Turkish-inspired eggs

While cafe brunching is off the cards for the foreseeable future in Melbourne, there’s no reason you can’t enjoy a delicious, insta-worthy breakfast from home.

Tracing back to the Ottoman sultans in the 15th century, Turkish eggs – or Çılbır – is a delicious dish of poached eggs nestled in a bed of creamy garlic yogurt.

If you’ve never tried Turkish eggs, eggs in yogurt will no doubt sound like a curious combination, but trust me when I say it’s absolutely DEVINE.

Spiked with garlic, dill (possibly the most underated herb of all time?!) and lemon zest, the yogurt seriously packs a punch.

With the eggs and yogurt then served in a chili butter moat, there’s no better feeling than dunking some freshly toasted bread into the gooey poached eggs and scooping a little bit of everything into one, heavenly mouthful.

The best part? This entire dish is ready in the time it takes to poach your eggs.

While my recipe is inspired by Turkish eggs, and is not traditional, you can find a more authentic recipe here.

INGREDIENTS

4 eggs

5-6 tbs thick, unsweetened Greek yogurt

1-2 cloves of garlic, grated

Zest of one lemon, 2 lemon wedges

1 tsp chopped dill

1 tbs butter

1 + 3 tbs extra virgin olive oil

1 tbs chill flakes

1/2 tsp smokey paprika

4 slices of Turkish bread (or whatever bread you have)

Salt and pepper to taste

METHOD

Gently crack four eggs into a large pot of simmering water (salt and vinegar optional) and poach for 4-5 minutes, or until the whites are firm.

While the eggs cook, mix the yogurt, lemon zest, dill (saving some for garnish), 1 tbs olive oil, salt and pepper to taste.

Toast bread.

In a saucepan, melt the butter with the remaining olive oil over a low heat. Turn off the heat as soon as it starts to bubble, add chili flakes, paprika, salt and pepper. It will fizz a bit! That’s okay and to be expected.

Divide the yogurt between two plates, making two wells in each.

Once the eggs are cooked, scoop them out of the water and place one into each well. Spoon the chili butter over the eggs and around the yogurt.

Add the toasted bread, top with dill, salt and pepper, and serve with a wedge of lemon.

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