Friday, March 19, 2010
Poached Eggs in Yogurt (Çılbır)
Çılbır is known throughout Turkey. Probably because it is simple to make and it contains two popular ingredients; eggs and yogurt. Eggs are so versatile and nutritious; they make a good meal any time of the day, not only for breakfast. This was our dinner one recent evening when we wanted something quick, light and delicious.
If you wish, you may serve and decorate each serving on a different plate rather than all in one serving plate. Enjoy.
On another note, if you like FREE stuff, I will be hosting a giveaway on my blog in the next two weeks! The item for the giveaway is a really good one! Stay tuned!
2 cups plain yogurt
2 cloves garlic (chopped finely)
1 tsp dried mint
1 ½ tsp salt
¼ cup vinegar
5-6 cups water
¼ cup olive oil
1 tsp red pepper paste
1 dash cayenne pepper (optional)
Boil water in a wide pot. Add cayenne and vinegar.
In the mean time, add garlic, ½ tsp dried mint and ½ tsp salt to yogurt and mix vigorously. Spread yogurt in a large serving plate.
In a small pan, heat olive oil on medium heat. Mix in the red pepper paste and mix together until the paste is completely dissolved.
When water is boiled, gently break the eggs and let cook for 2-3 minutes. The outer of the eggs will cook, however the inner part should still be runny. Remove eggs gently and place carefully on the yogurt spread. Poach eggs one or two at a time if the pot is not large enough.
Once all eggs are poached and placed on the yogurt, pour the sauce made of olive oil and red pepper paste on top of the eggs.