Cilbir Arepa — Turkish Poached Eggs, Gluten-Free Brunch
Category: Brunch | Ready in 12 minutes | Serves 1 adult or 2 kids | Naturally gluten-free
What You Need
- 2 Zavor & Co gluten-free arepas
- 2 eggs
- 1/2 cup plain Greek yogurt
- 1 small garlic clove, grated
- 2 tbsp butter
- 1/2 tsp Aleppo pepper (or paprika)
How to Make It
- Stir the grated garlic and a pinch of salt into the yogurt and let it sit at room temperature.
- Poach the eggs in simmering water, 3 minutes for a runny yolk.
- Melt the butter in a small pan with the Aleppo pepper until it foams and turns red.
- Warm the arepas in the toaster on high, 2-3 cycles.
- Spread the garlicky yogurt on each arepa, set a poached egg on top, and spoon over the pepper butter.
About This Recipe
Cilbir has been eaten in Turkey since the Ottoman court — poached eggs on a bed of cool garlic yogurt, finished with sizzling spiced butter. The contrast of cold, tangy and hot is the whole point.
Keep Your Freezer Stocked for Busy Days
These recipes work because the hard part is already done. Zavor & Co delivers gluten-free arepas straight to your door — heat them from frozen in minutes and dinner is halfway there.
