Gluten-Free Turkish Eggs (Cilbir)

Ingredients

• 4 Eggs
• 2 cups Greek Yogurt
• 2 cloves Garlic
• 4 tablespoons Butter
• 1 teaspoon Red Pepper Flakes
• 1 teaspoon Dried Mint
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper
• 2 tablespoons Fresh Dill
• 4 slices Gluten-Free Bread

Instructions

1. 1In a medium bowl, combine the 2 cups Greek Yogurt with the 2 cloves Garlic (minced), 0.5 teaspoon Salt, and 0.25 teaspoon Black Pepper. Stir until everything is well combined.
2. 2Place a small saucepan over medium heat (around 350°F / 175°C). Add the 4 tablespoons Butter and let it melt. Once melted, add the 1 teaspoon Red Pepper Flakes and 1 teaspoon Dried Mint. Cook for 1 to 2 minutes, stirring occasionally, until the spices are fragrant and the butter is lightly browned.
3. 3Bring a separate pot of water to a gentle simmer. Carefully crack the 4 Eggs into the simmering water. Poach the eggs for 3 to 4 minutes, or until the whites are set and the yolks are still runny. Use a slotted spoon to carefully remove the poached eggs from the water.
4. 4Divide the garlic yogurt mixture evenly among 4 plates, spreading it to create a base.
5. 5Carefully place one poached egg on top of the yogurt on each plate.
6. 6Drizzle the spiced butter mixture from the small saucepan over each of the poached eggs and yogurt.
7. 7Sprinkle the 2 tablespoons Fresh Dill over the top of each plate.
8. 8Serve immediately with the 4 slices of Gluten-Free Bread on the side.

Substitutions

Related Guides