I hope you’ve had a great week! If you’re looking forward to preparing breakfast or brunch this weekend, I’ve got a unique and delicious recipe for you.
Last week, in the throes of a procrastination-fueled Wikipedia vortex, I found myself researching Turkish cuisine. Included in the list of traditional dishes was an unusual entry that I wanted to make as soon as I saw it: Çılbır. Pronounced “CHILLburr,” it consists of poached eggs napped in a garlicky yogurt sauce, topped with chopped fresh herbs and a spicy drizzle of red pepper-infused melted butter. Served with a big basket of warm pita or other whole-grain flatbread, Çılbır makes for a high-protein, wholesome morning meal.
My recipe is scaled to serve two, but you can certainly double or triple it for a larger crowd. Whether served in individual bowls or on a large platter with a serving spoon alongside, the dramatic contrast of white yogurt sauce, spice-infused butter, and green herbs make for a gorgeous dish.
I’ve subbed in a few non-traditional touches — Garlic Gold takes the place of raw garlic in the yogurt sauce, hot paprika stands in for Aleppo pepper in the spiced butter, and flat leaf parsley is included instead of fresh mint. Feel free to play around with your own spice and herb combinations — this dish lends itself well to a little experimentation! Meyer lemon zest in the yogurt sauce, thyme-infused butter on top, an extra dash of cracked pepper . . . now I can’t wait to put another spin on this versatile classic.
Poached Eggs in Yogurt Sauce (printer-friendly version)
1 C. plain nonfat yogurt
2 sprigs parsley, chopped
2 tsp. Garlic Gold (Nuggets in Oil)
1/8 tsp. pinch ground black pepper
6 C. water
2 Tbsp. white vinegar
1/4 tsp. kosher salt
4 large eggs
1 Tbsp. butter
2 tsp. hot paprika
1. Combine yogurt, parsley, Garlic Gold, and pepper in a small bowl. Stir to mix evenly and set aside.
2. Heat the water, vinegar, and salt in a medium (2.5-quart) saucepan over medium heat.
3. When the water comes to a bare simmer, turn down to low and gently crack the eggs into the water. Let poach for 4 minutes.
4. Use a slotted spoon to remove eggs from the water and place on your serving plates. Top with yogurt sauce.
5. In a small (8-inch) skillet, heat the butter and paprika over medium heat just until the butter is melted. Spoon mixture over yogurt sauce. Garnish with parsley and extra black pepper and serve.