Çılbır (Turkey)
4.3 / 5 from 4 reviews
Serves: about 2 people. Portion size: about 250g per person. Poached eggs with garlic yoghurt and chilli butter. Nutrition is estimated per 100g of finished dish.
Estimated Nutrition (per 100g finished recipe)
- Calories
- 146 kcal
- Protein
- 7.3 g
- Carbohydrate
- 3.2 g
- of which sugars
- 2.8 g
- Fat
- 11.4 g
- of which saturates
- 5.9 g
- Fibre
- 0.2 g
- Salt
- 0.36 g
Ingredients
- 300g Greek yoghurt
- 1 small garlic clove, finely grated
- 1 tbsp lemon juice
- 4 large eggs
- 1 tbsp white wine vinegar
- 40g butter
- 1 tbsp olive oil
- 1 tsp mild chilli flakes
- Small handful dill
- Salt and black pepper
Method
Stir the yoghurt with garlic, lemon juice, salt, and pepper, then spread onto two warm plates.
Bring a pan of water to a gentle simmer and add the vinegar.
Poach the eggs for 3-4 minutes, then drain well.
Melt the butter with olive oil and chilli until foaming and fragrant.
Place the eggs on the yoghurt, spoon over the chilli butter, and finish with herbs.
Reviews
The finished result was enjoyable, although I would cut the salt slightly next time.
Sarah AllsopThe finished result was enjoyable, although I would cut the salt slightly next time.
Steve 2Really good family dish. Straightforward prep and the leftovers were still tasty the next day.
Karen ChambersFantastic result. Simple enough for a weekday but good enough to serve to guests.
Roger Thorogood