Written for one request, published for everyone
Poached Eggs over Garlic Yogurt with Paprika Butter
Turkish-style çılbır: poached eggs set on cold garlicky yogurt and finished with sizzling spiced butter.
- Total
- 14 min
- Hands on
- 12 min
- Serves
- 2
- Method
- hob
- Cuisine
- Turkish
Per serving · estimated
- Energy
- 412 kcal
- Protein
- 22 g
- Fat
- 32 g
- Carbs
- 8 g
Method
Step 1 of 8
Bring a wide saucepan of water to a gentle simmer and add the vinegar.
White wine vinegar
Step 2 of 8
Mince the garlic finely.
Garlic
Step 3 of 8
Stir the garlic and a pinch of salt through the yogurt and spread it over two plates.
- Garlic
Salt
Greek yogurt
Step 4 of 8
Slip the eggs one at a time into the barely trembling water.
Eggs
Step 5 of 8
Poach for 3 minutes, until the whites are fully opaque and the eggs reach 71 °C.
- Eggs
What ‘ready’ looks like Step 6 of 8
Meanwhile melt the butter in a small pan over low heat and stir in the paprika until foaming and fragrant.
Butter
Smoked paprika
What ‘ready’ looks like Step 7 of 8
Lift the eggs out with a slotted spoon, drain briefly and set them on the yogurt.
- Eggs
- Greek yogurt
Step 8 of 8
Spoon the paprika butter over the eggs and scatter with dill.
- Butter
Dill
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Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
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