Umami Recipes
Umami Recipes

Cilbir: Turkish Eggs in Garlicky Yogurt Sauce

2 servings

servings

10 minutes

active time

20 minutes

total time

Ingredients

1 cup plain Greek yogurt (made with whole milk, at room temperature)

1 to 2 garlic cloves (finely minced)

2 eggs

3 tablespoons extra virgin olive oil

1 to 2 tablespoons vinegar (optional)

2 teaspoons Aleppo pepper (or red pepper flakes)

Directions

  1. In a small mixing bowl, combine the room-temp yogurt and garlic, a good pinch of kosher salt and whisk well. Divide the yogurt mixture between two serving bowls and set aside for now.

  2. Bring a medium saucepan full of water to a boil. Stir in the vinegar.

  3. 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.

  4. 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.

  5. Prepare and cook the second egg exactly as you did the first.

  6. 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.

  7. 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.

  8. Serve immediately with your favorite rustic bread.

Nutrition

Serving Size

-

Calories

343.8 kcal

Total Fat

-

Saturated Fat

5.7 g

Unsaturated Fat

-

Trans Fat

0.1 g

Cholesterol

170.2 mg

Sodium

142.4 mg

Total Carbohydrate

6.3 g

Dietary Fiber

0.7 g

Total Sugars

3.8 g

Protein

17.2 g

2 servings

servings

10 minutes

active time

20 minutes

total time
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