HIGHLIGHTS

Close
Grocery Coupons

Grocery Coupons

Members can print free savings coupons

Brain Health Center

Brain Health Center

Learn how to live smart and stay sharp

Amazon Kindle

Amazon Kindle

Members save on e-
readers and tablets

Caring for loved ones?

Caring for loved ones?

Find the resources you need

Contests and
Sweeps

Safe Driving in 2014 Sweepstakes

Learn how AARP Driver Safety can help you stay safe—and enter for a chance to win $1,000. See official rules.

Most Popular
Articles

Viewed

Commented

Poached Eggs with Yogurt and Hot Red Pepper Sizzle Recipe

Cookstr
Course: Main Course
Total Time: Under 1 Hour
Skill Level: Moderate
Cost: Inexpensive
  • Print
  • Bookmark
  • Recommend
Poached Eggs with Yogurt and Hot Red Pepper Sizzle

Photo by: Joseph De Leo

Here’s an unusual and delicious way to serve poached eggs, called cilbir in Turkey. Once you’ve poached your eggs, you set them in hot ceramic dishes to keep them warm, smother them with yogurt and then you devote full attention to preparing the last-minute sizzle of butter and hot red pepper. This sizzle heightens the flavor of the eggs and balances the richness of their garlic-yogurt toppings. Serve with hot toast.

Yield: Serves 2

INGREDIENTS

  • 6 ounces sheep’s, goat’s, or cow’s milk yogurt
  • 1 garlic clove, peeled
  • ½ teaspoon coarse salt
  • 1 tablespoon white vinegar
  • Kosher salt
  • 4 very fresh eggs at room temperature
  • 4 tablespoons (½ stick) unsalted butter at room temperature
  • ½ teaspoon Marash or Aleppo pepper
  • Pinch of sweet or hot paprika

Preferred clay pot:

  • 2 small cazuelitas, porcelain remekins, or small gratin dishes

Directions

1. Drain the yogurt in a sieve lined with a paper towel for 30 minutes, until thickened.

2. In a small bowl, mash the garlic to a paste with the salt. Add the yogurt and blend well. Set aside at room temperature.

3. About 20 minutes before serving, put 2 small cazuelitas in a wide saucepan of water to cover. Set over medium heat and slowly bring to a simmer. Carefully transfer the cazuelitas to a doubled kitchen towel to drain. Leave the pot of water on the stove.

4. Add the vinegar to the water and maintain at a simmer. One by one, break an egg onto a saucer and slip into the water. Cover the pot, turn off the heat, and poach the eggs until the whites are set but the yolks are still soft, about 2½ minutes.

5. Carefully remove the eggs with a slotted spatula and place 2 eggs in each warm cazuelita. Top each egg with one-quarter of the garlic yogurt.

6. Quickly melt the butter in a small conventional saucepan. Add the Marash pepper and paprika and stir; the butter will turn bright red. Drizzle the butter over each serving, leaving the paprika powder and pepper flakes behind in the saucepan. Serve at once.


© 2009 Paula Wolfert
NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

408kcal (20%)
177mg (18%)
1mg (2%)
363mcg RAE (12%)
299mg
25mg
16g
5g
0g
6g
496mg (165%)
816mg (34%)
20g (98%)
36g (55%)
2mg (12%)

Discounts & Benefits

From companies that meet the high standards of service and quality set by AARP.

Denny's Ranchero Tilapia

Members save 15% every day when dining at participating Denny's restaurants.

Outback Steak

Members save 15% Mon-Thurs & during weekend lunch at Outback Steakhouse.

McCormick and Schmicks (McCormick and Schmicks)

Members save 10% every day when dining at McCormick and Schmick's.

Member Benefits

Members receive exclusive member benefits & affect social change. Join Today