Yogurt Poached Eggs (Cilbir)


  • 2 cloves garlic, mashed
  • ½ cup white vinegar
  • 1 cup plain full-fat yogurt
  • 1 tbsp dill, finely chopped
  • 4 eggs
  • 3 tbsp unsalted butter
  • 1 tsp paprika
  • Warm pita or country bread to serve
  • Salt and ground pepper to taste

How to make Yogurt Poached Eggs (Cilbir)

  1. Combine the dill, garlic, yogurt, salt, and pepper in a mixing bowl and stir well.
  2. Add salted water to a deep saucepan or cooking pot and bring to a boil.
  3. Reduce heat to medium.
  4. Add the vinegar and stir.
  5. Crack the eggs into the pot and poach for 2–3 minutes until the whites are firm and yolks are runny.
  6. Remove eggs and drain on paper towels.
  7. Place them on serving plates.
  8. Heat the butter in a medium saucepan or skillet over medium heat.
  9. Add the salt and pepper.
  10. Top the eggs with the yogurt mixture.
  11. Serve with warm bread.
  12. ENJOY!

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