Eggs with Yogurt Cilbir-Turkey

Servings: 3
Total time: 20 min

6 eggs
½ kg yogurt
3 large garlic cloves
4 tbsp fresh butter
1 tsp red pepper, coarsely ground
2 middle-sized onions
plenty water


Cut the onions in julienne

Boil water in a fairly big pot.

Break the eggs one by one and pour them in a plate, being careful not to break the yolk.

To ensure a homogenous cooking, let them “glide” from the plate into the boiling water.

Within three minutes the eggs are ready but if you prefer hard-boiled, allow them to cook for another minute or so.

Meanwhile brown the butter in a skillet and add the garlic and onion.

At the last possible moment add the coarsely ground red pepper and turn off the fire.

Remove the eggs from the pot using a skimmer and place them in a deep plate.

Cover the eggs with plenty of yogurt and pour the hot butter over them.


Serve immediately.