Description
Cilbir is a traditional Turkish dish featuring poached eggs nestled in a creamy, garlicky yogurt sauce, finished with a drizzle of aromatic olive oil. This recipe balances rich flavors with the freshness of yogurt and the subtle heat of Aleppo pepper.
Ingredients
Units
Scale
For the Yogurt Sauce:
- 1 cup plain Greek yogurt (made with whole milk, at room temperature)
- 1 to 2 garlic cloves (finely minced)
- A pinch of kosher salt
For Poached Eggs:
- 2 eggs
- 3 tablespoons extra virgin olive oil
- 1 to 2 tablespoons vinegar (optional)
- 2 teaspoons Aleppo pepper (or red pepper flakes)
Instructions
- Prepare Yogurt Sauce: In a small mixing bowl, combine room-temp yogurt, minced garlic, and salt. Whisk well and divide between two serving bowls.
- Poach Eggs: Crack eggs into a sieve to drain excess liquid. Poach in boiling water with vinegar for 2-3 minutes each. Remove with slotted spoon.
- Make Olive Oil Sauce: Warm olive oil and Aleppo pepper in a skillet.
- Assemble: Place poached eggs on yogurt, drizzle with olive oil sauce.
- Serve: Enjoy with rustic bread.
Notes
- To achieve neater poached eggs, drain excess liquid by swirling them in a sieve before cooking.
- Adjust Aleppo pepper to control the dish’s spiciness.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 5g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 220mg
