Turkish Poached Eggs

Turkish Çilbir

This is, without a doubt, my ultimate favourite spicy breakfast dish. A delightful creation influenced by the Turkish classic ‘Çilbir’, presenting perfectly poached eggs nestled in a zesty dill & garlic infused yoghurt, drizzled with a nutty paprika, cayenne pepper & chilli spiced butter sauce. Best enjoyed with warm slices of toasted crusty bread.

A delightful dish of çilbir, or hotly spiced Turkish poached eggs in a garlic yoghurt is not just a meal but a culinary marvel that effortlessly blends tradition with modern flair. This unique fusion creates an explosion of flavours and textures, leaving a lasting impression on your taste buds. Whether you're a food connoisseur or an adventurous eater, cibir guarantees a memorable gastronomic journey that will leave you craving for more. The velvety yolks mingling with the hot spices and creamy yoghurt transport you to a bustling Turkish market, where every bite tells a story of heritage and delights. Get ready to embark on a taste adventure that will warm your senses and spark your culinary imagination!

Ingredients:

• 1/4 Cup (60g) Greek style yoghurt (room temperature)

• 1 lemon or lime (juice & zest)

• 1 clove garlic (grated)

• 1 tsp (5ml) fresh dill (chopped)

• Salt (to taste)

• 2 poached eggs

• 2 Tbs (30ml) Butter

• 1/4 tsp (1ml) Smoked paprika

• 1/4 tsp (1ml) Cayenne pepper

• Chilli flakes (to taste)

In a bowl, mix Greek style yoghurt with lemon or lime juice and zest. Add finely grated garlic, fresh dill, and season with salt to taste. Mix well. Dress your serving dish with the yoghurt by place a generous portion in the centre of the plate and using the back of a spoon swirl it out into a circle with slightly higher edges to hold the eggs.

Poach 2 eggs to your liking (about 2 minutes in simmering water). Remove to paper towelling.

In a separate pan, melt butter until it just starts to bubble and brown, then add smoked paprika, cayenne pepper, and enough chilli flakes for that spicy kick. Allow the spices to warm slightly, being carefully not to burn them. Remove from the heat and swirl the contents together in the pan.

Carefully place the poached eggs on top of the seasoned yoghurt mixture. Drizzle the spiced butter over the eggs and yoghurt, garnish with a bit of chopped dill.

Serve the çilbir with a couple of toasted slices of crusty bread and enjoy!