Çilbir (poached eggs with yogurt)

If you’re looking for a simple yet satisfying breakfast, you might want to try cilbir, a traditional Middle Eastern dish of poached eggs served over garlicky yogurt and topped with a spicy butter. I like a thick and tangy greek yogurt but it's not necessary. Cilbir is easy to make with just a few ingredients, and it’s packed with protein and flavor. You can enjoy cilbir with some crusty bread, soft flat bread or on its own.

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Ingredients

• 2 eggs to poach

• 2 teaspoons vinegar

• 1/2 teaspoon salt

Garlic Yogurt

• 3/4 cup yogurt (preferably a thick yogurt)

• 1 tablespoon crushed or finely chopped garlic

• 1/2 teaspoon dried mint

• 1/2 teaspoon dried dill

• 1/2 teaspoon cumin (optional)

• salt to taste

Spiced Butter

• 1 tablespoon butter

• 1 teaspoon cumin

• 1 teaspoon paprika

• 1/2 teaspoon Aleppo pepper flakes or chilli flakes

Optional toppings

• fresh chopped herbs

• toasted pine nuts

• crumbled feta

• chili flakes

Method

• First make your garlic yogurt by mixing the crushed garlic, mint, dill salt and cumin into the yogurt. Set aside to come to room temperature.

• Melt butter in a small saucepan or small skillet over medium/low heat. when it is melted and bubbling add in the cumin, paprika, and pepper or chilli flakes. Stir then set aside to let the flavours infuse.

• Fill a medium saucepan with water about 3 to 4 inches, about a finger length deep, and bring to a boil. Reduce to heat to low and add the vinegar and salt. Crack an egg into a small bowl or cup and slowly slide the egg into the water. Repeat with the other egg. Cook for 3 minutes. If you have small eggs reduce the time by about half a minute.

• While the eggs are poaching, spread the yogurt mix onto a plate. Remove the eggs from the water with a slotted spoon, pat dry, and place them onto the yogurt. Drizzle over the spiced butter. Top with any optional toppings you like.

Notes

• On poaching: Poaching eggs can be intimidating and some people have a sensitive palate and can taste the vinegar. If you prefer a simple method there are silicone poachers that float on top of the water. These are easier to use and don't require vinegar but take a bit longer. If using, rub a small amount of oil in the pod and crack the egg in the pod. Once the water is boiling turn it off, place the pods on the surface of the water and cover the pot. cook for 6 to 7 minutes depending on egg size.