Description
A delightful dish that combines creamy yogurt with poached eggs, drizzled in spiced olive oil for a comforting and aromatic experience.
Ingredients
Scale
- 4 eggs
- 1 cup Greek yogurt
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- Salt to taste
- Fresh dill or parsley for garnish
Instructions
- Bring a pot of water to a gentle simmer and crack the eggs into small bowls.
- Gently slide the eggs into the simmering water and poach for about 3-4 minutes until whites are set and yolks are runny.
- While eggs are poaching, mix Greek yogurt with minced garlic and salt in a bowl.
- In a small saucepan, heat olive oil over medium heat and add paprika to infuse.
- Remove the poached eggs with a slotted spoon and let drain on paper towels.
- Spread the garlic yogurt on a plate, place the poached eggs on top and drizzle with the infused paprika oil. Garnish with fresh dill or parsley.
Notes
Store unused yogurt mixture in the fridge for up to 3 days. Poached eggs can be stored in cold water for up to a day.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Poaching
- Cuisine: Turkish
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 14g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 220mg
Keywords: Turkish Eggs, Cilbir, breakfast, poached eggs, Greek yogurt