Cilbir (Eggs on Yoghurt) is a traditional Turkish recipe for a classic breakfast dish of poached eggs served on a bed of yoghurt flavoured with garlic that's garnished with chilli butter. The full recipe is presented here and I hope you enjoy this classic Turkish version of: Eggs on Yoghurt (Cilbir).
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Ingredients:
250ml plain yoghurt
2 garlic cloves, crushed
2 eggs
720ml water
1 tbsp vinegar
1 tbsp salt
To Garnish:
1 tbsp butter
1 tsp hot chilli powder (or cayenne pepper)
Method:
Combine the yoghurt and garlic in a bowl, cover and set aside to infuse at room temperature for 20 minutes. After this time use the mixture to cover a serving plate.
Combine the water, salt and vinegar in a small saucepan. Bring the mixture to a boil then turn the heat down to medium-low. Crack the eggs into the water, setting them side by side, then cover the pan and allow the eggs to cook for 3 minutes.
When done, remove the eggs from the water with a slotted spoon. Drain well then set on top of the yoghurt mix.
Meanwhile, melt the butter in a small pan and stir in the chilli powder. Continue cooking until the mixture bubbles then pour over the eggs. Serve hot, accompanied by crusty bread.