Turkish Poached Eggs (Cilbir)
A visually stunning, high-protein Turkish breakfast (or light lunch) featuring perfectly poached eggs nestled on a bed of creamy, garlicky Greek yogurt. Drizzled with a rich, spiced butter sauce, this dish is irresistible and packed with healthy protein.
Ingredients
sourdough bread2 slice
garlic clove1 clove
lemon1 whole
salt1 pinch
black pepper1 pinch
white wine vinegar1 tbsp
eggs4 whole
unsalted butter45 g
chilli flakes2 pinch
greek yoghurt14 tbspplain, unsweetened
paprika1 tspsweet
fresh parsley5 g
Instructions
Chef's Tips
To achieve perfectly poached eggs, ensure the water is simmering gently, not boiling rapidly. The vinegar helps the egg whites coagulate quickly.
For the best flavour, use high-quality Greek yogurt and allow it to come to room temperature before serving, as this enhances its creaminess.
Prepare Ingredients and Yogurt Sauce
Mince the garlic clove and chop the fresh parsley for garnish. In a bowl, whisk together the Greek yogurt, minced garlic, the juice of the lemon, a punch of salt and black pepper. Set the yogurt mixture aside at room temperature.
Prepare Eggs for Poaching
Fill a medium saucepan with water (at least 10cm deep) and bring it to a boil over medium-high heat. Once boiling, reduce the heat to low to maintain a gentle simmer. Stir in the white wine vinegar. While the water heats, gently crack each egg into a fine mesh strainer placed over a small bowl to allow the excess watery egg white to drain off. Transfer each strained egg into a separate ramekin. Place a sheet of kitchen paper on a large plate.
Poach the Eggs
Create a vortex in the simmering water by stirring it gently. Carefully drop one egg into the centre of the vortex. Cook for 3 to 4 minutes until the whites are firm but the yolk is still soft and runny. Carefully remove the poached egg using a slotted spoon and transfer it to the kitchen paper-lined plate to drain excess water. Repeat the poaching process for the remaining eggs.
Toast the Sourdough
In the toaster, air fryer or oven until slightly crunchy. Whilst toasting, make the chilli butter.
Make the Chilli Butter
Right before serving, melt the unsalted butter in a small frying pan over medium heat. Add the chilli flake, paprika, and a pinch of salt. Cook, stirring gently, for about 20 seconds until the butter foams, sizzles, and turns a light hazelnut brown.
Assemble and Serve
Spread half of the yogurt sauce onto each serving plate. Place two poached eggs on top of the yogurt on each plate. Drizzle the sizzling chilli butter sauce over the eggs. Garnish each serving with the chopped fresh parsley and serve immediately with sliced bread or toast for dipping.
