steps helps if you want poached eggs with less scraggly bits. Then tip each egg into a ramekin or a small bowl and add ½ tsp lemon juice over the egg white.
- Fill a medium saucepan with water and bring it to a simmer, then lower the heat, tip each egg into simmering water closer the edge of the saucepan. The water shouldn’t be simmering too rapidly, so the eggs aren’t disturbed. Repeat the process with the remaining eggs, simmer for 3 minutes until the egg whites are set and the yolks are still runny.
- Divide the garlic infused yogurt among 2 bowls or plates, top with two poached eggs each, then drizzle with the chilli oil, dill and sumac. Serve with warmed naan bread or toast.
Nutrition
Calories: 620kcal | Carbohydrates: 38g | Protein: 29g | Fat: 39g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 400mg | Sodium: 1948mg | Potassium: 183mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1455IU | Vitamin C: 15mg | Calcium: 254mg | Iron: 2mg