Turkish Eggs or çilbir

Name: Delia Youssef
Class Year: 2015
Country of Residence: Germany

Why is this recipe great? What’s its backstory? 

It is super simple, super delicious, and super customisable. This dish was one of a series of many egg dishes I grew up eating when it was a lazy Saturday or Sunday with my family. It reminds me of home and if I have the chance, I make it for anyone staying with me or visiting me. Double and triple the portion for more guests. 🙂

Turkish Eggs or çilbir

Serves 1. Takes approx. 20 minutes

Ingredients:

  • 100 g of Greek Yogurt
  • 1 garlic clove (I like to add 2 cloves but 1 is for the more sensible person)
  • Salt (to your liking – half a teaspoon perhaps for this portion)
  • 1 poached egg
  • Butter
  • Pul biber flakes (alternatively – 1 teaspoon of Chilli Flakes, Paprika, and a pinch of cumin)
  • Dill (or optional Parsley)
  • Toasted Bread

Instructions:

  1. You can heat the yogurt with a double boiler if you want or alternatively, take it out and let it sit a bit, so it becomes room temperature. Mince the garlic and stir it in the yogurt. Add the salt.  
  2. Poach an egg. I add vinegar and salt to the water. I strain the egg first and squeeze a little lemon juice on it.
  3. Melt the butter gently in a seperate small saucepan until it is just beginning to turn brown. Don’t burn it! Take it off the heat, stir in the chili flakes and paprika!
  4. Plate the yogurt, top with a poached egg, pour over the buttery sauce, eat with the whatever toasted bread you have on hand!

Turkish Eggs

Source:

Family recipe.

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