Turkish Cilibir: Eggs in Garlicky Yoghurt
Turkish cuisine is renowned for its rich flavors and diverse range of dishes. Among the popular breakfast options is "cilbir," a traditional Turkish dish that typically features poached eggs atop a bed of garlicky yogurt, drizzled with melted butter or olive oil infused with red pepper flakes. This variation, however, offers a unique twist to the classic recipe by replacing the poached eggs with boiled egg whites. The result is a wholesome and protein-packed dish that still captures the essence of the original cilbir while providing a lighter alternative.
Turkish Cilibir: Eggs in Garlicky Yoghurt
Turkish cuisine is renowned for its rich flavors and diverse range of dishes. Among the popular breakfast options is "cilbir," a traditional Turkish dish that typically features poached eggs atop a bed of garlicky yogurt, drizzled with melted butter or olive oil infused with red pepper flakes. This variation, however, offers a unique twist to the classic recipe by replacing the poached eggs with boiled egg whites. The result is a wholesome and protein-packed dish that still captures the essence of the original cilbir while providing a lighter alternative.
- Author
- Robert Moreland
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes
- Servings
- 1
- Category
Turkish Breakfast or Brunch
- Cuisine
Turkish
Ingredients
- 2 eggs
- 1 cup plain Greek yogurt (at room temperature)
- 1 to 2 garlic cloves (finely minced)
- 1 pinch of kosher salt
- 10-12 ripe cherry tomatoes
- 4 tablespoons extra virgin olive oil
- 2 teaspoons red pepper flakes)
- 1 teaspoon of paprika (optional)
Directions
- Place eggs on the bottom of a pot in a single layer and cover with cold water about an inch over the eggs and cover the pot with a lid.
- Bring the eggs to a rolling boil over high heat.
- Remove the eggs from the heat and let them sit in the water until they are hard boiled. This will take 12 minutes for large eggs, 10 minutes for small eggs and 15 minutes or more for extra large eggs.
- Drain the water from the eggs and immediately run cold water over eggs until cooled.
- In a small mixing bowl, combine the room temperature yogurt and garlic, pinch of kosher salt (or salt to taste"). Then hand mix with a whisk or spoon and transfer into a serving bowl.
- Make the olive oil sauce by warming 3 tablespoons of olive oil and pepper flakes over medium heat In a small pot until just warm. NOTE: Do not overheat or the pepper flakes may burn.
- Over medium heat, sautée the cherry tomatoes in 1 tablespoon of olive oil in a small pan until , turning periodically until they begin to soften a bit.
- Peel the boiled eggs, cut them in half, discard the yolk and then place the halves round side up in the serving bowl with the yoghurt mixture.
- Add sautéed cherry tomatoes to the serving bowl
- Drizzle with the warmed olive oil/pepper flake mixture.
- Sprinkle with paprika (optional).
