Cilbir Turkish Eggs (Print Version)
# Ingredients:
→ Base
01 -
2 eggs
02 -
1-2 garlic cloves, finely chopped
03 -
1 cup full-fat Greek yogurt, at room temperature
04 -
Optional: 1-2 tablespoons of vinegar
→ Spiced Oil
05 -
2 teaspoons red pepper flakes or Aleppo pepper
06 -
3 tablespoons of extra-virgin olive oil
# Instructions:
01 -
Stir yogurt at room temperature with minced garlic and a little kosher salt. Split it between two serving bowls.
02 -
Start boiling water in a medium pot. Vinegar can be added if you'd like.
03 -
Gently break each egg over a fine sieve to remove any extra whites, then pour them into ramekins.
04 -
Use a spoon to swirl water into a whirlpool. Drop the egg in the middle, cook for 2-3 minutes, then scoop it out with a slotted spoon onto a plate lined with parchment. Do the same for the second egg.
05 -
Heat up olive oil and chili flakes on medium in a small pan until fragrant.
06 -
Place the poached eggs on top of the yogurt bowls, pour the spicy oil on top, and serve right away with a side of crusty bread.
# Notes:
01 -
A traditional breakfast from Turkey.
02 -
Enjoy while eggs are still warm for the best flavor.
03 -
Pair with thick, rustic bread for dipping.