Description
A delightful Turkish dish featuring poached eggs on a creamy yogurt base, drizzled with warm paprika oil, perfect for breakfast or brunch.
Ingredients
Scale
- 2 large eggs
- 1 cup plain yogurt
- 1 tablespoon vinegar
- 1 tablespoon olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh dill or parsley for garnish
- Crusty bread for serving
Instructions
- Bring a pot of water to a simmer and add the vinegar. Gently crack the eggs into the water. Poach the eggs for about 3-4 minutes until the whites are set but the yolks remain runny.
- Warm the yogurt in a small saucepan over low heat, stirring occasionally until it is just heated through.
- Heat the olive oil in a separate pan, then add the paprika. Cook for about a minute until fragrant, stirring to combine.
- Remove the eggs using a slotted spoon and place them on a plate. Spread the warm yogurt on a serving plate, top it with the poached eggs, and drizzle the paprika oil over the top. Garnish with fresh dill or parsley and serve with crusty bread.
Notes
Cilbir is best enjoyed fresh. Leftovers can be stored separately for up to 2 days. For best results, use fresh eggs and experiment with spices.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Poaching
- Cuisine: Turkish
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 4g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 0mg