Poached Eggs with Yoghurt

    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.

    32 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!

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