Garlicky Yogurt Topped with Çılbır, Turkish Poached Eggs

This is the part of our 2024 project: The Alphabet Challenge. Hosted by Wendy of A Day in the Life on the Farm, I thought this would be a fun culinary adventure. We will be posting every two weeks. I hope you follow along...or join in as you can. This has been fun. I can't believe that we only have one more letter to go.

Y is for...

• Fresh Fruit Yogurt Parfait Recipe by Blogghetti

• Garlicky Yogurt Topped with Çılbır, Turkish Poached Eggs by Culinary Cam (you're here)

• Jalapeño Yellow Cornmeal Brown Sugar Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

• Japanese Milk Bread with Yudane (Shokupan) by Karen’s Kitchen Stories

• Kiwi Yogurt Whip by Sneha’s Recipe

• Thandai Baked Yogurt by Mayuri’s Jikoni

• Tzatziki by A Day in the Life on the Farm

• Y is for Yeast: Gingerbread Cinnamon Rolls by Jolene’s Recipe Journal

• Yemma Aouïcha – Eggplant with Chickpeas by Food Lust People Love

• Yuca Paratha by Magical Ingredients

• Yuzu Pie by A Messy Kitchen

Garlicky Yogurt Topped with Çılbır, Turkish Poached Eggs

If you follow me regularly, you'll know that I am a savory girl to the core. When my family wants something sweet for breakfast, I will almost always make myself a savory option. Now that Jake is off of sugar, I get to make all the savory deliciousness I prefer. He would usually object to a garlic-heavy dish in the morning, but he actually loved this.

This isn't really a recipe. It's super simple and a flexible process that can lean into whatever you happen to have on-hand. I switch out the cumin for fresh herbs when I have them. But there is always the garlic!

Ingredients

Yogurt

• 1 cup Turkish or Greek yogurt

• 2 to 3 cloves garlic, peeled and minced

• 1/4 teaspoon ground cumin

• 1 Tablespoon freshly squeezed lemon juice

• salt and pepper to taste

• Optional: fresh herbs such as dill, parsley, or mint

Eggs

• 3 eggs (or more if needed)

• water

Serving

• olive oil

• salt

• pepper

• Aleppo pepper flakes

Procedure

Yogurt

Whisk everything together in a small mixing bowl and set aside until ready to serve.

Eggs

Fill a saucepan with 3 to 4 inches of water. Bring water to a boil, then lower the heat until the water is at a simmer. Crack eggs into the simmering water. Turn off the heat and cover the pan. Let sit for 4 minutes. This results in eggs whose whites are completely cooked and the yolks are still runny. See photo above! Gently lift the poached eggs out of the pan with a slotted spoon and serve.

Serving

Spoon yogurt onto a serving platter. Top with eggs. Drizzle with olive oil. Sprinkle with salt, pepper, and Aleppo pepper flakes. Serve immediately.

The Alphabet Challenge So Far...

My posts are below with links to everyone else's recipes. I skipped letter 'F' apparently. Enjoy!

• A Reclaimed Æbleskiver Pan + Æbleskiver Bread Pudding

• Börek with a California Twist

• Crab-Stuffed Ravioli

• Dark Chocolate-Juniper Panna Cotta

• Elderflower & Roasted Strawberry Layer Cake

• Aïgo Bouido (Provençal Garlic Soup)

• Halva with Fiori di Sicilia

• I Scream, You Scream, We All Scream for Saffron-Cardamom Ice Cream

• Bulgogi-Inspired Oven Beef Jerky

• Purple Napa Kimchi

• Lingcod Over Legumes

• Mushrooms in My Cookies? Yep. Candy Cap Cookies.

• Nocino, Italian Green Walnut Liqueur

• How to Shuck Oysters and a Few Serving Ideas

• A Parade of Pickles, Including Pickled Chard Stems

• Quesabirria Tacos

• Rose Petal-Strawberry Granita

• Buttermilk Shortcakes with Macerated Berries

• Toasted Croutons

• Curry Udon with Prawns

• Teriyaki Sauce-Swabbed Venison Burgers on Seeded Sourdough Buns

• Xoconostle Tartlets

One more letter to go. What are we going to do at the end of the year?!?! Maybe I'll have to go through the weeks and try some of the other bloggers' creations.