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Poached Eggs with Yogurt and Hot Red Pepper Sizzle

Updated February 23, 2016
This image courtesy of Joseph DeLeo

Here’s an unusual and delicious way to serve poached eggs, called cilbir in Turkey. Once you’ve poached your eggs, you set them in hot ceramic dishes to keep them warm, smother them with yogurt and then you devote full attention to preparing the last-minute sizzle of butter and hot red pepper. This sizzle heightens the flavor of the eggs and balances the richness of their garlic-yogurt toppings. Serve with hot toast.

Serves2

Cooking Methodpoaching

CostInexpensive

Moderate

Total Timeunder 1 hour

Recipe Coursemain course

Dietary Considerationgluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian

Mealbreakfast, brunch

Taste and Texturecreamy, hot & spicy, rich, spiced, tangy

Ingredients

  • 6 ounces sheep’s, goat’s, or cow’s milk yogurt
  • 1 garlic clove, peeled
  • ½ teaspoon coarse salt
  • 1 tablespoon white vinegar
  • Kosher salt
  • 4 very fresh eggs at room temperature
  • 4 tablespoons (½ stick) unsalted butter at room temperature
  • ½ teaspoon Marash or Aleppo pepper
  • Pinch of sweet or hot paprika
  • 2 small cazuelitas, porcelain remekins, or small gratin dishes

Instructions

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