Description
Creamy garlicky Greek yogurt topped with perfectly poached eggs and drizzled with warm red pepper butter, finished with fresh parsley and served with rustic toasted bread. A comforting and flavorful Turkish classic.
Ingredients
Scale
- 1 ½ cups full fat plain Greek yogurt
- 2 small garlic cloves, finely grated
- ½ teaspoon salt, divided
- ¼ teaspoon freshly ground black pepper
- 4 large fresh eggs
- 3 tablespoons unsalted butter
- 1 teaspoon red pepper flakes
- 1 tablespoon finely chopped fresh parsley
- 4 slices rustic bread, lightly toasted
Instructions
- Bring a medium saucepan of water to a gentle simmer over medium heat.
- In a mixing bowl, stir together the Greek yogurt, grated garlic, ¼ teaspoon salt, and black pepper until smooth. Spread evenly onto serving plates.
- Add a small pinch of the remaining salt to the simmering water.
- Crack each egg into a small cup, then gently slide it into the simmering water.
- Poach the eggs for 3 to 4 minutes until the whites are set and the yolks remain soft.
- Melt the butter in a small skillet over low heat. Remove from heat and stir in the red pepper flakes.
- Lift the eggs with a slotted spoon and place them over the yogurt. Drizzle with the warm red pepper butter and sprinkle with fresh parsley.
- Serve immediately with toasted rustic bread.
Notes
- Use very fresh eggs for the best poaching results.
- Let the yogurt sit at room temperature for a few minutes before serving to prevent the dish from cooling too quickly.
- Keep the water at a gentle simmer, not a rolling boil.
- Melt the butter gently to avoid burning.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 420mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 215mg
Keywords: Turkish Poached Eggs, Cilbir, eggs with yogurt, Turkish breakfast, poached eggs recipe