Recipe
Çılbır
Ottoman-era comfort food: poached eggs on a bed of garlicky yogurt, showered with sizzling pul biber butter. Ready in twenty minutes and best mopped up with bread.
- Preparation
- 10 minutes
- Cooking
- 10 minutes
- Total time
- 20 minutes
- Servings
- 2
Nutrition per serving
- Calories
- 484 kcal
- Protein
- 23.5 g
- Carbohydrates
- 8.5 g
- Fat
- 39.5 g
Ingredients
- Eggs (very fresh)4 kom
- Greek-style yogurt (full-fat)300 g
- Garlic2 čehova
- Butter50 g
- Pul biber (Turkish chili flakes)1 žličica
- Vinegar1 žlica
- Saltpo ukusu
Instructions
- 1
Stir the room-temperature yogurt with the crushed garlic and a pinch of salt, then divide it between two shallow plates.
- 2
Bring a wide pan of water to a bare simmer and add the vinegar.
- 3
Crack each egg into a small cup and slide them into the water one by one. Poach for 3–4 minutes until the whites are set and the yolks still soft.
- 4
Melt the butter in a small pan, stir in the pul biber and let it sizzle for just a few seconds — it must not brown.
- 5
Lift the eggs out with a slotted spoon, let them drain briefly and set them on the yogurt.
- 6
Pour the chili butter over the eggs and serve immediately, with bread for dipping.
In the app
Cooking the way it should feel
One step on screen, a timer that keeps going, and clear progress until the dish is done.
