Discover our modern twist on Turkish Eggs, also known as Cilbir – a classic, comforting dish loved across Turkey for breakfast or lunch. Our recipe combines creamy garlicky yoghurt, perfectly poached eggs and a warm drizzle of our Papa Palermo Extra Virgin Olive Oil, for bold, irresistible flavor.
Ingredients:
1 cup plain Greek yoghurt
– 1 to 2 garlic cloves (finely minced)
– 2 eggs
– 3 tablespoons of Papa Palermo Extra Virgin Olive Oil
– 2 teaspoons Aleppo pepper (or red pepper
flakes)
– Papa Palermo Mediterranean Sea Salt
– 2 slices of bread
– Fresh herbs on top (dill)
Instructions:
1. In a small mixing bowl, combine the room-temp yogurt and garlic, add the salt and pepper and whisk well. Divid the yoghurt
mixture between two serving bowls and set aside for now.
2. Bring a medium saucepan full of water to boil. Stir in the vinegar.
3. Meanwhile, crack an egg into a small fine mesh sieve over a small bowl. Gently swirl the eggs in the sieve to drain the liquidy part
of the egg whites (this gives you a neater-looking poached egg). Transfer the egg to a ramekin.
4. When the water is ready, using a wooden spoon, stir the water to create a vortex and cook for 2-3 minutes. When ready, using a slotted spoon, transfer the egg to a plate thats been lined with parchment paper.
