Name: Çılbır (Turkish Poached Eggs with Garlic Yogurt)
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Cuisine: turkish
Ingredients: 1 1/3 cups plain Greek yogurt; 2 small cloves garlic, minced; 3 tablespoons chopped fresh dill; 3 tablespoons extra-virgin olive oil; Kosher salt and freshly ground pepper; 2 tablespoons white wine vinegar; 8 large eggs; 2 large pinches red pepper flakes; 2 tablespoons chopped walnuts; 2 tablespoons unsalted butter; 1 bunch watercress, tough stems trimmed; 1 small whole-wheat baguette, split, toasted and cut into pieces

Directions

Combine the yogurt, garlic, dill, 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl; stir until smooth. Spread the yogurt on 4 plates.
Bring about 3 inches of water to a boil in a wide pot. Add the vinegar and reduce the heat to medium to maintain a gentle simmer. Crack 4 eggs into individual small bowls or ramekins. Carefully lower each egg into the water. Cook until the whites are set but the yolks are still runny, about 3 minutes. Remove the poached eggs with a slotted spoon and blot the bottoms dry on a kitchen towel. Divide among the plates. Let the water return to a simmer and repeat with the remaining 4 eggs; add to the plates. Season the eggs with a pinch each of salt and red pepper flakes.
Toast the walnuts in a small skillet over medium heat, stirring, until golden, about 4 minutes. Stir in a pinch of red pepper flakes, then stir in the butter until melted. Spoon over the eggs.
Toss the watercress with the remaining 1 tablespoon olive oil and a pinch of salt in a medium bowl; divide among the plates. Serve with the bread.

Photograph by Ryan Dausch

This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.