Cilbir (Turkish poached egg on garlicky yogurt with chili oil)
SmartPoints® value per serving
This dish is traditionally made with spiced butter, but we use extra-virgin olive oil for a healthier version. You’ll want the bed of garlicky yogurt to be at room temperature when you top it with the poached egg, so do think ahead and let it stand at room temperature for a bit before serving. For more traditional flavor, use ½ tsp Aleppo pepper, a dried pepper from Turkey, in place of the smoked paprika and cayenne. Try serving with toast or crispbread crackers to scoop up the delicious sauce that forms with the yolk, spiced oil, and yogurt.
Plain fat free Greek yogurt
1 small clove(s), grated
⅜ tsp, divided
Extra virgin olive oil
¼ tsp, smoked
2 large egg(s)
- In medium bowl, stir yogurt, garlic, and 1⁄4 tsp salt. Divide yogurt between 2 plates and use back of spoon to spread slightly. Let sit at room temperature for 20 minutes.
- In small bowl, stir olive oil, smoked paprika, cayenne, and remaining 1⁄8 tsp salt.
- Fill small saucepan halfway with water and bring to boil. Reduce heat to bare simmer. Carefully crack 1 egg each into 2 custard cups or ramekins. Slip eggs into simmering water. Cook until egg whites are firm but yolks are still soft, about 3 minutes. Using slotted spoon, transfer eggs to paper towel–lined plate to drain. Place 1 egg onto yogurt on each plate. Drizzle spiced oil on top.
- Serving size: 1⁄2 cup yogurt, 1 egg, and 11⁄2 tsp oil