Cilbir (Turkish eggs with yoghurt)
Turkish in origin, cilbir is a combination of poached eggs with plain yoghurt, flavoured with garlic. A comfort dish eaten throughout the day, it is also served at breakfast.
- 125ml ( cup) plain yoghurt
- 1 clove garlic, chopped
- Handful fresh dill, finely chopped
- Salt, to taste
- 2 extra-large eggs
- 15ml (1 tbsp) butter
- 5ml (1 tsp) smoked paprika
Half-fill a small saucepan with water and bring to the boil. Whisk together the yoghurt, garlic and dill and season with salt. Spread in the bottom of a shallow serving bowl. Crack an egg into a small dish. Reduce heat under boiling water and use a spoon to create a whirlpool. Carefully slip the eggs one at a time into the swirling water. Poach for 3-4 minutes, then carefully lift out with a slotted spoon. Drain and place on top of the yoghurt in the bowl. Place the butter in a hot pan and when it just starts to brown, add the paprika. Stir for about 30 seconds, then pour over the eggs. Serve with toasted pita or flatbread to soak up the sauce.