Poached Eggs with Yogurt

Name: Poached Eggs with Yogurt (Çılbır)
Yield: Serves 2
Cuisine: Turkish
Ingredients: salt and freshly ground black pepper; 2-3 cloves garlic, crushed with salt; ½ tablespoon butter; salt and freshly ground black pepper; 4 eggs, poached or fried; 2-3 cloves garlic, crushed with salt; 3 tablespoons thick creamy yogurt; ½ teaspoon kırmızı biber a few dried sage leaves, crumbled; ½ teaspoon kırmızı biber a few dried sage leaves, crumbled

Çılbır

Preparation info

Serves
2

Difficulty
Easy

Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

About

This may not sound appealing, but it is surprisingly tasty. The eggs can be poached or fried, served hot with runny yolks, and smothered in garlic-flavoured yogurt. An excellent snack, light lunch or supper.

Ingredients

4 eggs, poached or fried
3 tablespoons thick creamy yogurt
2-3 cloves

Asia
Turkey
Snack
Supper
Lunch
Mediterranean
Vegetarian
Gluten-free
Spicy

Method

Mix the yogurt with the garlic and season to taste. Melt the butter with the kırmızı biber. Place the hot, freshly poached or fried eggs on a plate. Spoon the yogurt mixture over them and trickle the hot melted butter over the top. Sprinkle with the dried sage leaves and eat while the eggs are still hot.