Cilbir Turkish Eggs

Name: Cilbir Turkish Eggs
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Ingredients: 1 cup plain Greek yogurt; 1 clove garlic minced; 1 tbsp olive oil; 1/2 tbsp DYC white wine vinegar; Salt; Pepper; 40 g butter; 1 tsp chili oil; 4 Better Eggs (size 7 at room temperature); 1 tbsp DYC white vinegar; 2 slices crusty bread Bread; Fresh dill

Poached eggs in a bowl with two bottles of vinegar behind it.

Cilbir (Turkish Eggs) is a dish perfectly poached eggs, served over a delicious garlicky yogurt drizzled with a spicy oil sauce. A must to try.

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Prep Time 5

Cook Time 7

Total Time 12

Course Breakfast, Brunch, Lunch

Cuisine Mediterranean

Servings people

Ingredients

1 cup plain Greek yogurt
1 clove garlic minced
1 tbsp olive oil
½ tbsp DYC white wine vinegar
Salt
Pepper

For the Chili Butter

40 g butter
1 tsp chili oil

Poached eggs

4 Better Eggs size 7 at room temperature
1 tbsp DYC white vinegar

To serve

2 slices crusty bread Bread
Fresh dill

Instructions

Combine the yogurt, minced garlic, olive oil, white wine vinegar, salt and pepper.
Bring a pot of water to the boil and add the white vinegar. Whisk the water to create a vortex. Crack an egg into a small bowl and carefully slide it into the water. Repeat to poach 2 eggs at a time. Cook for 2-3 minutes until the whites are firm and yolks still soft. Using a slotted spoon, remove from the water & place onto a plate lined with kitchen paper to absorb the water from the eggs.
Repeat the process to create four poached eggs.
Meanwhile, melt the butter in a small pan and mix in the chill oil.
Divide the yogurt between two bowls. Place two poached eggs in the middle of each bowl. Drizzle over the chill butter.
Serve garnished with fresh dill and toasted crusty bread.