Çılbır (Poached Eggs with Garlic Yoghurt and Chilli Butter)
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Ingredients
- 4 eggs
- 400 g greek yoghurt
- 1 garlic cloves
- 40 g unsalted butter
- 1 tsp turkish red pepper flakes (pul biber)
- 1 tbsp fresh dill, chopped
- 1 tbsp white wine vinegar
Nutrition (per serving)
- Calories
- 294 kcal
- Protein
- 13.2 g
- Carbohydrate
- 5.6 g
- of which sugars
- 5.1 g
- Fat
- 23.8 g
- of which saturates
- 13.8 g
- Fibre
- 0.2 g
- Salt
- 0.33 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Crush the garlic clove into the greek yoghurt, season with salt and mix well; divide between four shallow bowls.
- 2
Bring a pan of water to a gentle simmer and add the white wine vinegar.
- 3
Crack each egg into a cup, then slide gently into the water and poach for 3 minutes until the white is set but the yolk is still soft.
- 4
Lift out the eggs with a slotted spoon, drain briefly on a cloth, and set them on top of the yoghurt in each bowl.
- 5
Melt the butter in a small pan with the pul biber until foaming and starting to smell nutty.
- 6
Spoon the chilli butter over the eggs and scatter with the fresh dill to serve.
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