Turkish Çilbir

This savory breakfast of poached eggs and yogurt dates back to the days of the Ottoman Empire.

By Robin Asbell | Experience Life

Makes 2 servings
Prep Time 5 minutes
Cook Time 20 minutes

Ingredients

3 tbs. extra-virgin olive oil
2 tsp. red-pepper flakes
1 cup full-fat Greek yogurt, divided
1 large garlic clove, minced
2 large organic, pasture-raised eggs
1 tbs. white-wine or apple-cider vinegar
Pinch of sea salt
2 tbs. fresh dill, torn
2 slices toasted bread, to serve

Directions

STEP 1

Fill a medium saucepan with water and place over medium-high heat to bring to a boil.

STEP 2

While the water is coming to a boil, set a smaller pan over medium heat and add the olive oil. Let the oil warm up for a couple of minutes, then stir in the red-pepper flakes and cook until the flakes are sizzling, about five minutes. Remove from the heat.

STEP 3

In a medium bowl, combine the yogurt and garlic, then spread it in two low serving bowls, creating an indentation in the center of each. Drizzle with some of the chili oil.

STEP 4

Crack each egg into a ramekin.

STEP 5

Add the vinegar to the boiling water. Use a large spoon to stir the water in a circle, creating a vortex, then slip an egg into the center.

STEP 6

Reduce the heat to medium for a bare simmer and cook for about three minutes, until the whites are firm.

STEP 7

Use a slotted spoon to scoop out the egg and blot with a clean towel to dry.

STEP 8

Create another vortex in the simmering water and repeat with the other egg.

STEP 9

Top each yogurt bowl with a poached egg, a pinch of salt, and some torn fresh dill. Serve with toasted bread of choice.