Cilbir: Turkish Eggs in Garlicky Yogurt Sauce
Ingredients
The yogurt sauce
-
1
cup
plain Greek yogurt
-
1 to 2
cloves
garlic
The eggs
The sauce
-
3
tablespoons
extra virgin olive oil
-
2
teaspoons
Aleppo pepper
-
1 to 2
tablespoons
vinegar (optional)
Instructions
- Prepare the yogurt sauce by whisking together yogurt, minced garlic, and salt, then divide into two bowls.
- Bring water to a boil in a saucepan and stir in vinegar.
- Crack an egg into a fine mesh sieve to drain excess egg whites, then transfer to a ramekin.
- Create a vortex in the boiling water and gently add the egg to cook for 2 to 3 minutes.
- Remove the poached egg with a slotted spoon and repeat for the second egg.
- In a small skillet, warm olive oil with Aleppo pepper over medium heat.
- Transfer poached eggs to the yogurt bowls and drizzle with the heated olive oil before serving.
Nutrition Facts (estimated)
Servings
2
Calories
343.8
Total fat
5.7g
Total carbohydrates
6.3g
Total protein
17.2g
Sodium
142.4mg
Cholesterol
170.2mg
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