Tyrkiske æg - Opskrift på Cilbir, tyrkiske morgenmadsæg
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Turkish Eggs

Turkish Eggs – A recipe for a delicious Turkish breakfast dish, Cilbir, with Greek yogurt, poached eggs, and chili butter.

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Tyrkiske æg

Morgenmad, Æg, for 2-3 persons
Preperation 10 min. / Cooking 15 min. / Total 25 min.
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!

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