Ingredients
- ▢1 cup plain Greek yogurt – I’ve used non fat yogurt
- ▢1 garlic clove
- ▢4 large eggs
- ▢1 teaspoon Aleppo pepper (Pul Biber) – *refer notes for substitute
- ▢2-3 tablespoons extra virgin olive oil
- ▢1 tablespoon white vinegar
- ▢Salt and black pepper to taste
- ▢Garnish fresh herbs such as dill, fresh mint or parsley
Instructions
- Finely grate the garlic clove and add to the yogurt with a pinch of salt and stir togetherAllow the yogurt to come to room temperature for 15-20 minutes while you prepare the rest of the dish
- Add olive oil to a small saucepan and heat over a low heat. Add the aleppo pepper flakes and heat for one minute to infuse the oil then turn the heat off
- Bring a pot of water to a light boil. Reduce to medium heat, add the vinegar and stir through the water
- Once the water returns to a gentle simmer and not boiling anymore, use a wooden spoon to stir the water rapidly in a clockwise direction to create a vortex/whirlpool
- Crack one egg into a small bowl and ensure the yolk is intact. Gently pour the egg into the swirling vortex. You should see the egg white wrap around the egg
- Move on to the second egg by creating another vortex and repeat the above step for the remaining eggs, moving in a clockwise direction so you know the order the eggs were dropped.*If needed, you can use a spoon to guide and separate the eggs from eachother while cooking
- Cook for 3-4 minutes, depending on how runny you like the egg yolks. Using a slotted spoon, gently remove eggs in the order they were placed in the waterPlace eggs on a plate lined with a paper towel to remove excess water
- To plate up, add the yogurt to the serving plates and use the back of a spoon to spread the yogurt to cover most of the plate, and create a slight concave base.Gently place the poached eggs on top of the yogurt then add a pinch of salt and drizzle with the aleppo pepper infused oilTop with fresh herbs and serve with crust bread and enjoy your delicious Cilbir – Turkish Eggs!
Notes
- If you can’t get aleppo pepper, substitute with a blend of red pepper flakes, cayenne pepper and smoked paprika
Nutrition
Calories: 316kcal | Carbohydrates: 5g | Protein: 22g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.04g | Cholesterol: 332mg | Sodium: 197mg | Potassium: 285mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 776IU | Vitamin C: 0.2mg | Calcium: 166mg | Iron: 2mg
