poached eggs recipe

A simple savory breakfast, Cilbir (Turkish Eggs), is made of perfectly poached eggs that are served over garlicky yogurt and finished with a spicy olive oil or butter sauce with red pepper flakes. Enjoy with rustic toast for a complete, flavorful breakfast or brunch.

Cilbir: Turkish Eggs in Garlicky Yogurt Sauce

plain Greek yogurt ((made with whole milk, at room temperature))

garlic ((finely minced))

eggs

extra virgin olive oil

vinegar ((optional))

Aleppo pepper ((or red pepper flakes))

In a small mixing bowl, combine the room-temp yogurt and garlic, a good pinch of kosher salt and whisk well. Divide the yogurt mixture between two serving bowls and set aside for now.

Bring a medium saucepan full of water to a boil. Stir in the vinegar.

Meanwhile, crack an egg into a small fine mesh sieve over a small bowl. Gently swirl the eggs in the sieve to drain the liquidy part of the egg whites (this gives you a neater-looking poached egg). Transfer the egg to a ramekin.

When the water is ready, 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. When ready, using a slotted spoon, transfer the egg to a plate that’s been lined with parchment paper.

Prepare and cook the second egg exactly as you did the first.

While the second egg is cooking, quickly make the olive oil sauce. In a small skillet, warm the olive oil and Aleppo pepper over medium heat.

Immediately transfer the poached eggs to the prepared yogurt bowls (simply place each egg on top of the yogurt mixture) and drizzle with the heated oil.

Serve immediately with your favorite rustic bread.

Eat breakfast like the Turkish do by making this easy one-skillet dish with eggs gently poached in a simmering mixture of spinach, tomatoes, onions, and garlic. With a dash of Turkish red pepper paste and a few warm spices, you have created a nutritional and healthy breakfast.

Turkish Spinach and Eggs (Ispanaklı Yumurta)

onion, (finely diced)

garlic cloves, (crushed

cumin

smoked paprika

Turkish sweet red pepper

tomatoes,

baby spinach

Kosher salt

Black pepper

Aleppo pepper

fresh parsley, (for garnish)

Cook the onions and garlic: In a large cast iron skillet over medium-high heat, heat the olive oil. When it shimmers, add the onion and cook until golden, about 5 minutes. Then add the garlic and stir until the aroma is released, about 1 minute.

Add the spices and red pepper paste: Add the cumin and smoked paprika and stir until evenly coated. Follow with the Turkish red pepper paste and stir in until evenly distributed.

Add tomatoes and wilt the spinach: Stir in the grated tomatoes, 1/3 cup water and a couple big handfuls of baby spinach. Stir until the spinach wilts, then continue adding the spinach a couple of handfuls at a time until all the spinach has wilted. Continue stirring until the spinach is fully wilted and the flavors have integrated in the sauce, about 7 minutes longer. Season with a pinch of salt and pepper.

Add the eggs: Turn the heat to medium-low. Using a wooden spoon, make 4 evenly spaced wells in the tomato mixture and gently crack an egg into each indentation. Season each egg with a bit of salt. Cover the pan and cook until the eggs have set to your liking, about 5 to 7 minutes.

Garnish and serve: Remove the lid and sprinkle on the Aleppo pepper and fresh parsley over top. Serve immediately.

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Turkish Spinach and Eggs (Ispanaklı...

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