Çılbır: Turkish Poached Eggs Pressure Cooker Recipe
Perfectly poached Turkish eggs done in the pressure cooker, served over garlicky Greek yogurt and topped with Aleppo pepper-infused olive oil. A quick, satisfying breakfast packed with creamy, spicy, and tangy layers.
Equipment
- 1 Mixing bowl Small, for garlic yogurt
- 1 Pressure cooker for poaching eggs
- 1 Small skillet for infusing oil
- 1 Slotted spoon to remove eggs
- 1 Paper towels for draining eggs
Ingredients
Main Ingredients
- 1 cup plain Greek yogurt whole milk, at room temperature
- 1 to 2 cloves garlic finely minced
- 2 eggs fresh
- 3 tablespoons extra virgin olive oil
- 1 to 2 tablespoons vinegar optional
- 2 teaspoons Aleppo pepper or red pepper flakes
Instructions
Instructions
- Mix the Greek yogurt with minced garlic in a small bowl and set aside at room temperature.
- Fill the pressure cooker with water and add optional vinegar. Bring it to pressure.
- Crack one egg into a small bowl. Create a gentle whirlpool in the cooker water and slide the egg in. Close the lid and poach for 3–4 minutes. Do a quick release and remove egg using a slotted spoon. Repeat for the second egg.
- While the eggs are cooking, heat olive oil in a small skillet over medium. Add Aleppo pepper, stir for 30 seconds to infuse.
- To serve, spread garlic yogurt on a plate, place poached eggs on top, and drizzle with spicy oil.
- Serve immediately with crusty bread or pita as desired.
Notes
Use room temperature yogurt to mellow the garlic. Optional vinegar improves egg shape. Make infused oil while eggs poach to save time.