Çilbir (Turkish Eggs with Yogurt)
This traditional Turkish egg dish of garlicky yogurt with poached eggs and a drizzle of spicy butter is rich, luscious and faintly smoky. Typically served as a meze among a spread of other dishes, it makes a light lunch or brunch that comes together in the time it takes to poach eggs. For your base, opt for Greek yogurt to mimic the thicker yogurt common in Turkey. Next, bloom Aleppo pepper in butter or olive oil. Also known as pul biber, it delivers about as much heat as chipotle, with smoky notes and a fruity flavor. This version of çilbir is adapted from Özlem Warren, a cookbook author and blogger. Though the dish is traditionally served without herbs, she recommends dill or parsley for a modern flourish.
Ingredients
- 1cup thick, strained yogurt (such as Greek yogurt), at room temperature
- 1small garlic clove, finely grated
- 3tablespoons unsalted butter or olive oil (or a combination of both)
- 1tablespoon Aleppo pepper (or 1 teaspoon red-pepper flakes, to taste)
- 4large eggs
- 2tablespoons white vinegar
- Salt and pepper
- Chopped fresh dill or parsley leaves (optional), for garnish
- Toasted crusty bread or flatbread, for serving
Directions
Bring a medium saucepan of water to a simmer over medium heat.
Prepare the garlic yogurt: In a small bowl, stir together the yogurt and garlic. Divide between two shallow bowls, using the back of a spoon to spread it out.
In a small saucepan or skillet, heat the butter or olive oil over medium. Add the Aleppo pepper and stir until fragrant, about 30 seconds; remove from heat.
Crack the eggs into four separate small bowls. Add the vinegar to the simmering water. (You want the water to be at a low simmer, with very small bubbles rising to the top. Reduce the water temperature to medium-low if need be.) Using a slotted spoon, give the water a swirl, then gently add one egg at a time, trying to space them evenly apart. (Swirling the water helps the egg whites form tight, round nests as they cook.) Cook the eggs just until the whites are cooked through, 2 to 3 minutes.
Using the slotted spoon, transfer 2 eggs to each bowl of yogurt, lifting out one at a time and dabbing underneath the spoon with a folded paper towel to remove excess water.
Season the eggs with salt and pepper, then drizzle with the spiced butter and sprinkle with herbs, if using. Serve with bread.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 36 gramsCalories: 521Saturated Fat: 19 gramsUnsaturated Fat: 12 gramsSodium: 735 milligramsSugar: 7 gramsFiber: 3 gramsCarbohydrate: 23 gramsProtein: 27 grams
Source: https://cooking.nytimes.com/recipes/1024227-cilbir-turkish-eggs-with-yogurt