Breakfast · Middle eastern
Turkish poached eggs on garlic yogurt
Çılbır: soft poached eggs on cool garlicky yogurt, finished with paprika butter and fresh dill.
- Serves
- 2
- Prep
- 10 min
- Cook
- 8 min
- Total
- 18 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Vegetarian here means no meat, poultry, fish or shellfish.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
- Low-carb here means at most 30 g of carbohydrate a serving, and at most 26% of its calories.
Ingredients
For 2 plates- 300 g plain nonfat greek yogurt
- 1 garlic clove, crushed
- 1/4 tsp salt
- 4 large eggs
- 1 tbsp white vinegar
- 15 g butter
- 1 tsp paprika
- 1/4 tsp red pepper flakes
- 5 g fresh dill
Method
Stir the garlic and salt into the yogurt and spread it over two shallow plates.
Bring a wide pan of water to a gentle simmer, add the vinegar and poach the eggs for 3 minutes. Lift out with a slotted spoon and drain.
Melt the butter in a small pan, stir in the paprika and pepper flakes and take off the heat.
Set two eggs on each plate of yogurt, spoon over the red butter and scatter with dill.