Çılbır — poached eggs with yoghurt and chilli
Poached eggs on thick garlic yoghurt, topped with pul biber oil.
Active time15 min
Cooking5 min
Total45 minResting : 30 min
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Ingredients
- 1 large garlic clove
- 2 tsp Turkish pul biber chilli flakes
- 2 eggs
- 400 g plain strained yoghurt
- 30 ml olive oil
- ⅛ tsp ground black pepper
- ¼ tsp salt
- 30 ml white wine vinegar
Preparation
Peel and finely chop the garlic. Mix it into the yoghurt with the salt and pepper. Divide between shallow plates and let the yoghurt lose its chill for about 30 minutes before poaching the eggs.
1 large garlic clove400 g plain strained yoghurt⅛ tsp ground black pepper¼ tsp salt- knife
- chopping board
- mixing bowl
- spoon
- plate
Bring water to a gentle simmer in a saucepan and add the vinegar. Crack the eggs separately into a cup, then slide gently into the simmering water. Poach for about 3 minutes, until the whites set. Lift out with a slotted spoon, drain and place on the yoghurt. Discard the vinegar water.
2 eggs30 ml white wine vinegar- saucepan
- cup
- slotted spoon
Gently heat the oil and pul biber in a small saucepan. Stir for about 30 seconds without burning the chilli. Spoon over the eggs and serve immediately.
2 tsp Turkish pul biber chilli flakes30 ml olive oil- saucepan
- spoon
Allergens
- Eggs
- Milk