Turkish Poached Eggs with Garlic-Chili Yogurt & Peppery Arugula Microgreens

March 09, 2022

Turkish Poached Eggs with Garlic-Chili Yogurt & Peppery Arugula Microgreens

Author: Allie, Hamama Happiness Manager

Prep Time: 5 minutes

Cook Time: 5 minutes

Makes: 2 servings

This is my take on Çılbır! Turkish Çılbır is a breakfast dish consisting of poached eggs served over a bed of creamy chili-garlic yogurt topped with a drizzle of salted browned butter and a sprinkle of red pepper flakes. I served it up with some warmed lavash (thinned flatbread) to scoop up all of the goodness. If you want to try something new, this savory breakfast from Turkey is absolutely worth trying!

Ingredients:
 

  • 1 cup plain Greek yogurt, brought to room temperature
  • 1 small clove garlic, finely grated
  • 1 Tbsp Chili-Onion Crunch, or more to taste
  • Flaky sea salt and freshly ground pepper, to taste
  • 2 tbsp butter
  • ½ tsp smoked paprika
  • Red pepper flakes, to taste
  • 2-4 large eggs (depending on how many eggs each person wants!)
  • Handful of Hamama Peppery Arugula Microgreens
  • Green Onions, Sliced for garnish

Lavash, Pita or your favorite toasty bread for serving

Instructions:
 

  1. Combine the Greek yogurt, chili-onion crunch & minced garlic in a small bowl. Season with salt and pepper.
  2. Fill a large saucepan with about 4 inches water; bring to a boil. You can add a tiny bit of vinegar to the water to help keep the egg white together.
  3. Once the water is boiling, reduce heat to a simmer. Use a wooden spoon to stir the water to create a vortex. This helps create perfectly round poached eggs.
  4. Break 1 egg into a cup and slowly slide into the water. Repeat with remaining eggs (but don’t poach more than 2 eggs at a time). Cook until whites are set but yolks are still soft, about 2 ½ - 3 minutes.
  5. With a slotted spoon, transfer the eggs to a paper towel-lined plate.
  6. Brown the butter in a small saucepan (cook on medium heat, stirring constantly, until nutty and golden brown with foam forming on top. Stir in a small pinch of salt and the paprika and red pepper flakes (or cayenne); remove from heat.
  7. Divide the yogurt mixture between 2 plates. Top each plate with 1-2 poached eggs and drizzle with the warmed, seasoned browned butter. Garnish with pepper, green onion & peppery arugula microgreens. Serve with warm lavash or pita bread.

Make this recipe today!

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