Recipe type: Breakfast/Brunch
Cuisine: Turkish
Serves: 2 people
  • 1 large garlic clove
  • kosher salt
  • 1 cup full-fat Greek yogurt at room temperature (see note)
  • ½ teaspoon tahini
  • 4 tablespoons unsalted butter
  • ½ teaspoon paprika
  • ⅛ teaspoon turmeric
  • pinch of cayenne
  • 4 eggs
  • 1 tablespoon white vinegar
  • 4 slices of rustic bread, sliced
  • extra virgin olive for brushing
  • 2 tablespoons parsley, finely chopped
  1. Using a mortar and pestle mash the garlic and ½ teaspoons of salt together until it forms a paste. If you do not have a mortar and pestle - mince the garlic and sprinkle with salt. Then take your knife placed at a 45 degree angle to the cutting board, and scrape the garlic across the board until it forms a paste.
  2. Scoop the garlic paste into a medium bowl and stir in the the yogurt and tahini. Allow the yogurt mixture to sit out on the counter while you complete the rest of the dish.
  3. In a small saucepan over medium-low heat, melt the butter and add the paprika, turmeric, cayenne, and a pinch of salt. Stir well to combine and once the butter sizzles, remove from heat (do not let it burn). Pour through a fine-meshed sieve into a small bowl (you don't have to strain the spiced butter, but it certainly makes it pretty). Keep the butter in a warm place.
  4. To poach the eggs, fill a deep saucepan with water and the vinegar. Bring to a boil. Meanwhile, crack the eggs into separate bowls. Once the water comes to a boil, turn off the heat. Using a spoon, swirl the water in one direction creating a whirlpool effect. Holding the bowl containing one of the eggs just above the surface of the water, carefully slide the egg into the center of the whirlpool. Do this again with the second egg. Cover the pan with a lid and let it cook for 3 minutes (no peeking!) Once cooked, use a slotted spoon to gently lift the eggs out of the water. Gently transfer to a paper towel to drain.
  5. Brush the toast with olive oil and toast in a pan until golden brown.
  6. To serve, spoon some of the spiced butter onto two plates. Scoop the yogurt on top of the butter and then gently place the eggs on top. Drizzle the remaining butter over the top and sprinkle with parsley. Serve with toast and enjoy!
Personally, I like to strain my yogurt for at least a day so it's nice and thick. Make sure your yogurt is room temp, if the yogurt is too cold the spiced butter will seize when it's poured over.
Recipe by at http://hapanom.com/cilbir-turkish-poached-eggs-in-yogurt/