Çılbır (Turkish Poached Eggs with Yogurt)

By reducing the traditional heavy butter sauce to just half a tablespoon per serving, we keep this protein-packed poached egg dish light and heart-healthy without losing the rich garlic-yogurt flavor.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (2 servings), not per serving.

• 4 large eggs · 286 kcal in the whole recipe
• 1 1/4 cups strained yogurt · 159 kcal in the whole recipe
• 1 tablespoon butter · 100 kcal in the whole recipe
• 2 cloves of garlic, minced · 9 kcal in the whole recipe
• 1 tablespoon vinegar · 3 kcal in the whole recipe
• 1 teaspoon red pepper flakes · 6 kcal in the whole recipe
• A pinch of salt

Method

1. Bring the strained yogurt to room temperature, whisk with minced garlic and salt until smooth, then divide and spread onto serving plates.

   

2. Bring water and vinegar to a gentle simmer in a wide pot, create a soft whirlpool with a spoon, and slide the cracked eggs in one by one. Poach for about 3 minutes until the whites are set but the yolks remain runny.

   

3. Melt the butter in a small pan until it foams, then add the red pepper flakes and immediately remove from heat, letting the residual heat release the spice's aroma and color without burning.

   

4. Carefully lift the poached eggs with a slotted spoon, drain well, place them over the garlic yogurt, drizzle with the warm chili butter, and serve immediately.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.