Cilbir aka Turkish Eggs is one of my favourite brunches. Creamy, garlicky yoghurt topped with perfect poachies and a fiery pul biber butter. What's not to love? This is a recipe for one, because it's one of my fave solo breakfasts to make - but just double up if you're cooking for two.
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- Yields:
- 1 serving(s)
- Prep Time:
- 5 mins
- Cook Time:
- 10 mins
- Total Time:
- 15 mins
Ingredients
- 2
eggs, cracked into two ramekins
- 1/2 tbsp.
vinegar
- 100 g
full-fat Greek yoghurt
- 1
garlic clove, crushed
- 1/2 tsp.
flaky sea salt
- 1/2 tbsp.
butter
- 1/2 tbsp.
extra virgin olive oil
- 1 tsp.
pul biber
- 2 tsp.
lemon juice
Dill, chopped
Directions
- Step 1Bring a saucepan filled with water to the boil. And add your vinegar and reduce to a very gentle simmer. Your bubbles should barely be breaking the surface here.
- Step 2Gently drop one egg into the simmer water and gently stir around the egg, keeping it moving in a circular motion. Cook for four minutes, then remove with a slotted spoon and transfer to some kitchen paper towel. Repeat with second egg.
- Step 3Meanwhile, in a bowl combine yoghurt, garlic and sea salt and stir to combine. Spread into a serving bowl.
- Step 4In a small saucepan over medium heat, add your butter until it begins to turn brown and smell nutty. Turn off the heat and add your olive oil and pul biber. It will start to bubble.
- Step 5Place your poached eggs on top of your yoghurt, pour over your fiery pul biber mixture and sprinkle over some dill. Serve with your favourite toast.
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