Çılbır – Turkish Poached Eggs on Garlic Yogurt
Çılbır is a Turkish breakfast classic that turns a handful of ingredients into something special: creamy garlic-spiked yogurt forms the bed for softly poached eggs with runny yolks, finished with a nutty browned chilli butter. Fresh parsley and coarse sea salt add the final touch – serve with toasted sourdough for dipping.
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Ingredients
Çılbır
- 2 Piece Egg
- 2 g Turkish yogurt
- 5 g Parsley
- 1 Piece Garlic
- 3 g butter
- 15 ml Olive oil
- 5 g Chili flakes
- 3 ml Vinegar
- 1 Pinch Salt
- 1 Pinch Pepper
- 1 Pinch Sea salt
- 15 g Sourdough bread
Preparation
1. Prepare the garlic yogurt
Put the yogurt into a bowl and finely grate in the garlic clove. Finely chop the parsley, stir it in with a pinch of salt and set the yogurt aside at room temperature – that way it won't feel too cold against the warm eggs later.
2. Make the chilli butter
Melt the butter in a small pan over medium heat and let it cook until it turns lightly golden and smells nutty. Take the pan off the heat, stir in the olive oil and chilli flakes and set the fragrant butter aside.
3. Poach the eggs
Fill a wide pot with about 4–5 cm of water, add the vinegar and keep it at a gentle simmer. Crack each egg into a cup and slide them into the water one by one. Poach for about 2½–3 minutes until the white has set but the yolk is still runny, then lift out and drain on kitchen paper.
4. Assemble and serve
Spread the garlic yogurt onto two plates and place the poached eggs in the centre. Drizzle generously with the warm chilli butter, scatter with a little parsley and coarse sea salt and season with pepper. Serve immediately with toasted sourdough bread.