Turkish eggs, otherwise known as çilbir, date back to the 15th century, and once you’ve tried it you’ll know why the recipe is so enduring. Sharp and spicy yogurt works so well with soft poached eggs, and the dish leaves you with a lovely yogurty, yolky mess, so make sure you have some bread on hand to mop it up.
Created by Cru Events
What you’ll need
4 hens eggs
80g salted butter
30ml olive oil
10 mint leaves (finely chopped)
10 parsley leaves (finely chopped)
Small bunch of chives (finely chopped)
600g thick Greek yogurt
1 clove garlic (crushed)
100ml white wine vinegar
1 red chilli (finely chopped)
Let’s get cooking
Whisk and season the yogurt and place in the fridge.
Put a saucepan over a high heat and gently cook the butter until it’s golden brown and has developed a nutty aroma. Quickly remove from the heat and add the olive oil followed by the chilli, mint and parsley and allow to sizzle. Set aside to cool.
Bring a deep saucepan full of water to the boil and rapidly add a tablespoon of salt and the white wine vinegar.
Crack the eggs into the pan and allow to poach until perfectly set with a runny yolk!
Warm two small serving dishes, and spoon the yogurt evenly between them.
Place two poached eggs onto of the yogurt in the dishes.
Remove the crushed garlic clove from the chilli butter, then drizzle over the eggs and add a sprinkle of chives.
Season and serve.
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