Çılbır – poached eggs on garlic yoghurt

Name: Çılbır – poached eggs on garlic yoghurt
Total time: 15 min
Yield: 2
Cuisine: Turkish
Ingredients: 4 fresh eggs; 300 g Turkish yoghurt; 1 clove garlic; 40 g butter; 1 tsp pul biber, ½ tsp dried mint; 1 tbsp vinegar, salt; Flatbread

Çılbır comes from the Ottoman palace kitchen: softly poached eggs sit on cool garlic yoghurt, topped with hot butter and pul biber. Flatbread for dipping completes it.

Time: 15 minServings: 2Difficulty: easy

Method

Stir the yoghurt with crushed garlic and salt until smooth and divide between two plates.
Keep water with vinegar just below the boil, crack in the eggs one at a time and poach for 3 minutes.
Melt the butter, stir in pul biber and mint and let it foam briefly.
Lift the eggs onto the yoghurt with a slotted spoon, pour over the spiced butter and serve at once.

Tip from the storeWe have fresh eggs every day – the fresher the egg, the better the poached egg keeps its shape.

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