Çılbır (Turkish Poached Eggs with Garlic Yogurt)
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 540
- Total Fat
- 33 grams
- Saturated Fat
- 10 grams
- Cholesterol
- 396 milligrams
- Sodium
- 1003 milligrams
- Carbohydrates
- 34 grams
- Dietary Fiber
- 3 grams
- Sugar
- 6 grams
- Protein
- 27 grams
- Total: 30 min
- Active: 30 min
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.