Cilbir (poached eggs in yogurt)

Name: Cilbir (poached eggs in yogurt)
Ingredients: 2 eggs; 200 ml plain yogurt; 5 ml olive oil; 1/4 teaspoon salt; 1/8 teaspoon ground pepper; 1 garlic clove; crushed; 1/4 teaspoon Cayenne pepper; 2 g dill fronds; 1000 ml water

Appetizers - Cilbir (poached eggs in yogurt) by Sonia E. - Recipia

Cilbir comes down to one detail: the eggs sit in hot water after the pot has been taken off the heat. This Turkish breakfast brings poached eggs over garlicky yogurt, with Cayenne and dill on top. I like to keep the yolk soft, so it mixes with the yogurt. Prep: 10 minutes. Cook: 8 minutes. Total time: 18 minutes. Servings: 2. About 140 kcal and 10 g protein per serving.

Ingredients

2 eggs
200 ml plain yogurt
5 ml olive oil
1/4 teaspoon salt
1/8 teaspoon ground pepper
1 garlic clove
crushed
1/4 teaspoon Cayenne pepper
2 g dill fronds
1000 ml water

Preparation

1. Place a large piece of cling film in each of two ramekins and brush the film with 5 ml olive oil, divided between them. 2. Crack one egg into each ramekin. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper over the eggs, then tie the film tightly. 3. Put the parcels in a pot with 1000 ml hot water, taken off the heat. Cover and leave for 5-6 minutes, until the whites turn opaque. 4. Warm the yogurt over low heat for 2 minutes, stirring, until it is a little warmer than room temperature. Take it off the heat and stir in the crushed garlic. 5. Divide the yogurt between two dishes. Cut the film and turn one egg out over the yogurt in each dish; sprinkle with 1/4 teaspoon Cayenne pepper and 2 g dill fronds. Serve immediately.

Notes

For a milder heat, swap the Cayenne for 1/4 teaspoon sweet paprika; this dish contains eggs and dairy. Large eggs straight from the fridge may set more slowly; leave them on the counter for 10 minutes before poaching. Sometimes the knot in the film comes loose and the white escapes; twist the ends together and tie a double knot. Plain, full-fat, unflavored yogurt has a rounder taste; strained yogurt makes the layer thicker and clings more to the egg. The texture is reminiscent of eggs with sour cream, with the brighter acidity of yogurt. Serve it with toast to scoop up the yogurt left on the plate. I don't make it ahead; the egg keeps setting in the warm yogurt, and the yolk doesn't stay as runny.