Turkish Eggs Çılbır – just one of the best brunch dishes I’ve ever had! It may sound a bit odd to match poached eggs with yoghurt but it works so, so well, especially when paired with toasted sourdough bread. It is basically garlic and herb flavoured plain yoghurt with poached eggs and what really puts it altogether is the chilli flavoured butter, adding a richness and a kick to the dish. Traditionally, Aleppo pepper should be used but I used a mixture of chilli flakes and paprika. My top tips for perfect poached eggs are to use your largest pan, add vinegar to the water and whisk the water before putting the eggs in.
If you liked my Turkish Eggs recipe, then try out my recipe for Crispy Egg with Prosciutto Asparagus
Recipe for Turkish Eggs
Serves 2 for brunch
Difficulty level: Home Cook
- 4 eggs
- 200g yogurt, taken out the fridge and brought to room temperature around 20 minutes before cooking the eggs
- 1 garlic clove
- A couple sprigs of dill, finely chopped
- Small bunch of chives, finely chopped
- 50 butter
- Pinch of chilli flakes
- Tablespoon paprika
- Salt and black pepper
- Sourdough bread, to serve.
- First, make the yoghurt. Crush the garlic clove and mix with the room temperature yoghurt, most of the chopped dill and most of the chopped chives. Season with salt and black pepper. Place into large bowls.
- Fill your largest saucepan with boiling water. Drizzle in a little vinegar. Reduce the heat to medium. Use a balloon whisk to stir the water, creating a whirlpool. Crack in the eggs to the side of the whirlpool one at a time. It’s probably best to do two eggs at a time. Cook the eggs for 4 minutes, then remove and drain on kitchen paper. Cook the remaining two eggs in the same way.
- As the eggs are being cooked, melt the butter with the paprika and chilli flakes until bubbling and then remove from the heat.
- Serve the poached eggs nested in the flavoured yoghurt, drizzle with the hot flavoured butter and sprinkle over the remaining chopped dill and chives. Enjoy your Turkish Eggs !