Cilbir Poached Eggs on Garlic Yogurt
Poached eggs on cool garlic yogurt with warm paprika oil, served with bread and a tomato salad.
- Cuisine
- Turkish · Istanbul
- Time
- 20 min total
- Serves
- 4
Ingredients
For 4 servings.
- 8 eggs
- 2 cups greek yogurt
- 2 cloves garlic, grated
- 3 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp red pepper flakes
- 1 tbsp wine vinegar
- 1/2 tsp salt
- 1 baguette
- 3 tomatoes, sliced
- 2 tbsp chopped dill (optional topping)
Method
- Stir the garlic and salt into the yogurt and spread it on four plates.
- Bring a wide pan of water to a gentle simmer with the vinegar and poach the eggs, four at a time, for 3 minutes.
- Warm the oil with the paprika and pepper flakes until it sizzles, about 30 seconds.
- Set two eggs on each plate, spoon over the red oil, add dill, and serve with bread and the tomatoes.
Diets and allergens
Fits: Vegetarian
Free from: Peanuts and tree nuts, Fish, Shellfish (crustaceans and molluscs), Soy, Sesame
Contains: Egg, Gluten, Milk, Sulfites, Wheat
Based on ingredients; check labels. Packaged foods such as broth, bread and spice mixes vary by brand.
Nutrition per serving
- Calories
- 496 kcal
- Protein
- 32.8 g
- Carbohydrates
- 42.1 g
- Fat
- 21.9 g
- Fiber
- 2.8 g
- Sodium
- 807 mg
Nutrition is estimated from USDA FoodData Central and may differ from what you cook. Not medical advice.
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