Turkish cuisine · Breakfast & Eggs

Cılbır

Poached eggs on garlic yogurt with paprika butter.

Ingredients · for 2 servings

• 4 eggs
• 300 g yogurt
• 1 clove garlic
• 40 g butter
• Pul biber
• Dill

Instructions

1. Put the yogurt in a bowl, grate in the garlic and stir smooth with a pinch of salt; spread over two plates.
2. Bring water to a boil in a pot, lower the heat so it only gently simmers and stir a gentle whirlpool with a spoon.
3. Crack the eggs one at a time into a small ladle and slide carefully into the water; poach for 3 min until the whites are set but the yolks stay soft.
4. Meanwhile melt the butter in a small pot and briefly foam the pul biber in it – don't let it brown.
5. Lift the eggs out with a slotted spoon, drain briefly and place on the garlic yogurt.
6. Drizzle the chili butter over the eggs, sprinkle with dill and serve right away.