Turkish Cilbir (Eggs in Yoghurt)

Ingredients

• 250g Greek yoghurt
• 2 garlic cloves, grated
• Salt
• 4 eggs
• 1 tsp vinegar
• For chilli butter: 50g butter, 1 tsp Aleppo pepper or paprika, 1 tsp dried mint
• Bread to serve

Instructions

1. Whisk the yoghurt with garlic and salt; warm gently in a bowl over a pan of hot water (don't let it get hot).
2. Bring water with vinegar to a simmer; poach the eggs 3 minutes.
3. Melt the butter and stir in the pepper and mint.
4. Spoon the yoghurt onto plates, top with poached eggs, drizzle with the chilli butter.
5. Serve immediately with bread.

Serving suggestions

• Mop everything up with crusty bread.

Storage & reheating

Best fresh.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions