Turkish Poached Eggs with Yogurt (Cilbir)
Lacto-Ovo Vegetarian Recipes Eggs Breakfast Yogurt Turkish
Cilbir for breakfast. I've deviated a bit from the original recipe, which doesn't include that pesto. Traditionally, the herbs and garlic are added directly to the yogurt, but this way, the presentation is more refined and the flavor of the herbs stands out better, plus you can adjust the amount to your liking. I made the pesto with ingredients specific to Turkish cuisine: parsley, mint, and almonds, so the dish remains 100% Turkish.
Ingredients
Yogurt
300g Greek yogurt
a little salt
Parsley Pesto
1/4 bunch parsley
3-4 mint leaves
1 tablespoon blanched almonds
1 clove garlic
1 tablespoon lemon juice
olive oil
salt, black pepper
Spiced Oil
2 tablespoons oil
1 teaspoon butter
1 teaspoon pul biber (or a mix of chili flakes and sweet paprika)
1/4 teaspoon cumin
Poached Eggs
2-4 eggs
1 teaspoon vinegar
salt
Servings: 2
How to prepare turkish poached eggs with yogurt (cilbir)
- Mix the yogurt with 1 tablespoon of water and a little salt.
- Put the pesto ingredients in a small food processor and blend until finely chopped. Slowly add olive oil while blending until you get a paste (you'll need about 7-10 tablespoons of oil). Taste the pesto for salt and lemon juice (I added about 1 more teaspoon than what I initially put in the processor).
- Put the spiced oil ingredients in a small saucepan over low heat until the butter melts. Leave on heat for another minute.
* all 3 components above can be prepared in advance and stored in the refrigerator; the spiced oil just needs to be reheated before serving - Divide the yogurt between two plates and spread it on the bottom with the back of a spoon. Pour about 1 teaspoon of pesto in the center.
* the pesto is more than needed for 2 servings, but it can be stored in the refrigerator for other portions or served alongside grilled beef - Prepare the poached eggs as follows: put water, a little salt, and 1 teaspoon of vinegar in a pot; bring to a boil; when it boils, remove the pot from heat; crack an egg into a coffee cup; gently release the egg into the water by slowly dipping the cup into the water; with a spoon, gather the white around the yolk and then gently move the egg through the water; let it cook for about 3 minutes; remove with a slotted spoon and place over the pesto; repeat with all eggs, making sure to reheat the water before each egg.
- Pour the spiced oil over the egg and yogurt. Serve immediately, with toasted bread on the side.
Yogurt, pesto and spiced oil
