Cilbir - Turkish Poached Eggs on Yoghurt

Serves 2


  • 1 cup full fat unsweetened yoghurt
  • 2 cloves garlic, finely chopped
  • 1 tsp dried dill tips
  • 2 tsp chopped mint
  • sea salt
  • 4 Henergy Cage Free eggs
  • freshly ground black pepper
  • 2 tbsp butter, melted
  • 1 tsp smoked paprika


  1. Pour the yoghurt into a bowl and mix in the garlic, dill and mint. Season to taste with sea salt.
  2. Heat a frying pan of water to the boil, reduce to a rapid simmer and poach eggs to your liking.
  3. Melt the butter in a small saucepan until it is a light golden brown colour.
  4. Divide the yoghurt between two plates and place eggs on top.
  5. Dust with smoked paprika and ground pepper.

Serving Suggestions

  1. Serve with toasted pita bread.