I am a fan of eggs in any form and when I chanced upon this delightful Turkish recipe for combining eggs with thick and fulfilling greek yoghurt I just had to go ahead and experiment! Total Greek Yogurt 0% is fat-free, gluten-free and suitable for vegetarians and pregnant women – all good, no nasties! Besides these virtues its consistency is great and I have in the past few days consumed one of the smaller pots per day part in smoothies and just a dollop with my rice and curry dinner. There are so many versatile combinations that are possible with this yoghurt. From smoothies and shakes to use in cooking as a marinade or cooling dip with chopped goodies like fresh chives, garlic, chilli flakes etc.The thick and creamy consistency is a bonus if you’re trying to watch your weight too!
I made these poached eggs for brunch and served them with wholemeal pitta toasted in the same pan where I made my chilli butter – fabulous!
Traditionally this dish is called Cilbir (pronounced as chillburrr, roll the r’s!) is a Turkish dish of poached eggs with yoghurt (often with garlic mixed in). There are records of Cilbir being eaten by Ottoman sultans as far back as the 15th century. It is now common to serve the dish topped with melted butter infused with Aleppo pepper, for which paprika can be substituted. (Source: Wiki)
Zingy Turkish Poached Eggs
Ingredients
- 4 Large Eggs
- 5 – 6 cloves Garlic peeled and chopped fine
- 500 grams Greek Yogurt
- 50 grams Butter
- 1/2 tsp Smoked Paprika
- A pinch of chilli powder – as per your tolerance levels
- A handful of fresh Mint roughly chopped
- Sea Salt as per taste
- Plenty of freshly cracked Black Pepper
Instructions
- Boil water in a large saucepan, then cover with the lid and allow to simmer on a medium flame for a while
- When the water is absolutely boiling hot, take off the lid and reduce the flame to a very low simmer. Then, carefully crack the eggs into the water one by one. They seem to sort of go ' freeze frame’ once dropped into the boiling water. Give them about 30 seconds when it seems like they have been poached carefully remove them one by one using a slotted spoon. If you suspect that the yolk will just burst open it means it needs some more time inside. Don’t worry if this process isn’t perfect the first time around , it is a learning curve and you will get it right in a few tries – in case of disaster scoop out as much of the egg as you can and after you are done with all the eggs use a sieve to save the remaining egg
- Use two bowls or plates to serve. First, scoop some yoghurt into each of the serving bowls. Season with sea salt, a generous sprinkling of cracked black pepper and a pinch of chilli powder. Mix well
- Create a bit of shallow space in the middle of the yoghurt mix and place the poached eggs on top
- Heat a non-stick pan on a medium flame, and reduce flame to a simmer. Melt the butter and before it starts to brown add the finely chopped garlic and smoked paprika. Then add some sea salt
- Quickly pour this delicious golden spiced butter over the eggs and yoghurt
- Garnish by sprinkling some fresh mint leaves, roughly chopped for a burst of fresh flavour
- Toast the mini wholemeal pitta bread portions in the same pan that was used to melt and spice the butter and it will give your pitta that extra kick of flavour!
- Scoop the flavoured poached egg and the cooling yoghurt with the pitta bread. It’s a beautiful sensation on your palate as the cold yoghurt and smoked paprika work their magic on your taste buds
Disclaimer: With many thanks to Total UK. I was not required to write a positive review and was not compensated monetarily for this post. Like all my previous posts about events and reviews, ALL opinions expressed here are entirely my own.
WHY NOT TRY MY OTHER RECIPES WITH EGGS AS THE STAR INGREDIENT?
- Sausage-loaded omelette – Basic Omelette recipe
- Soft-boiled eggs and asparagus soldiers
- Masala egg curry, a recipe famous on the street-food stall in Mumbai
- Smoky chorizo and chives with eggs oven-baked in pots
- Indian Masala egg omelette
- Egg based Team-Time Treats – compilation of recipes
Oh wowzers, this looks amazing; can’t wait to try it!
🙂 Thanks I hope u do try it soon 🙂
That looks so good! Yoghurt is used a lot in Turkish and Cypriot food (my grandfather is Turkish Cypriot), it’s often just dolloped on the plate as an accompaniment to pretty much any savoury meal!
It does look good right?! Oh is that so, so interesting to know, similarly almost every Indian meal has a generous portion of ”DAHI” meaning thick-set curd or yogurt as an accompaniment!
Although it looks lovely and my husband will love it, I just can’t make myself eat runny eggs! I love Greek Yogurt.
hey, you could scramble and slam them onto the yoghurt , just as good!
This looks and sounds incredible – I love mint and garlic in yoghurt, and adore poached eggs, so this is sounding like my perfect dish!
Thanks, Vanesther it must be tried such an easy recipe I love it!
Mmm, mmm, mmm, this looks so good! I’m really hungry now. I shouldn’t look at food posts 😉
Louise x
hehe yeah, it is yummy!
I had these Turkish eggs the other weekend for brunch in Coventry Garden last week. I thought the flavour was delicious and the .yoghurt really creamy but couldn’t quite get my head round the mix of hot eggs and cold yoghurt. GG
Me too GG it was quite an unexpected combination. Oh, that’s lovely I would love to go see the Coventry Gardens soon!
Delicious. I would have to add less chili powder. The family doesn’t like too spicy. I like it as an alternative to meatless weekdays 🙂
Thanks, Barbara, oh by all means go easy with the chilly the garlic and butter make up for the flavours then, yes indeed a wonderful alternative to a meatless weekday!
I am a big fan of Total Greek and this dish looks lush.
Oh, that makes two of us, Total Greek is so creamy and yummy. Thanks!
I adore Total Greek yogurt, love poached egg and can’t live without garlic, so I think this dish might just be for me.
Oh yes, Choclette this is right up your alley!
Oh gawd Manjiri they look delish & I LOVE your photo’s! Gorgeous 🙂
Janie x
Thanks, Janie :)xx
I’ve actually had these served in a Greek restaurant. But, really not my thing as I HATE eggs;) Everyone else was raving about them though!!!!
hehe and I LOVEEEE eggs!
LOVELY photos and a GREAT recipe too! 🙂 Karen
Thanks, Karen! 🙂
What an unusual recipe. Looks good though.
Thanks, Janice, it is such an unexpected combination isn’t it? I love stumbling upon such recipes and the sheer variety of food and ways of cooking across the world never cease to amaze me!
These zingy poached eggs look delicious. I have seen them on the menu at restaurants but never got around to trying. It does sound like something I would love though.
That makes 2 egg lovers here Tina! It is a super combo I would love to know what you think when u do try it!
They look absolutely delicious! Lovely flavours combo Manju! x
Thanks Sylvia, I love eggs in any form and just had to try this fabulous new discovery!