Cilbir Turkish Eggs (Print Version)
# Ingredients:
→ Base
01 -
1-2 garlic cloves, finely chopped
02 -
2 eggs
03 -
1 cup plain Greek yogurt, brought to room temperature
04 -
1 to 2 tablespoons vinegar (optional)
→ Spiced Oil
05 -
2 teaspoons Aleppo or crushed red pepper flakes
06 -
3 tablespoons olive oil, extra virgin
# Instructions:
01 -
Stir Greek yogurt with a touch of kosher salt and chopped garlic. Spoon into two small bowls for serving.
02 -
Heat a medium pot of water until boiling. Toss in vinegar if you'd like.
03 -
Use a fine sieve to remove extra egg whites by cracking an egg into it. Transfer the egg to a small bowl after draining.
04 -
Swirl the water with a spoon to make a whirlpool. Slip the egg into the center and let it cook for 2-3 minutes. Remove with a slotted spoon onto a plate lined with parchment. Do the same for the other egg.
05 -
On medium heat, gently warm a small pan with olive oil and Aleppo pepper.
06 -
Layer the poached eggs on top of the yogurt, then pour the spiced oil over everything. Enjoy while warm with crusty bread.
# Notes:
01 -
A classic morning dish from Turkey
02 -
Eggs need to be served warm for the best flavor
03 -
Pairs great with crusty bread to scoop up all the goodness