Cilbir (Poached egg in yoghurt)

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A lot of people turn their nose up whenever they hear what goes into this dish. Eggs with yoghurt? Yeah I thought it sounded a bit odd at first too. Thoughts can be deceiving! So don't dismiss the idea before you've tried it.

I first heard about this dish from my granny, who used to make these back home. She said it was a scrumptious dish and it was a well known breakfast in Turkey. It sounded delicious but I was kind of scared to try it because you never know. But because I love eggs, especially for breakfast, I thought what the heck, might as well give it a go and so I did. In a really weird way the flavours really complemented each other. The yoghurt added a delicious creaminess to the eggs with the delicious butter and garlic sauce that tied the whole dish together. It was absolutely delish! I knew I would be making this for a very looong time!

There are lots of different ways you can make Cilbir but I chose to make it my way. Originally you're meant to add garlic to the yoghurt and make a chilli butter sauce, but you can adjust it to the way you would like it to taste. Either way its uh-mazing!

Cilbir (Poached eggs in yoghurt)

Serves 2

4 cups water
1/3 cup vinegar
2 free range or organic eggs
1/2 cup Jalna greek yoghurt
1 1/2 tbsp good quality butter
2 garlic cloves, minced
1 tbsp of fresh mint or 1/2 tbsp dried mint

Pour the water and vinegar into a pot. Place on to a stove top and let it simmer. Do not let it boil.

Crack your eggs into a small bowl so it is easier to pour into the water. Once the water is simmering, grab a whisk and stir the water until you get a whirlpool. Once you can see the bottom of the pot quickly pour the egg into the open space and leave it. The egg will attach itself to the bottom of the pot and form a perfect poached egg. Let it cook for 3-4 mins. Repeat with the other egg.

While the egg is cooking, mix the yoghurt with 1 tbsp of water until you get a smooth creamy texture. Add the mint and mix together.

Melt the butter in a small pan. Add the garlic and cook until the butter has slightly browned.

Place the eggs in a plate and smother it with the delicious yoghurt and pour the sauce all over it. Serve immediately with a crusty piece of bread.

You can change this recipe around and use ingredients that you prefer but it's essential that you have the poached egg and the yoghurt.


  • Mix the garlic with the yoghurt and turn the butter into a mint burnt butter sauce.
  • Add fresh chilli or powdered chilli to the sauce to give the dish a bit of a punch

Hope you enjoy!

1 comment:

  1. A granny will never steer you wrong when it comes to cooking. Trust me! (And trust them)


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