Turkish Poached Eggs in Yogurt (Cilbir)

Turkish Poached Eggs in Yogurt (Cilbir)
Turkish Poached Eggs in Yogurt (Cilbir)
Looking for a March breakfast? This egg dish is perfect. Pair it with warm bread to mop up extra egg yolk and yogurt.André Baranowski

Poached eggs atop garlic-and-dill-infused yogurt is a perfect dish to sop up with warm bread. This recipe first appeared in our March 2014 issue with the story Milk's Finest Hour.

Turkish Poached Eggs in Yogurt (Cilbir)
Poached eggs atop garlic-and-dill-infused yogurt is a perfect dish to sop up with warm bread.
Yield: serves 2

Ingredients

  • 1 cup plain full-fat Greek yogurt
  • 1 tbsp. finely chopped dill
  • 2 cloves garlic, mashed into a paste
  • Kosher salt and freshly ground black pepper, to taste
  • 12 cup white vinegar
  • 4 eggs
  • 3 tbsp. unsalted butter
  • 1 tsp. Aleppo pepper
  • Warm pita or country bread, for serving

Instructions

  1. Stir yogurt, dill, garlic, salt, and pepper in a bowl. Divide between 2 plates and set aside.
  2. Boil a 4-qt. saucepan of salted water. Reduce heat to medium and add vinegar; using a slotted spoon, swirl water to create a whirlpool. Crack 1 egg at a time into a bowl and slide egg into water; poach until white is firm but yolk is still runny, about 3 minutes. Using slotted spoon, transfer eggs to paper towels to drain; divide between plates.
  3. Melt butter in an 8" skillet over medium-high heat. Stir in Aleppo pepper and salt; drizzle over eggs. Serve with warm bread.