Ingredients with Measurements:
- 4 large eggs
- 1 cup fresh spinach, chopped
- 1/2 cup canned artichoke hearts, drained and chopped
- 1/4 cup plain Greek yogurt
- 2 tablespoons unsalted butter
- 1 tablespoon white vinegar
- 1 garlic clove, minced
- Salt and black pepper to taste
- Red pepper flakes (optional)
Special equipment needed:
- Large saucepan
- Whisk
- Slotted spoon
- Mixing bowl
Step-by-step instructions:
1. Fill a large saucepan with water and bring it to a boil. Add 1 tablespoon of white vinegar and reduce the heat to low.
2. Crack the eggs into separate small bowls or ramekins.
3. In a mixing bowl, combine chopped spinach, chopped artichoke hearts, minced garlic, and Greek yogurt. Mix well.
4. Melt 2 tablespoons of unsalted butter in a small saucepan over low heat.
5. Using a whisk, create a whirlpool in the simmering water. Gently pour one egg into the center of the whirlpool.
6. Cook the egg for 3-4 minutes or until the egg white is set but the yolk is still runny. Use a slotted spoon to remove the egg from the water and place it on a paper towel to drain.
7. Repeat the process with the remaining eggs.
8. Divide the spinach and artichoke mixture into four serving bowls.
9. Place one poached egg on top of each bowl.
10. Drizzle the melted butter over the eggs and spinach mixture.
11. Season with salt, black pepper, and red pepper flakes (optional).
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Low heat
Serving size:
4 servings
Nutritional information:
Calories: 205
Fat: 16g
Protein: 11g
Carbohydrates: 5g
Fiber: 2g
Sugar: 1g
Sodium: 262mg
Substitutions for ingredients:
- Fresh spinach can be substituted with frozen spinach.
- Canned artichoke hearts can be substituted with fresh artichokes.
Variations:
- Add crumbled feta cheese on top of the spinach and artichoke mixture.
- Substitute Greek yogurt with sour cream or cream cheese.
- Add sliced cherry tomatoes on top of the spinach and artichoke mixture.
Tips and tricks:
- Use fresh eggs for the best results.
- Use a slotted spoon to remove the poached eggs from the water to avoid excess water.
- Serve immediately to prevent the eggs from getting cold.
Storage instructions:
This dish is best served fresh and should not be stored.
Reheating instructions:
This dish is not recommended for reheating.
Presentation ideas:
Serve the Spinach and Artichoke Çılbır in individual bowls with a sprinkle of red pepper flakes and a drizzle of melted butter on top.
Garnishes:
Garnish with fresh parsley or chives.
Pairings:
Serve with crusty bread or pita bread.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the egg whites are not setting, add more vinegar to the water.
- If the eggs are overcooked, reduce the cooking time.
Food safety advice:
- Use fresh eggs to avoid the risk of salmonella.
- Cook the eggs to an internal temperature of 160°F to ensure they are safe to eat.
Food history:
Çılbır is a traditional Turkish dish that is typically made with poached eggs, yogurt, and butter.
Flavor profiles:
This dish has a creamy and tangy flavor from the Greek yogurt and a slightly bitter flavor from the spinach.
Serving suggestions:
Serve the Spinach and Artichoke Çılbır for breakfast, brunch, or lunch.
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Region: Turkish