How to Make Cilbir, or Turkish Poached Eggs

Cilbir (pronounced chilbir) is a delicious poached egg recipe in a garlic infused greek yogurt and delicious chili sauce. To me, it is the perfect breakfast for when you are kind of indecisive about what you want to eat. Do you want eggs, maybe yogurt, or what about toast? Why not have them all with this Turkish inspired recipe for cilbir!

Cilbir dates back to the 15th century as a delicacy served to sultans of the Ottoman Empire. However, you can easily and quickly make it at home. While it may be fit for a sultan, it also makes a perfect, filling, and delicious meal for breakfast or lunch.

The creaminess of the yogurt and the melty poached egg tend to both have a smooth texture, so you will definitely want to have some crusty bread or arabic bread available for dipping or the texture can become too one note. The chili and garlic make a great addition for flavor and cilbir is protein packed, so it is a great choice flavor and nutrition wise to fuel your day and keep you full until lunch.

Serves 2

Ingredients:

4 eggs

1 clove of roasted garlic, smashed (you could also use garlic powder in a pinch)

1 tablespoon of chili paste or garlic hot sauce

8 ounces of Greek yogurt

1 tablespoon of parsley, chopped

1 teaspoon of white vinegar

Salt and Pepper to taste

Instructions:

1. In a large saucepan, poach the eggs by combining 1 teaspoon of vinegar with about 4 cups of water. Bring the water to a simmer and then stir the water to get it circulating. Gently add one egg at a time and simmer for 5 minutes.
2. Meanwhile, combine the yogurt with the garlic and stir to combine, making sure there aren’t large clumps of garlic (small is fine, but you want to make sure the garlic is evenly distributed). Divide into two bowls and top with equal chili paste.
3. Remove the eggs from the pan with a slotted spoon and top each bowl of yogurt with 2 eggs. Add salt and pepper and a smattering if parsley. Serve with bread of your choice.