Turkish Eggs – A recipe for a delicious Turkish breakfast dish, Cilbir, with Greek yogurt, poached eggs, and chili butter.
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Ingredients
Poached egg
4 eggs
1 – 1 1/2 L water
3 tbsp. vinegar (per L water)
Chili butter
50 g butter
2 tbsp. olive oil
1-2 tsp. dried chili
1 tsp. Sambal Olek or another chili paste
Turkish egg
200 g Greek yoghurt
1-2 cloves garlic, crushed
1/2 tsp. salt
Fresh dill or parsley for garnish
Butter-fried bread, preferably sourdough bread
Approach
Poached egg
Boil the water and vinegar and then turn it down to a medium heat. Crack an egg into a cup. Whisk the water to form a kind of whirlpool in the center of the pot. Pour the egg into a deep spoon and slowly lower it into the “whirlpool.” Boil the egg for 3-4 minutes. Place the egg on a paper towel to absorb the water. Repeat the process with all 4 eggs.
Chili butter
Melt the butter in a pan and add the oil. Let it bubble and add the dried chili and chili paste. Let it bubble for a few minutes and take it off the heat.
Turkish eggs
Stir the Greek yogurt together with the garlic and salt. Spread it on a plate and drizzle half of the chili butter over it. Place the poached eggs on top and drizzle with the remaining chili butter and garnish with fresh herbs. Serve immediately with butter-fried bread. Enjoy!
