If you aren’t familiar with Turkish Eggs (Cilbir), we’re talking poached or sunny side up eggs with a garlic yogurt, chilli oil (really, it’s melted butter with spices) and a dipping bread, whether thats a naan or sourdough.
It’s a fantastic brunch meal, really great for those like me, who love to pick and dip at different flavours on a plate.
Despite all of the flavours, it’s quite an understated meal but one that I think can look very refined.
It is one of those dishes that may not have everyone rushing to the table initially, but I guarantee that they will leave the table very happy!
It’s a truly fantastic meal and a perfect option for a relaxed setting. One that I highly recommend!
- 215g Greek yogurt (1 cup)
- 1 clove garlic (minced)
- Pinch of sea salt
- Pinch of pepper
- 2tbsp Unsalted butter
- 1tbsp Olive oil
- 1/2tsp Paprika
- 1tsp Red chilli flakes
- 4 Poached eggs
- 2 Pitta/Sourdough
- Small handful of chopped parsley
- Small handful of chopped dill
- Sea salt
- Black pepper
- 3 Saucepans
- Glass bowl
- Slotted spoon
- Measure 215g Greek yogurt (1 cup) and add to a heatproof glass bowl along with 1 clove minced garlic and a pinch of sea salt and a pinch of pepper.
- Take a saucepan and fill approx 1/4 with water before placing your heatproof glass bowl on top.
You don’t want the glass to touch the water underneath so adjust this accordingly.
Turn the heat on to a low-medium temperature and stir until the Greek yogurt mix resembles a smooth whipped cream consistency.
Remove this from the heat once achieved and set aside.
- To make the chilli oil, take a small saucepan and heat 2tbsp unsalted butter on a low heat until melted.
Then add 1tbsp olive oil, 1/2tsp paprika and 1tsp red chilli flakes before stirring for around 30 seconds.
It will begin to bubble and froth which is when you can remove it from the heat and set aside.
- You can either fry or poach your eggs. I like to have mine poached but if you prefer them sunny side up then cook as per your preference!
Poached – Fill a large saucepan with 5cm/2″ water (or double this if you are cooking two eggs at once) and bring to a boil before reducing to a gentle simmer or taking off the heat. Crack your egg and transfer to a small glass or ramekin. You can add a little vinegar to the water if you want to but it is not a necessity. Stir the water to create a whirl before pouring your egg into the middle. Cook for 3-4 minutes before removing with a slotted spoon and placing on a plate with a kitchen towel whilst you cook the rest of the eggs.
Fry – Add 2-3tbsp oil to a frying pan on a medium-high heat before adding your eggs and cooking to your liking.
- Warm some pitta or toast some sourdough to dip in your Turkish eggs.
Whatever you choose is entirely your choice!
- Taking your plates or your bowls, add some of your whipped yogurt to the centre of each and using the back of a spoon, move in circles to spread that yogurt out. You don’t want this to be completely smooth, try to leave a couple of ridges for the chilli oil.
Once you are happy, add your poached eggs to the yogurt.
Drizzle some chilli oil over the top of your yogurt and eggs.
Add a small handful of parsley and dill along with a pinch of sea salt and pepper.
Place your pitta or toast to the side and serve!
Best eaten on the day!
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