Çılbır (Turkish Eggs)
Directions
- 1Prepare the yogurt base: In a bowl, mix yogurt with minced garlic, lemon zest, and salt.
- 2Prepare the yogurt base: In a bowl, mix yogurt with minced garlic, lemon zest, and salt.
- 3Prepare the yogurt base: In a bowl, mix yogurt with minced garlic, lemon zest, and salt.
- 4Poach the eggs in simmering water until the whites are set but the yolks are still runny.
- 5Poach the eggs in simmering water until the whites are set but the yolks are still runny.
- 6Poach the eggs in simmering water until the whites are set but the yolks are still runny.
- 7Prepare the sauce: In a pan, toast butter, then add olive oil, pimentón, and chili flakes. Cook until fragrant and slightly caramelized.
- 8Prepare the sauce: In a pan, toast butter, then add olive oil, pimentón, and chili flakes. Cook until fragrant and slightly caramelized.
- 9Prepare the sauce: In a pan, toast butter, then add olive oil, pimentón, and chili flakes. Cook until fragrant and slightly caramelized.
- 10Spread yogurt base on a plate, top with poached eggs, and drizzle with the sauce. Garnish with fresh dill.
- 11Spread yogurt base on a plate, top with poached eggs, and drizzle with the sauce. Garnish with fresh dill.
- 12Spread yogurt base on a plate, top with poached eggs, and drizzle with the sauce. Garnish with fresh dill.
Ingredients
- 1 cup yogurt
- 1 cup yogurt
- 1 cup yogurt
- 2 cloves garlic
- 2 cloves garlic
- 2 cloves garlic
- 1 tbsp lemon zest
- 1 tbsp lemon zest
- 1 tbsp lemon zest
- 1 pinch salt
- 1 pinch salt
- 1 pinch salt
- 2 eggs
- 2 eggs
- 2 eggs
- 1 tbsp butter
- 1 tbsp butter
- 1 tbsp butter
- 1 tbsp olive oil
- 1 tbsp olive oil
- 1 tbsp olive oil
- 1 tbsp pimentón
- 1 tbsp pimentón
- 1 tbsp pimentón
- 1 pinch flakes of chili
- 1 pinch flakes of chili
- 1 pinch flakes of chili
- 2 sprigs dill
- 2 sprigs dill
- 2 sprigs dill
Equipment
bowlspoongarlic pressgratersmall panskillet