CILBIR: TURKISH EGGS IN GARLICKY YOGURT SAUCE
Get ready to enjoy Turkish delights on your plate! Our Turkish Cilbir Eggs offer you a delicious blend of hard-boiled eggs in a creamy yogurt, topped with a delicious spicy butter.
Ingredients
- 2 poached eggs
- 35 g butter
- 1.5 tsp chili pepper flakes or aleppo pepper
- 350 g greek yogurt room temperature
- 1 garlic clove minced
- 1 handful of dill finely chopped.
Instructions
- In a small bowl, add the yogurt, pepper, salt, garlic powder and some dill and mix. Spread this mixture on a plate.
- Bring a medium saucepan full of water to a boil. Stir in the vinegar.
- Meanwhile, crack an egg into a small fine mesh sieve over a small bowl. Gently swirl the eggs in the sieve to drain the liquid part of the egg whites. Transfer the egg to a ramekin.
- When the water is ready, using a wooden spoon, stir the water to create a vortex. Quickly add the egg to the middle of vortex and cook for 2 to 3 minutes. When ready, using a slotted spoon, transfer the egg to a plate that’s been lined with parchment paper.
- Prepare and cook the second egg exactly as you did the first.
- While the second egg is cooking, quickly make the butter sauce. In a small skillet, warm the butter and Aleppo pepper over medium heat.
- In another pan, fry the bread in butter on both sides and set aside.
- Add the eggs on top of the yogurt, then add the chili sauce and top with extra dill.
Notes
- The yogurt must be at room temperature. You'll want to use thick whole milk yogurt (that's why I chose Greek yogurt) and you'll need to allow it to come to room temperature before stirring in the garlic and other ingredients. Do not refrigerate the yogurt mixture while you are cooking the eggs.
- Serve Cilbir immediately. Cilbir should be served as soon as the eggs are finished cooking.
- Add fresh herbs. This is optional and not traditional, but I love a sprinkle of fresh herbs like dill or mint on top of the dish before serving.