Poached Egg Yogurt Bowl
If you’re looking to elevate your breakfast or brunch, this Poached Egg Yogurt Bowl is a must-try. Inspired by çılbır, a classic Turkish dish, this recipe combines tangy, garlicky yogurt with tender poached eggs and a decadent drizzle of chili crisp.
The creamy yogurt base is made by mixing rich Greek yogurt with lemon juice, freshly grated garlic, salt, and pepper. This simple combination creates a zesty, smooth canvas that’s perfect for layering bold flavors.
The poached eggs, with their soft, golden yolks, spill into the yogurt for an irresistible combination of flavors. Poaching may seem tricky, but it’s surprisingly straightforward with a gentle simmer and a steady hand. The eggs add the perfect richness that complements the chili crisp's heat and crunch.
Unlike chili oil, chili crisp has a delightful crunch and a spicy, smoky flavor, thanks to crispy bits of garlic, shallots, and peppers. Drizzled over the eggs and yogurt, it adds a complex, slightly nutty heat that takes this dish to the next level.
To balance the boldness of the chili crisp, pickled red onions provide a tangy, refreshing crunch, while fresh dill lends a herby brightness. Serve everything with slices of crusty bread, perfect for scooping up every creamy, runny, spicy bite. This indulgent yet simple dish is ideal for a special brunch or an everyday breakfast treat.
Poached Egg Yogurt Bowl
Ingredients
- ¾ cup Greek yogurt (full-fat or low-fat)
- 1 tsp fresh lemon juice
- 1 small garlic clove, finely grated
- ¼ tsp salt
- ¼ tsp black pepper
- 2 large eggs (for poaching)
- 2 tbsp pickled red onion
- 1 tbsp chili crisp
- 1 tsp fresh dill, for garnish
- 1 slice of crusty bread, for serving
Instructions
- In a medium bowl, mix Greek yogurt, lemon juice, grated garlic, salt, and black pepper until smooth and creamy. Adjust salt and pepper to taste.
- Spread the yogurt mixture into a shallow bowl or plate for serving.
- Heat water in a medium saucepan until it reaches a gentle simmer (not boiling). Add a splash of vinegar (optional) to help the egg whites set.
- Crack one egg into a small bowl, then gently slide it into the water. Repeat with the second egg.
- Poach the eggs for 3–4 minutes for a runny yolk or longer if you prefer a firmer yolk. Use a slotted spoon to transfer the eggs to a plate lined with a paper towel to drain.
- Top the yogurt base with the poached eggs. Add pickled red onions for a tangy crunch. Drizzle chili crisp generously over the eggs and yogurt.
- Sprinkle fresh dill on top, and serve with toasted bread on the side for dipping and scooping. Enjoy!
Notes
Quick Pickled Red Onion: Thinly sliced red onion in vinegar, sugar, and salt. Microwave for 20 seconds and let sit for 5 minutes.
