Easy Turkish eggs

alexmorrow

2 years ago

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Turkish eggs, also known as “Cilbir”, are a delicious and popular breakfast dish that originated in Turkey. This dish features poached eggs served on a bed of garlicky yogurt, accompanied by melted butter infused with chilli flakes and herbs.

The combination of creamy yogurt, runny poached eggs and flavourful butter makes this dish a comforting and satisfying breakfast or brunch option.

Don’t despair if you aren’t any good at poaching eggs: the chilli butter will hide it if they end up looking a little less professional 😁

Ingredients:

1 cup Greek yoghurt
Fresh dill – a few sprigs + more for garnish
10 mint leaves + more for garnish
1 small garlic clove
4 eggs
1 tablespoon vinegar
50 g butter
1 tsp chilli flakes
½ tsp smoked paprika
Salt and pepper

Let’s go:

Make the herby yoghurt:
Finely chop dill and mint, grate/ crush peeled garlic clove and mix into the Greek yoghurt. Season with salt and pepper. Spread onto a serving platter.
Poach the eggs:
Bring a deep pot of water to the boil. Add 1 TBSP of vinegar and create a vortex. Crack the first egg and add it to the middle of the vortex. Cook for three minutes to get the perfect egg with a runny yolk. Remove egg with a slotted spoon, add on top of the yoghurt. Proceed to poach the other eggs.
Make the chilli butter:
Melt the butter in a small pan. Add the spices once the butter bubbles. Stir until well combined. Pour over the eggs & yogurt and garnish with extra dill and mint.
Et voila: Your Turkish eggs are done! Serve with fresh (Turkish) bread & enjoy!

Notes:

Make sure you use a small garlic clove otherwise it becomes too overpowering.
The fresher the eggs, the better the poaching. Don’t worry if they don’t look great – the chilli butter hides any wonkiness.
Vegetarian, serves 2