Tender eggs poached to perfection in a bed of creamy garlic yogurt and with a drizzle of olive oil and red pepper flakes.
This dish is such a prime example of the beauty of Turkish cooking. It is true that there are some Turkish dishes that are complex and laborious to prepare but this one is quite the contrary. Perhaps some might argue that poaching the eggs is the hardest part but even this step is not as difficult as you think.
Paired with a Turkish chai, this dish is so satisfying and delicious for breakfast or for any time of day.
Here’s the recipe*
Ç?lb?r (Poached Eggs w/ Garlic Yogurt)
- 1 fresh large egg
- 1/8 c thick yogurt
- 1 garlic clove (crushed into a paste)
- 1 T olive oil
- 1/2 tsp red pepper flakes
- 1 T white vinegar
- salt (to taste)
- chopped parsley (optional garnish)
Boil a pot of water and then reduce to a barely a simmer. Add the vinegar and stir.
In a small bowl, mix together the garlic (crushed into a paste by sprinkling salt on top of chopped garlic and using the flat part of a knife to rub against the garlic until it forms a paste) and the yogurt. Season with salt & stir. Place the yogurt on a plate.
To poach the egg: crack the egg in a measuring cup with a handle. Lower the measuring cup into the water and gently drop in the egg. Allow it to cook for 2-4 minutes, depending on how you like your eggs.
Gently pat the poached egg dry and then place on top of the garlic yogurt. Drizzle over the olive oil and red pepper flakes. Garnish with parsley.
Serve & Enjoy!
*Note: this recipe is for one. For more servings, multiply it accordingly.
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