Poached Eggs in Garlicky Yogurt

Name: Poached Eggs in Garlicky Yogurt
Cuisine: Turkish
Ingredients: 4 large eggs; Crusty French or Italian bread; Crusty French or Italian bread; 3 tablespoons unsalted butter; ½ teaspoon Turkish red pepper or a mixture of 2 parts sweet paprika and 1 part cayenne pepper; ½ teaspoon Turkish red pepper or a mixture of 2 parts sweet paprika and 1 part cayenne pepper; ½ teaspoon Turkish red pepper or a mixture of 2 parts sweet paprika and 1 part cayenne pepper; 2 large garlic cloves, peeled; 2 cups full-fat plain yogurt; ½ teaspoon salt, plus more to taste

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Mediterranean Small Plates

By Clifford A. Wright

Published 2023

About

This dish of poached eggs set in a garlicky and peppery sauce of thick yogurt called çilbir in Turkish seems so likely to be served for breakfast, but it is, I am told, also served as a meze. See page 139 for information about the Turkish red pepper called for here.

Ingredients

2 large garlic cloves, peeled
½ teaspoon salt, plus more to taste
2 cups

Asia
Turkey
Starter
Breakfast
Vegetarian
Mediterranean

Method

In a mortar, pound the garlic with the salt until mushy. In a medium-size bowl, beat the yogurt with a fork until smooth, then beat in the garlic paste.
In a butter warmer or small saucepan, melt the butter and stir in the red pepper.
Bring a few inches of water to a boil in a large saucepan, add some salt, and stir in one direction to start a gentle