Ready to dive into Greek yogurty deliciousness? This Cilbir recipe is the way to go! It’s creamy, savory, and SUPER satisfying. I’ve been on a Greek yogurt kick lately as its the perfect high-protein ingredient for any meal and is great on it’s own or as a topping or base for other dishes. It has tons of probiotics, as well as B12 (important for your energy if you don’t consume a lot of meat), calcium for strong bones, and it’s shown to boost your metabolism while suppressing your appetite! Have you tried Cilbir before? If you love rich flavors, this Turkish-inspired poached egg dish might be your new favourite recipe!
If you’re tired of eating the same breakfast everyday, why not spice things up and take your taste buds on a flavorful journey to Turkey with this amazing dish! This Turkish delight is a feast for your senses and a party for your palate. Let’s dive into this sensational recipe that is sure to jazz up even the most challenging of mornings!
Cilbir: Turkish Eggs in garlic-pepper-yogurt sauce
- 2 cups plain Greek yogurt (room temp)
- 1-2 garlic cloves, grated
- 1 teaspoon preserved lemon paste (optional), or zest & juice of 1/2 lemon
- Large pinch coarse sea salt
- 1+ fresh eggs, lightly poached
- 1 teaspoon white vingear
- 1 red bell pepper
- 3 tablespoons extra virgin olive oil
- 2 teaspoons Aleppo pepper or calabrian chili
- Preheat oven to 425 degrees F.
- Slice red bell pepper into long thin strips. Place on a baking sheet lined with parchment paper (without any oil or seasoning) and bake 15 minutes, until soft. When cooked, turn oven off and let bell pepper rest in oven 5 more minutes. Remove from oven and bring to room temperature.
- In a small mixing bowl, mix together the room-temp yogurt, preserved lemon, garlic, & sea salt. Scoop into a serving bowl.
- Make the olive oil sauce: Preheat a small skillet on medium-high heat. Decrease heat to medium and add olive oil, Aleppo pepper and a pinch of salt. Cook 2 minutes to infuse pepper, then add bell pepper and cook 2 more minutes. Turn off heat and let rest.
- Bring a medium saucepan full of water to a boil. Stir in the vinegar.
- Meanwhile, crack an egg into a metal measuring cup, or a small bowl. Repeat with each egg into separate bowls.
- When the water is at a boil, turn temperature down slightly to make it a light boil. Using a wooden spoon, stir the water to create a vortex. Quickly add the egg to the middle of vortex and cook for 2 to 3 minutes, until the white is just barely cooked. When ready, using a slotted spoon, transfer the egg to a clean bowl.
- Prepare and cook the rest of the eggs exactly as you did the first.
- Transfer poached eggs to the prepared yogurt (simply place each egg on top of the yogurt mixture) and drizzle with the pepper oil. Place bell peppers on top.
- Serve immediately with your favorite rustic bread.