Imagine a breakfast dish so luxurious and comforting that it transports you straight to the bustling streets of Istanbul with just one bite. Cilbir, the Turkish poached eggs delicacy, is not just a meal—it's a culinary experience that combines creamy yogurt, perfectly poached eggs, and a tantalizing paprika-infused olive oil that will make your taste buds dance with joy. Prepare to elevate your breakfast game with this simple yet extraordinary recipe that promises to turn an ordinary morning into an extraordinary gastronomic adventure!
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Cuisine: Turkish
Serves: 2 servings
Ingredients
- 2 large eggs
- 1 cup yogurt
- 1 tablespoon olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh dill for garnish
Instructions
- Begin by preparing your ingredients. Gather 2 large eggs, 1 cup of yogurt, 1 tablespoon of olive oil, 1 teaspoon of paprika, salt and pepper to taste, and fresh dill for garnish.
- In a small saucepan, bring water to a gentle simmer over medium heat. You want the water to be simmering, not boiling, to ensure the eggs poach evenly.
- While the water is heating, take the yogurt and place it in a bowl. Season the yogurt with salt and pepper to taste, and mix well. This will add flavor to the yogurt that will serve as the base for your poached eggs.
- Once the water is simmering, crack each egg into a small bowl or ramekin. This will help you gently slide the eggs into the water without breaking the yolks.
- Carefully slide the first egg into the simmering water. You can use a spoon to create a gentle whirlpool in the water, which helps the egg white wrap around the yolk for a more uniform poached egg.
- Let the egg poach for about 3-4 minutes for a runny yolk, or longer if you prefer a firmer yolk. While the first egg is cooking, repeat the process with the second egg.
- Once both eggs are poached to your liking, use a slotted spoon to carefully remove them from the water. Allow any excess water to drain off.
- In a small skillet, heat the olive oil over medium heat. Once hot, add the paprika and stir for about 30 seconds until fragrant. Be careful not to burn the paprika.
- To serve, place a generous spoonful of the seasoned yogurt on each plate. Gently place a poached egg on top of the yogurt.
- Drizzle the paprika-infused olive oil over the poached eggs, allowing it to soak into the yogurt.
- Finally, garnish with fresh dill for a burst of color and flavor. Serve immediately with crusty bread or pita on the side for dipping.
Tips
- • Use fresh, high-quality eggs for the best poaching results • Create a gentle whirlpool when poaching to help the egg whites wrap neatly around the yolk • Use room temperature yogurt for a smoother, more consistent base • Don't rush the paprika oil—let it bloom gently to release maximum flavor • Fresh dill is crucial for authentic flavor, so don't skip this garnish • Serve immediately while the eggs are still warm and the yolk is deliciously runny • Experiment with different types of yogurt like Greek or strained yogurt for varied textures
Nutrition Facts
Calories: 300kcal
Carbohydrates: 6g
Protein: 20g
Fat: 22g
Saturated Fat: 5g
Cholesterol: 370mg
