A simple savory breakfast, Cilbir (Turkish Eggs), is made of perfectly poached eggs that are served over garlicky yogurt and finished with a spicy olive oil with Aleppo pepper flakes. Enjoy with rustic toast for a complete, flavorful breakfast or brunch.
Serves 2
1 cup plain Greek yogurt (made with whole milk, at room temperature)
1-2 garlic cloves (finely minced)
2 large eggs
Kosher salt and ground black pepper
3 tbsp extra virgin olive oil
1 tsp Aleppo pepper (or red pepper flakes)
1 tbsp chopped fresh dill
Fresh dill and/or mint for sprinkling over the top
In a bowl, mix the yogurt, dill, garlic, black pepper and salt. Divide between two shallow serving bowls and set aside for now.
Bring a medium pot of water to boil. Lower the heat and let the water simmer.
Meanwhile, crack an egg into a small fine mesh sieve over a small bowl. Gently swirl the eggs in the sieve to drain the liquidy part of the egg whites (this gives you a neater-looking poached egg). Transfer the egg to a ramekin.
When the water is ready, using a wooden spoon, stir the water to create a vortex. Quickly add the egg to the middle of vortex and cook for 2 to 3 minutes. When ready, using a slotted spoon, transfer the egg to a plate that’s been lined with parchment paper.
Prepare and cook the second egg exactly as you did the first.
While the second egg is cooking, quickly make the olive oil sauce. In a small skillet, warm the olive oil and Aleppo pepper over medium heat.
Immediately transfer the poached eggs to the prepared yogurt bowls (simply place each egg on top of the yogurt mixture) and drizzle with the heated oil and sprinkle herbs over.
Serve immediately with your favorite rustic bread