Poached Eggs with Yoghurt

    20 min

    This Turkish dish is known as cilbir. Poached eggs are served with a garlic infused yoghurt and butter sauce. It's simple and delicious. Serve for breakfast, brunch or dinner.

    33 people made this

    Serves: 2 

    • 3 cloves garlic, peeled and finely chopped
    • 350g natural yoghurt
    • 1 pinch salt
    • 1 litre water
    • 1 tablespoon vinegar
    • 1 teaspoon salt
    • 6 eggs
    • 2 tablespoons butter
    • 1 teaspoon paprika

    Prep:15min  ›  Cook:5min  ›  Ready in:20min 

    1. In a small bowl, combine the garlic, yoghurt and pinch of salt; mix well.
    2. In a large saucepan, combine water, vinegar and 1 teaspoon salt; bring to the boil over high heat. When the water is boiling hard, reduce the heat and gently break the eggs into the water, spacing them well apart. Cook until the whites have set over the yolks, immediately remove the eggs with a slotted spoon and place on a serving dish.
    3. Melt butter in a small frying pan. Stir in paprika. Pour yoghurt sauce over eggs and top with paprika butter. Your cilbir is ready!

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (46)


    My husband is originally from Istanbul...I told him about this recipe and he said he would make it for me. I was almost done inhaling mine when he asked if I needed a spoon...I told him I needed a longer tongue so I could lick the enitre bowl. This dish is AMAZING. I can't wait to have my parents over for breakfast...this will blow them away. We usually have nice breakfasts on the weekends but I've started making this for myself ont he weekedays before I go to work!  -  28 Feb 2010  (Review from Allrecipes US | Canada)


    I have to agree with the first reviewer - the flavors don't really work. This wasn't ghastly but it wasn't great either. Thanks anyway. (PS I meant to say this earlier - for a nice neat poached egg, bring the water/salt/vinegar to a boil, turn down the heat, then stir the water vigorously so that it is swirling around. Crack the eggs in the center of the swirl. Turn the heat up to medium, and simmer until it is as soft or as hard as you want. You've got yourself a nice neat poached egg!)  -  16 Apr 2006  (Review from Allrecipes US | Canada)


    That is a very good recipe, it is very light for the summer dinners...  -  27 Mar 2007  (Review from Allrecipes US | Canada)