Poached Egg With Yogurt

Sample Dishes from Turkish Cuisine

Poached Egg With Yogurt (Çılbır)

Preparation

Fill a non-stick shallow pan with hot water about 3-4 cm (1 1/2-2 inch) deep. Add salt and vinegar; stir. Bring to boil. Reduce heat. Break an egg into a saucer and slip into simmering water. Slide egg toward side of pan to keep in shape. Cook below simmering point for 3-4 minutes. Cook other eggs one at a time. Remove eggs from hot water with slotted turner; drain. Arrange on a serving plate. Combine yogurt with crushed garlic pour over eggs. Heat oil in skillet. Add red pepper; stir. Sprinkle over yogurt. Serve hot.

Servings: 6

Nutritional Value
(in approximately one serving)

Regional Characteristics:

It is a a quick and refreshing dish, prepared especially on warm days; served for lunch or supper with pilaf and green salads.