Ingredients with Measurements:
- 4 large eggs
- 1 cup fresh spinach, chopped
- 1/2 cup crumbled feta cheese
- 1/2 cup plain Greek yogurt
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 tablespoon white vinegar
- Salt and pepper, to taste
Special equipment needed:
- Large saucepan
- Skimmer or slotted spoon
- Mixing bowl
- Whisk
- Serving plates
Step-by-step instructions:
1. Fill a large saucepan with water and bring it to a boil. Add the white vinegar and reduce the heat to a gentle simmer.
2. Crack the eggs into separate small bowls or ramekins.
3. In a mixing bowl, combine the Greek yogurt, minced garlic, and a pinch of salt. Whisk until smooth.
4. Melt the butter in a small saucepan over low heat.
5. Add the chopped spinach to the butter and sauté for 2-3 minutes, until wilted.
6. Using a skimmer or slotted spoon, create a whirlpool in the simmering water. Carefully pour one egg into the center of the whirlpool. Repeat with the remaining eggs.
7. Poach the eggs for 3-4 minutes, until the whites are set but the yolks are still runny.
8. While the eggs are poaching, add the crumbled feta cheese to the spinach mixture and stir until the cheese is melted and combined.
9. Divide the spinach and feta mixture between four serving plates.
10. Use the skimmer or slotted spoon to remove the poached eggs from the water and place them on top of the spinach and feta mixture.
11. Spoon the garlic yogurt sauce over the eggs and sprinkle with salt and pepper, to taste.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Simmering water
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat: 19g
Carbohydrates: 6g
Protein: 15g
Substitutions for ingredients:
- Fresh spinach can be substituted with frozen spinach, thawed and drained.
- Feta cheese can be substituted with goat cheese or queso fresco.
- Plain Greek yogurt can be substituted with sour cream or crème fraîche.
- White vinegar can be substituted with apple cider vinegar or lemon juice.
Variations:
- Add sliced cherry tomatoes or roasted red peppers to the spinach and feta mixture.
- Top the dish with chopped fresh herbs, such as parsley or dill.
- Serve the dish with toasted bread or pita for dipping.
Tips and tricks:
- To prevent the eggs from sticking to the bottom of the saucepan, gently stir the water with a spoon before adding the eggs.
- Use fresh eggs for the best results.
- To keep the poached eggs warm while preparing the rest of the dish, place them in a bowl of warm water.
Storage instructions:
This dish is best served immediately and does not store well.
Reheating instructions:
This dish is not recommended for reheating.
Presentation ideas:
Serve the dish on a colorful plate with a sprinkle of fresh herbs.
Garnishes:
Fresh herbs, such as parsley or dill.
Pairings:
This dish pairs well with a side salad or fresh fruit.
Suggested side dishes:
Toasted bread or pita for dipping.
Troubleshooting advice:
- If the eggs are overcooked, reduce the poaching time or lower the heat.
- If the spinach and feta mixture is too thick, add a splash of milk or cream to thin it out.
Food safety advice:
- Use pasteurized eggs to reduce the risk of foodborne illness.
- Make sure the eggs are fully cooked before serving.
Food history:
Çılbır is a traditional Turkish dish that dates back to the Ottoman Empire. It is typically made with poached eggs, yogurt, and a spicy butter sauce.
Flavor profiles:
Creamy, tangy, and savory.
Serving suggestions:
Serve this dish for breakfast, brunch, or a light lunch.
Related Categories
Cooking Method: N/A
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Region: Turkish
Taste: Savory, Tangy, Creamy, Salty, Herbaceous