- Can it be made in advance?
- The yoghurt can be mixed in advance, but the eggs must be cooked fresh for the best experience.
Çılbır with garlic yoghurt and paprika
The classic basic recipe, where olive oil is used instead of (or alongside) butter to release the paprika, resulting in a lighter, Mediterranean version. The key here too is high-quality paprika, which not only colours but also flavours the oil. Simple, quick, and the perfect introduction to the world of Turkish breakfasts.
Ingredients
4
Eggs
250
g
Yoghurt
2
cloves
Garlic
3
tbsp
Olive oil (or butter)
1
l
Water
1
tbsp
Vinegar
1
tsp
Paprika
1
pinch
Salt
Shopping List (0)
Equipment Needed
- Saucepan
- Frying pan
Allergen Information
Egg
Milk
Instructions
1
✓
Prepare the garlic yoghurt.
Tip: Wait until it reaches room temperature.
2
✓
Poach the eggs in water with vinegar.
Tip: Do not salt the water, as salt can break down the egg white (though this is debated, vinegar ensures success).
3
✓
Heat the oil (or butter), remove from heat, and stir in the paprika.
Tip: The oil shouldn't smoke, just be hot.
4
✓
Serve the eggs on the yoghurt with the paprika oil.
Tip: Fresh bread is mandatory.
Recipe FAQ
Ingredients
- 4 Eggs
- 250 g Yoghurt
- 2 cloves Garlic
- 3 tbsp Olive oil (or butter)
- 1 l Water
- 1 tbsp Vinegar
- 1 tsp Paprika
- 1 pinch Salt