Turkish-style poached eggs with yoghurt, sage and chilli recipe

Neil Perry
Neil Perry's Turkish-style poached eggs.
Neil Perry's Turkish-style poached eggs. Photo: William Meppem

Neil Perry's take on cilbir - poached eggs perched on garlicky yoghurt.


350g Greek-style yoghurt

1 clove garlic, crushed to a paste with salt

sea salt and black pepper

2 tsp white wine vinegar

4 free-range eggs (organic, if possible)

1 tsp mild chilli flakes

100g butter

1 small bunch sage


Combine the yoghurt and garlic in a bowl and season to taste with salt and pepper.

Bring a large pan of water to the boil over a high heat. Reduce the heat to low and add the vinegar and a pinch of salt. Stir the water rapidly in one direction to create a whirlpool effect. One by one, break the eggs into a cup and slide them into the water (gently tip the cup near the water's surface).

Place a large dollop of garlicky yoghurt in the centre of each of 4 plates. Spread it out, making a well in the middle for an egg. When the eggs are cooked to your liking (3 minutes for a soft yolk), remove with a slotted spoon and drain on kitchen towel. Place an egg in the middle of each plate. Season with salt and pepper and sprinkle with chilli flakes.

Heat a frying pan over a medium-high heat. Cook the butter and sage for about 2 minutes until the butter turns nut brown and the sage is crisp.

To serve, spoon the butter and sage leaves over the yoghurt and eggs.