Çilbir – Turkish Poached Eggs Recipe {Primal, GF)

Is there anything better than poached eggs? Breakfast, lunch, dinner. It doesn’t matter, anything is better with with a perfectly poached egg. Hash, veggie stacks and bowls, you name it and I can put a poached egg on it. I love the velvety yolk and how it creates a sauce for whatever it’s on.

This was one of those meals where you just want to keep eating and eating and hope your bowl never becomes empty.

This dish uses coconut milk yogurt to stay paleo. It’s so rich, it complemented the rest of the dish wonderfully. It gets lightened up with some lemon zest and juice which adds a nice acidity to the dish.

The chimichurri style sauce is completely inspired by Lady and Pups recipe. I’m a HUGE fan of anchovies (some people snack on sardines, I snack on anchovies) and the herb mixture + the salty briny anchovies marry perfectly. Her recipe is slightly different than mine so be sure to check out both! I scaled it down a bit to be the perfect size for two servings and I also used fresh peppers instead of pickled.

The spiced butter, er ghee, is the icing on the cake if you will. It’s rich and buttery and combined with the yolk of the egg makes one fabulous concoction. Be sure to serve it with some paleo bread to soak up all the goodness.

All in all this meal comes together in just a few minutes. You can even whip up the chimichurri and the yogurt the day before so all you have to do before serving is poach the eggs and brown the ghee which takes less than 10 minutes. It really is that easy and your guests and YOU will be so impressed!

RECIPE CARD

4.67 from 3 votes

Turkish Poached Eggs

Is there anything better than poached eggs? Breakfast, lunch, dinner. It doesn’t matter, anything is better with with a perfectly poached egg.

Course Breakfast, Main Course

Cuisine Turkish

Keyword comfort food

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Author Maya Krampf from WickedSpatula.com

Servings 2

★ Review Print

Ingredients

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Yogurt Base

• 1 cup coconut milk yogurt
• 1/2 large lemon (juice and zest)
• 1 clove garlic (crushed into a paste)

Chimichurri

• 1 small handful fresh mint
• 1 large handful fresh parsley
• 1 clove garlic
• 2 medium anchovy fillets (I use a variety that is packed in olive oil & parsley)
• 1/2 medium jalapeño
• 1/4 cup olive oil
• sea salt (to taste)
• black pepper (to taste)

Spiced Browned Ghee

• 4 tablespoons ghee (or grass-fed butter)
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes

Poached Eggs

• 4 large eggs
• 1 splash apple cider vinegar

Click to convert between US & metric measurements:

Instructions

More TIPS about this paleo recipe in the post above!

1. Make the Yogurt: Stir the yogurt, lemon zest, lemon juice, and garlic paste together. Chill until ready to use.
2. Make the Chimichurri:Place all ingredients, minus the oil, in a food processor or mortar and pestle and combine until minced. Drizzle in the olive oil and season with salt and pepper to taste.
3. Poach the Eggs: Fill a large deep pot halfway with water and a splash of apple cider vinegar. Bring to a gentle simmer. Crack an egg into a shallow dish. With the back of a spoon stir the water until a whirlpool forms gently slide the egg into the center as close to the surface as you can. Poach just until the white is set. Remove with a slotted spoon and repeat with the remaining eggs.

4. Brown the ghee: In a small pot bring the ghee and spices to a bubble. Heat until it starts to turn golden in color.

5. Assemble:Divide the yogurt between two bowls and top with two eggs each. Drizzle the browned ghee over the eggs and divide the chimichurri between the bowls as well.

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