Cilbir: Turkish Eggs

Turkish eggs, known as Cilbir are the best way to have poached eggs. The secret lies in the smoky Aleppo chilli flakes. With a slice of toasted sourdough it becomes the perfect breakfast.

Ingredients

• 2 large eggs

• 1 cup plain greek yogurt

• 1 tablespoon butter

• 2 tablespoons extra virgin olive oil

• 1 teaspoon Aleppo red pepper flakes

• Salt and black pepper to taste

• Fresh dill or parsley for garnish

• Crusty bread for serving

  
  

  In a small bowl, mix the yogurt with a pinch of salt and a couple of minced garlic cloves. Set aside.

  
  

  Fill a saucepan with water and bring it to a gentle simmer. Crack each egg into a small bowl and gently slide them into the simmering water. Poach for about 3-4 minutes until the whites are set, but the yolks remain runny. Carefully remove with a slotted spoon and place on a paper towel to drain.

  
  

  In a small pan, melt the butter over medium heat with olive oil. Add the red pepper flakes and stir until fragrant and slightly bubbly, about 1 minute.

  
  

  Take your yogurt mixture and spread it onto a serving plate. Nestle the poached eggs on top. Drizzle the spicy butter over the eggs, and season with salt and pepper. Garnish with fresh dill or parsley.

  
  

  Cilbir is best enjoyed immediately while the eggs are warm and gooey. You can serve it with crusty bread for dipping, which allows you to savor every bit of the delicious yogurt and egg combination.

  
  

TIPS

• Add a splash of vinegar into the boiling water and create a whirpool before you crack your eggs in to achieve perfect poached eggs.