Ingredients:
- 4 large eggs
- 2 cups plain yogurt
- 2 cloves garlic, minced
- 2 tbsp white vinegar
- 2 tbsp olive oil
- 1 tsp ground paprika
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
- Red pepper flakes for extra kick (optional)
Instructions:
- Poach the Eggs:
- Fill a wide pan with water and add white vinegar.
- Bring the water to a gentle simmer.
- Crack each egg into a small bowl and gently slide them into the simmering water.
- Poach the eggs for about 3-4 minutes for a runny yolk or longer if you prefer them firmer.
- Remove the poached eggs with a slotted spoon and set them aside.
- Prepare Garlic Yogurt:
- In a bowl, combine plain yogurt and minced garlic. Mix well.
- Season the yogurt with salt and pepper to taste.
- Assemble Cilbir:
- Spread a generous layer of garlic yogurt on serving plates.
- Place the poached eggs on top of the yogurt.
- Drizzle Olive Oil and Add Paprika:
- Drizzle olive oil over the poached eggs.
- Sprinkle ground paprika for color and flavor.
- Garnish and Serve:
- Garnish the Turkish Eggs (Cilbir) with chopped fresh parsley.
- For those who love a bit of heat, add red pepper flakes.
- Dip and Enjoy:
- Grab a piece of warm bread and dip it into the creamy yogurt and runny egg yolk. Pure breakfast bliss!
- Optional Twist: Avocado Edition
- For an extra twist, add slices of ripe avocado on the side. The creamy avocado pairs wonderfully with the garlicky yogurt.
This Turkish Eggs Breakfast is not just a meal; it’s a morning masterpiece!