Zingy Turkish Poached Eggs with Total Greek Yogurt

I am a fan of eggs in any form and when I chanced upon this delightful Turkish recipe for combining eggs with thick and fulfilling greek yogurt I just had to go ahead and experiment! Total Greek Yogurt 0% is fat free, gluten free and suitable for vegetarians and pregnant women – all good , no nasties! Besides these virtues its consistency is great and I have in the past few days consumed one of the smaller pots per day part in smoothies and just a dollop with my rice and curry dinner. There are so many versatile combinations that are possible with this yogurt. From smoothies and shakes to use in cooking as a marinade or cooling dip with chopped goodies like fresh chives,garlic,chilli flakes etc.The thick and creamy consistency is a bonus if you’re trying to watch your weight too !

I made these poached eggs for brunch and served them with wholemeal pitta toasted in the same pan where I made my chilli butter – fabulous!

Traditionally this dish is called Çılbır (pronounced as chillburrr, roll the r’s!) is a Turkish dish of poached eggs with yogurt (often with garlic mixed in).There are records of çılbır being eaten by Ottoman sultans as far back as the 15th century. It is now common to serve the dish topped with melted butter infused with Aleppo pepper, for which paprika can be substituted. (Source:Wiki)

 

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Serves :2

Ingredients:

  • 4 large eggs – 2 per person
  • a handful of fresh mint roughly chopped
  • 5-6 cloves of garlic peeled and chopped fine
  • 500gm Total Greek Yogurt 0%
  • Butter 50gm
  • 1/2 tsp smoked paprika
  • Plenty of freshly cracked black pepper
  • Sea Salt as per taste
  • a pinch of chilli powder – as per your tolerance levels

Method:

  • Boil water in a large sauce pan(my time saving trick -boil water in the kettle and add to saucepan), then cover with lid and boil on medium flame for some more time.
  • When water is absolutely boiling remove the lid and reduce the flame to a very low simmer and carefully crack the eggs into the water one by one. They sort of seems to freeze frame inside the boiling water. Give them about 30 seconds and when it seems like they have been poached carefully remove them one by one using a slotted spoon. If you suspect that the yolk will just burst open it means it needs some more time inside. Don’t worry if this process isn’t perfect the first time around , its a learning curve and you will get it right in a few tries – in case of disaster scoop out as much of the egg as you can and after you are done with all the eggs use a sieve to save the remaining egg:)
  • In2  bowls or plates scoop out the yogurt and divide equally – season with sea salt and a generous sprinkling of cracked black pepper and a pinch of chilli powder.
  • Create a bit of shallow space in the middle of the yogurt mix and place the poached eggs on top.
  • On a non stick pan melt some butter and before it starts to brown add the finely chopped garlic and  smoked paprika.
  • Then add some sea salt .
  • Quickly pour this delicious golden spiced goodness the butter has become over the eggs and yogurt.
  • Sprinkle some freshly mint leaves roughly chopped over this.
  • Toast the mini wholemeal pitta breads in the same pan that was used to melt and spice the butter and it will give your pitta a kick of flavour!
  • Scoop the flavoured poached egg and the cooling yogurt with the pitta bread. It’s a beautiful sensation as the cold yogurt and smoked paprika work their magic on your taste buds.

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Disclaimer: With many thanks to Total Uk  for the generous amount of samples ,goody box and vouchers sent  to me to test and review.I was not required to write a positive review and was not compensated monetarily for this post.Like all my previous posts about events and reviews, ALL opinions expressed here are entirely my own.

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30 thoughts on “Zingy Turkish Poached Eggs with Total Greek Yogurt

  1. That looks so good! Yoghurt is used a lot in Turkish and Cypriot food (my grandfather is Turkish Cypriot), it’s often just dolloped on the plate as an accompaniment to pretty much any savoury meal!

    • It does look good right?! Oh is that so , so interesting to know , similarly almost every Indian meal has a generous portion of ”DAHI” meaing thick set curd or yogurt as an accompaniment!

  2. I had these Turkish eggs the other weekend for brunch in Coventry Garden last week. I thought the flavour was delicious and the .yoghurt really creamy but couldn’t quite get my head round the mix of hot eggs and cold yoghurt. GG

    • Thanks Janice, it is such an unexpected combination isn’t it? I love stumbling upon such recipes and the sheer variety of food and ways of cooking across the world never cease to amaze me!

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