Simit
Turkish coffee
Kayseri mantı (tiny Turkish dumplings)
1 h 50 minHard
Çılbır recipe
Poached eggs on room-temperature garlic yoghurt, topped with chilli flakes in sizzling butter. An elegant Ottoman breakfast ready in fifteen minutes.
- Total time
- 15 min
- Makes
- 2 servings
- Difficulty
- Medium
- Per serving
- ~370 kcal
Method
Warm the yoghurt
Whisk the yoghurt with the crushed garlic and salt, leave at room temperature and spread over two plates.
Prepare the water
In a wide pan, bring the water and vinegar to a gentle simmer, without letting it bubble hard.
Poach the eggs
Crack an egg into a bowl and slip it gently into the water. Cook until the white is set and the yolk is still runny. Lift out with a slotted spoon and place on the yoghurt.
Pour over the butter
Melt the butter until foaming, add the chilli flakes and take off the heat. Pour over the eggs and serve with bread.
Tips
- Fresh eggs hold together when poached. Passing the egg through a fine sieve first also removes the watery white.
- Cold yoghurt cools the eggs quickly, so take it out of the fridge ahead of time.
Storage
Eat straight away.
Nutrition
| Energy | 370 kcal |
|---|---|
| Protein | 19 g |
| Fat | 28 g |
| Carbohydrate | 9 g |
