Turkish Eggs with Yoghurt and Chilli Butter - Cilbir -
Turkish Eggs with Yoghurt and Chilli Butter - Cilbir - Cilbir is a dish in which soft Poached Eggs are added to a base of Garlic Yoghurt and topped with a Chilli Oil/Butter. The poached eggs ooze onto the creamy Yoghurt and the vibrant smoky spice infused Chilli Oil combines with both to create a gorgeously balanced and delicious breakfast that can be served with Turkish Bagel (Simit) or crusty bread.
Ingredients
- 190 g Greek Yoghurt
- 2 Garlic Cloves Crushed
- Good pinch Salt & Pepper
- 2 Large Eggs
- 3 tablespoon Butter
- 1 tablespoon Oil
- 1 teaspoon Aleppo Pepper Turkish Chilli Flakes (Pul Biber)
- Herbs such as Parsley or Dill To garnish
Instructions
- Step 1 - Make the Yoghurt Base.Combine the Yoghurt, Garlic, Salt and Pepper in a wide shallow bowl. Mix and set aside at room temperature.
- Step 2 - Poach the EggsFill a large deep pot with Water. Note - You need at least 3 inches of Water.Seive Eggs over a fine mesh strainer over a small bowl and gently swirl to remove excess Egg Whites.Note - For smaller Eggs this isn't necessary.Place Eggs into individual ramekins.Bring the Water to a simmer.NOTE - Don’t let the Water boil. Turn the heat down to medium low.Gently stir the Water to create a vortex and lower the Eggs into the Water.Cook the Eggs for 2 - 2.5 minutes max. Check at 2 minutes, if the Whites are still jiggly, lower them for another 30 seconds.Remove with a slotted spoon onto a plate lined with paper towels.
- Step 3 - Make the Chilli Butter OilMelt the butter in a small pot over medium heat.Add Oil.Whisk in the Aleppo Chilli then remove from the heat.
- Step 4 - AssembleAdd Poached Eggs to the Garlicky Yoghurt.Spoon over the chilli butter, season with a little salt and pepper, scatter over Herbs and serve with crusty bread.
Notes
Serving Suggestions
Turkish eggs can be served throughout the day. They are great for breakfast, brunch, lunch or dinner. They are great served with Turkish Bagel/Simit, any crusty toasted bread or warm pitta bread.Expert Tips and Tricks
Use fresh Eggs Fresh eggs are easier to poach. Eggs that are not fresh will NOT work! Use room temperature Yoghurt If the yoghurt is cold, it is better to warm the yoghurt in a bowl over a pot of simmering water. For best results, remove the Yoghurt from the fridge at least 10 minutes before using. Should I use Vinegar to poach the Eggs Many recipes call for adding Vinegar or even Lemon Juice to the Water when poaching Eggs. I use neither and it works perfectly fine. Make sure the water is NOT boiling If the Water is too hot, the Yolk will make a run for it and completely separate from the Whites. Or you can end up with hard eggs. Butter Sauce We add Oil to the Butter Sauce to stop the Butter from burning. Cook it over low heat for a minute or 2. This is just to infuse the flavour of the Aleppo Chilli into the Butter. Remove Eggs to a plate lined with tissue paper This will help drain the excess water from the Eggs.Make Ahead and Storage
How to Make ahead The yoghurt can be made 2 days ahead and stored in the fridge for up to 2 days. Just take it out of the fridge at least 20 minutes before serving and give it a good mix. The Butter can also be made in advance. Simply reheat for 30 seconds - 1 minute before using. Poached Eggs can also be made in advance and stored in the fridge for up to 2 days. Storage I wouldn’t recommend making Cilbir in advance. It is best enjoyed fresh but as mentioned, the various elements can be made a day or 2 beforehand.Variations
Feta Crumbled Feta on top tastes incredible. Poached Eggs If you struggle with poached Eggs, make soft boiled Eggs instead (7 minutes). Aleppo Pepper If you cannot find Aleppo Pepper, use a combination of Smoked Paprika and Cayenne Pepper instead.Nutrition
Calories: 296kcalCarbohydrates: 7gProtein: 15gFat: 24gSaturated Fat: 13gCholesterol: 215mgSodium: 284mgPotassium: 118mgFiber: 1gSugar: 4gVitamin A: 1414IUVitamin C: 4mgCalcium: 147mgIron: 1mg
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