Quick Turkish cilbir – poached eggs on garlic yoghurt

Quick Turkish cilbir (çılbır): poached eggs on garlic yoghurt with butter, pul biber and dill. Creamy, spicy and on the table in no time.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 10 min
• Total time: 15 min
• Calories: 340 kcal per serving
• Protein: 18 g
• Fat: 26 g
• Carbs: 8 g

Ingredients

• 4 organic eggs (very fresh)
• 300g Greek yoghurt (10% fat)
• 1 clove of garlic
• 2 tbsp butter
• 1 tbsp white wine vinegar
• 1 tsp chilli flakes (pul biber)
• 1 tsp fresh dill
• 1 pinch of salt

Method

You’ll need: saucepan · sieve · wooden spoon

1. Stir the crushed garlic and the salt into the Greek yoghurt. Divide it between plates and spread it out a little with a spoon.
2. Heat water with the white wine vinegar in a wide pan until it is just gently simmering. Crack the eggs into cups one at a time.
3. Stir the water to create a gentle whirlpool and carefully slide in the eggs. Poach until the egg whites are set and the egg yolks are still soft, then lift them out with a slotted spoon and drain briefly.
4. Melt the butter until it foams slightly. Stir in the pul biber and leave it to infuse briefly so the butter takes on colour and flavour.
5. Place the poached eggs on the garlic yoghurt. Drizzle with the chilli butter and finish with fresh dill.
6. Serve immediately, ideally with flatbread or a hearty sourdough loaf (both contain gluten).

Good to know

Çılbır is one of those dishes that tastes of far more than the effort it takes. Warm, cool, creamy and spicy in a single spoonful.

Swaps

Greek yoghurt → sheep's milk yoghurt (often a little stronger in flavour, also provides protein). Butter → ghee (can be heated to high temperatures; contains milk). Dill → mint (a fresh herby note, also brings plant compounds). White wine vinegar → cider vinegar (milder flavour, contains organic acids like other vinegars).

Allergens

Contains egg and milk. Generally suitable for children if you adjust the heat. In pregnancy, cook the eggs right through and only use yoghurt made from pasteurised milk.