Turkish Eggs Recipe
Çilbir is simply a Turkish dish consisting of poached eggs and yoghurt. Now don’t be put off just yet. This exciting dish is incredibly healthy and quick to prepare. Traditionally infused with some form of spice, this is certainly a dish to warm both heart and soul. Once you experience a taste of Turkish cuisine, you’ll soon wish to share it with your family and friends.
2 minute read
You will need:
• 2 large eggs
• 1 clove of garlic
• 250g of Greek yoghurt or a thick alternative
• 30ml of olive oil
• 30ml of white wine vinegar
• 1 tsp of Turkish red pepper or chilli flakes
• A pinch of salt and pepper
• Fresh bread
Method
- To start with, you’ll want to put your Greek yoghurt into a bowl and bring it as close to room temperature as possible. Finely chop the garlic and add to the yoghurt. Add some seasoning into this mixture and stir well.
- Prepare your pan of hot water for the poached eggs and add the vinegar. This helps seal the egg whites. Make sure the water is gently simmering before giving it a stir, creating a whirlpool effect.
- Add the first egg to the water slowly. Once the egg white starts to set, stir the water again before adding the next egg. These should be cooked for approximately 2–3 minutes, giving you that distinctive runny yolk.
- While the eggs are poaching, fry the Turkish red pepper or chilli flakes in the olive oil on a high heat. The chilli flakes will infuse with the olive oil, creating a nice flavour. You can also add butter at this point for some extra flavour.
- Strain the poached eggs and dry on a plate with kitchen roll.
- Finally, spoon the yoghurt mixture onto two plates and place the poached eggs on top. Drizzle with the Turkish red pepper or chilli flakes and serve with fresh bread. To mix it up a little, add a garnish of fresh dill or parsley.
Turkish eggs are quickly becoming a firm household favourite. With so many meals nowadays taking a while to prepare, it’s no wonder that simple dishes like this are catching people’s eyes.
