Gluten-Free Turkish Eggs Recipe
The other day I was hungry and realized I needed to get rid of some perishables before they went bad. So, since I have a little extra time on my hands these day, what with the whole quarantine situation, I decided to get creative in the kitchen. I had some Greek yogurt, a few eggs left in a pack, some fresh herbs, and some bread that had about two more days left before it would be stale. Hmm … what could I make?
Cilbir, a traditional Turkish dish that consists of poached eggs with yogurt, seemed like the perfect solution to use up these various odds and ends in my fridge. If you’ve never had this dish, trust me when I say it’s delicious! Many of us wouldn’t think of the combination of eggs and yogurt like this, but once you try it, you’ll understand why this dish dates back as far as the 15th century, where Ottoman sultans would feast on it.
Recipe notes: The eggs shine in this dish, so I feel it’s important to use good quality eggs (I used Nature’s Yoke pasture-raised eggs). You can use dairy-free Greek-style yogurt, if needed.
- 1 tablespoon rice vinegar or white vinegar
- 2 large pastured eggs
- 1 large or 2 small cloves garlic
- ½ teaspoon kosher or fine sea salt
- 1 cup Greek yogurt
- 1 tablespoon minced fresh dill
- 1 tablespoon minced fresh mint
- 2 tablespoons butter
- ½ teaspoon red chili flakes
- Gluten-free bread or pita
- Put about 3 inches of water and the vinegar in a pot and bring to a simmer. Break an egg into a small ramekin then gently pour the egg from the ramekin into the simmering water. Repeat with the other egg. Let simmer for 3 minutes or until the whites are set. Remove from the water with a slotted spoon and place on paper towel to dry.
- Peel the garlic and place on a cutting board with the garlic. Chop the garlic roughly then, holding the blunt side of the knife, scrape the garlic and salt together with the sharp side of the knife until it forms into a paste. Stir this into the yogurt. Reserve a bit of the dill and mint for garnish then stir the rest into the yogurt.
- Melt the butter in a small skillet. Add the red pepper flakes and cook for 30 seconds.
- Place the yogurt in a serving bowl. Add the eggs and drizzle with the butter. Garnish with the reserved herbs and serve with bread or pita.
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