Turkish Eggs (Çılbır)
Cilbir, or çılbır (pronounced chil-bir) is one of the egg recipes for breakfast in Turkish cuisine. It's a simple savory breakfast made of perfectly poached eggs place on top of the garlic yogurt and then drizzled with heated hot butter. This is a super quick, easy, yet fancy looking recipe for having a breakfast/brunch at home.
Some people might find poached eggs tricky to make and I totally understand it. But if you follow this recipe, you can nail your poached eggs without having a hard time every time.
Aleppo pepper originated in Syria and has been a staple in middle eastern and Mediterranean kitchens. It's half as hot as common red chili flakes and definitely more flavorful. If you didn't have it on hand, it can be replace by mix of some red chili flakes and paprika.
You can serve this with any bread of your choice. Pita and toasted sourdough bread are suggestions.
Unfortunately, this is not one of the recipes that you can store it's leftovers but honestly I don't think if you will ever need too!
Yield: 3 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
1 1/2 cups Greek yogurt (at room temperature)
3 large eggs
3 tablespoons butter
1 tablespoon Aleppo pepper
2 cloves garlic
Flaky salt to taste
Fresh dill (optional)
Mince the garlics and mix it with Greek yogurt in a small bowl.
In a small saucepan over medium heat, melt the butter and add the Aleppo pepper to it. Bring the heat to the lowest so just the butter can stay warm.
Bring a medium saucepan full of water to boil.
Gently crack an egg into a small fine sieve. Swirl the egg in the sieve so the liquidy part of egg whites drains out. Transfer the egg into a small bowl or a ramekin.
Turn the heat down so the water simmer. Use a spoon and stir water in the saucepan to make a vortex. Quickly add egg in middle of the vortex and cook it for 3 minutes. Don't touch the egg while cooking.
Meanwhile, line a tray with paper towel. Once egg is cooked transfer it with a slotted spoon to the tray so the excessive water can be absorb by the paper towel.
Repeat the same process of preparing and cooking for the rest of eggs.
Swirl the yogurt mixture into your serving plate. Transfer the poached eggs on top of the yogurt. Spoon the heated butter on top of it.
Sprinkle it with flakey salt. Garnish it with fresh dill (if using).
Serve it immediately with your favorite bread.