Poached Eggs with Yogurt and Chili Butter (Çilbir) – super high in protein, few ingredients, simple to make and less than $2 per serving
Poached Eggs with Yogurt and Chili Butter (Çilbir) – super high in protein, few ingredients, simple to make and less than $2 per serving
by pumpkinpenne
10 Comments
pumpkinpenne
Eggs are a staple in the diets of most budget-conscious folks, but I’ve been getting so tired of cooking eggs the same way every day. It can be hard to get inspired when you don’t have a lot of means but this Poached Eggs with Yogurt and Chili Butter (Çilbir) recipe is perfect for those of you who are looking to switch things up.
* 7 oz. full-fat Greek or Turkish yogurt ($0.94) * 2 large eggs ($0.60) * ½ clove garlic ($0.08) * ¼ tsp. Aleppo Pepper flakes, or chile / pepper flakes ($0.05) * 1 Tbsp. butter ($0.25) * Handful of dill (optional) ($0.48) * salt, to taste * bread, for serving ($1.50)
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**Instructions:**
**Step 1:** Finely mince garlic and chop dill, if using. In a small bowl, mix yogurt with garlic and dill. Add a pinch of salt and mix together, adding more salt if needed. Dollop the yogurt mixture onto the center of your serving plate, using a spoon to push the yogurt filling outwards, making a shallow well to hold your eggs later.
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**Step 2:** Fill a medium pan with 3 inches of water and bring to a boil. Set the serving plate of yogurt near the pan of water so the yogurt can come to room temperature.
**Step 3:** Carefully crack one egg into a fine-mesh sieve placed on top of a bowl. Once the liquidy part of the white falls through the sieve bowl, take the remaining egg and transfer it into a small dish or container so it will be easier to slide the egg gently into the simmering water. Repeat the straining step with the additional egg. Lower your boiling water to a very gentle simmer—you should see only a few small bubbles coming up from the water.
​
**Step 4:** To poach: set a timer for 3 minutes and gently slide in the strained egg into the water. 30 seconds after the first egg goes in, add the second egg. After 2-2 ½ minutes, remove the first egg with the help of a slotted spoon and spatula, draining until any excess water is removed. Place eggs directly into the well of yogurt on the serving plate.
**Step 5:** melt butter on medium low heat in a small saucepan. Once the butter is melted, add 1 tsp. of Pul biber, remove from heat, and spoon directly on top of the eggs and yogurt. Garnish with additional dill sprigs, if using, and serve with bread.
Nishi_garg
yummm!!
sanwfa
Isit ok to mix egg & yogurt/curd together??
Northernskylights
Looks yummy :-)
nickinkorea
Ayyyy! This is me and my girlfriends sunday breakfast, seriously its incredible, cheap, healthy, and it feels fancy! Turkish food rules!
Mustard-Mayhem
That looks gross as hell lmao
troxwalt
What do you do with the whites?
MaiYoKo
That looks amazing and like it would be an expensive brunch item at a trendy restaurant!
maggie081670
Pul biber?
inglefinger
Just made this for breakfast, but steamed the eggs in a leaf of cabbage. Thanks so much for the suggestion!
10 Comments
Eggs are a staple in the diets of most budget-conscious folks, but I’ve been getting so tired of cooking eggs the same way every day. It can be hard to get inspired when you don’t have a lot of means but this Poached Eggs with Yogurt and Chili Butter (Çilbir) recipe is perfect for those of you who are looking to switch things up.
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Hope you guys enjoy! [If you want to see the recipe with process pics, visit here :)](https://www.kitchenful.com/recipes/c41598aa-51f0-4917-ad12-ff5d982be22e?rp)
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Serves 2
Prep Time: 5 minutes
Cook Time: 5 minutes
**Price per serving: ~$1.95**
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​
**Ingredients:**
* 7 oz. full-fat Greek or Turkish yogurt ($0.94)
* 2 large eggs ($0.60)
* ½ clove garlic ($0.08)
* ¼ tsp. Aleppo Pepper flakes, or chile / pepper flakes ($0.05)
* 1 Tbsp. butter ($0.25)
* Handful of dill (optional) ($0.48)
* salt, to taste
* bread, for serving ($1.50)
​
​
**Instructions:**
**Step 1:** Finely mince garlic and chop dill, if using. In a small bowl, mix yogurt with garlic and dill. Add a pinch of salt and mix together, adding more salt if needed. Dollop the yogurt mixture onto the center of your serving plate, using a spoon to push the yogurt filling outwards, making a shallow well to hold your eggs later.
​
**Step 2:** Fill a medium pan with 3 inches of water and bring to a boil. Set the serving plate of yogurt near the pan of water so the yogurt can come to room temperature.
**Step 3:** Carefully crack one egg into a fine-mesh sieve placed on top of a bowl. Once the liquidy part of the white falls through the sieve bowl, take the remaining egg and transfer it into a small dish or container so it will be easier to slide the egg gently into the simmering water. Repeat the straining step with the additional egg. Lower your boiling water to a very gentle simmer—you should see only a few small bubbles coming up from the water.
​
**Step 4:** To poach: set a timer for 3 minutes and gently slide in the strained egg into the water. 30 seconds after the first egg goes in, add the second egg. After 2-2 ½ minutes, remove the first egg with the help of a slotted spoon and spatula, draining until any excess water is removed. Place eggs directly into the well of yogurt on the serving plate.
**Step 5:** melt butter on medium low heat in a small saucepan. Once the butter is melted, add 1 tsp. of Pul biber, remove from heat, and spoon directly on top of the eggs and yogurt. Garnish with additional dill sprigs, if using, and serve with bread.
yummm!!
Isit ok to mix egg & yogurt/curd together??
Looks yummy :-)
Ayyyy! This is me and my girlfriends sunday breakfast, seriously its incredible, cheap, healthy, and it feels fancy! Turkish food rules!
That looks gross as hell lmao
What do you do with the whites?
That looks amazing and like it would be an expensive brunch item at a trendy restaurant!
Pul biber?
Just made this for breakfast, but steamed the eggs in a leaf of cabbage. Thanks so much for the suggestion!