Olive oil çılbır is a heart-healthy take on the classic dish, made with olive oil instead of butter; a softly poached egg is set over garlicky yoghurt and finished with a drizzle of chilli-flecked olive oil. Quick to make with budget ingredients, this breakfast dish still demands a good poaching technique.
Mix the yoghurt with crushed garlic and salt and spread it over the base of two serving plates.
Add the vinegar to boiling water, lower to a simmer, slide the egg in from a small bowl, and cook until the white sets and the yolk stays soft.
Warm the olive oil in a small pan, add the chilli flakes and toast for a few seconds, then remove from the heat.
Lift the poached egg out, place it on the yoghurt, drizzle over the chilli-flecked olive oil and serve immediately.
Crack the egg into a small bowl first and slide it into the water from there; cracking it straight into the pot scatters the white. Allergens: contains egg and dairy (yoghurt).
Adding a teaspoon of vinegar to the water helps the white hold together and gives the egg a neater shape; if you do not like the smell of vinegar, lemon juice gives the same effect.
Admin DadaGastro · verified in test kitchenZeytinyağını pul biberle kavururken süreyi kısa tutmama rağmen kenarları biraz yandı, tavayı ateşten daha erken mi almam gerekiyor, yoksa zeytinyağı miktarını biraz artırmam mı daha doğru olur acaba?
Suya sirke eklemeyi unuttum ve yumurtanın akı tencerede iyice dağıldı, tarifte önerilen tatlı kaşığı sirkeyi eklesem gerçekten toparlanmaya yeterli mi, yoksa miktarı biraz daha artırmalı mıyım acaba?
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