Wednesday, 30 March 2011

Poached Eggs with Garlic Yogurt - Çılbır

This is a very easy and quick breakfast, lunch or brunch dish. It is composed of garlic yogurt and poached eggs, served with either toast or turkish pide and some strong tea.

2 cups of yogurt
4 eggs
4 cloves of garlic, or more
salt and pepper
tomato paste

First put the yogurt into a small bowl and stir well.  Add in the crushed garlic cloves and stir well.  Put to one side and then crack your eggs into a frying pan half filled with simmering water.  Cover with a lid and gently simmer until the eggs are cooked.  I like mine fully cooked whilst some prefer thiers runny so the cooking time will vary.  Using a spatula, take out the eggs and put onto individual plates, either one or two per person.  Then cover with some of the garlic yogurt.  Taking a good slosh of oil and some tomato paste mix together then gently heat in a small pan.  Once this mixture has joined to become a sauce pour over the top of the yogurt and serve.  If you dont want to use the oil sauce you can sprinkle over some dill and or chili flakes instead.

1 comment:

  1. I love my eggs poached like that the most. The sauce sounds good too!