Poached egg in garlic yoghurt

Poached egg in garlic yoghurt

Cılbır

By
From
Istanbul
Serves
1
Photographer
Steven Joyce

This dish is a Turkish breakfast favourite. It sounds like a strange combination but works brilliantly. It’s easy to increase the quantities to feed more people – just poach your eggs until they are almost ready (1–2 minutes), gently transfer them to a bowl of iced water until you’re ready to serve, then reheat in boiling water for 30 seconds. Be sure to use the freshest eggs available, otherwise they’ll disintegrate into long trailing strands in the pan. If you have time, bring the yoghurt up to room temperature, as otherwise there will be a big contrast between the cold sauce and the hot egg. If you find your paprika a bit insipid, experiment with Spanish smoked paprika. It’s not at all authentically Turkish, but it is much more delicious than the low-quality regular paprika sold in some supermarkets.

Ingredients

Quantity Ingredient
75ml plain turkish or greek-style yoghurt
1/2-1 garlic clove, crushed, to taste
salt, to taste
15g butter
1 egg
1/2 teaspoon lemon juice
1 teaspoon sweet paprika
dill or flat-leaf parsley, chopped, for sprinkling (optional)
freshly ground black pepper, (optional)
pul biber or mild chilli flakes, for sprinkling (optional)
flatbread, baguette or white sourdough bread, for dipping

Method

  1. Mix the yoghurt in a bowl with the garlic and a little salt, to taste. Transfer it to a bowl large enough to take the yoghurt sauce and a poached egg. Poach the egg to your liking in simmering water with the lemon juice added – I cook mine for 3 minutes maximum, over a low heat.
  2. While the eggs are poaching melt the butter, in a pan over a very low heat. As soon as it starts to sizzle take it off the heat. Wait a moment before adding the paprika to the butter – if the spice burns it will taste bitter. When the egg is done, lift it gently from the water with a slotted spoon, allow it to drain and then slide it into the bowl so it nestles in the yoghurt.
  3. Drizzle with the bright red melted butter and scatter over the herbs and black pepper and chilli flakes, if using. Serve with a flatbread, a piece of baguette or a chunky slice of white sourdough bread, for dipping in the yolk and yoghurt.
Tags:
Istanbul
Turkey
Turkish
Rebecca
Seal
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