Cilbir

4
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In


"This Turkish dish is perfect for a light supper or brunch. Instead of, or as well as, the onions you can use 2 crushed cloves of garlic cooked gently in the butter for 1 minute, or until softened."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (140.7 g)
  • Calories 219.4
  • Total Fat - 17.1 g
  • Saturated Fat - 9.1 g
  • Cholesterol - 240.9 mg
  • Sodium - 197.5 mg
  • Total Carbohydrate - 4.8 g
  • Dietary Fiber - 0.7 g
  • Sugars - 2.8 g
  • Protein - 11.9 g
  • Calcium - 89.2 mg
  • Iron - 1.2 mg
  • Vitamin C - 2 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 300 F. Melt 3/4 oz. butter in a heavy-bottomed frying pan and cook the onion over low hear for 15 minutes, or until golden brown. Remove the pan and allow to cool slightly. In a small bowl, combine the onion yogurt and salt, to taste.

Step 2

Divide the yoghurt mixture among four ovenproof ramekins, each measuring about 3 inches in diameter and 1 1/2 inches deep. Place on a tray in the oven to heat gently.

Step 3

Meanwhile, fill a large deep frying pan 3/4 full of water, add a pinch of salt, and bring to a gentle SIMMER. Gently break the eggs, one at a time, into a small bowl and slide each egg into the water. Reduce the heat so that the water barely moves. Cook for 2-3 minute, or until the eggs are just set. (Or longer, if you don't like runny yolks!) Remove with a slotted spoon and pat off any excess water using paper towels. Place an egg in each ramekin and season with salt and pepper.

Step 4

Melt the remaining butter in a small saucepan and add the paprika. Drizzle over the eggs and serve at once.

Tips & Variations


No special items needed.

Related

pelysma

This recipe is very easy and delicious. My DH loved it. I loved the flavor but I had a hard time with the texture of the runny yellow yolk. Not the recipes fault.

review by:
(1 Aug 2017)

KATO BABY

Wow Lori, I love poached eggs and this lovely recipe takes it to new heights. The sour cream and onions are wonderful heated up, bringing a new texture to the dish. Thank you for sharing a recipe, that I will surely enjoy again and again. Made for CQ4.

review by:
(27 Jul 2017)