Turkish Eggs

Turkish eggs or cilbir is a staple Mediterranean breakfast dish, and it's thick, creamy yoghurt with garlic bits served with poached eggs and topped with chilli butter. This dish has burst flavour and freshness and is quick, easy and super delicious. If you want a fun breakfast idea, give Turkish eggs a try!

Serves: 2

Ingredients

4 eggs

6 Tbsp of Greek yoghurt

4 chopped garlic cloves

3 tsp of paprika

Salt to taste

2 tsp of black pepper powder

4 Tbsp of unsalted butter

1 Tbsp paprika

2 tsp of chilli flakes

1-2 Tbsp white vinegar

Extra virgin olive oil

Method

Step 1

In a bowl, take Greek yoghurt, and add chopped garlic, paprika and black pepper. Whisk it all together.

Step 2

In a saucepan, take butter on medium-low flame, let the butter melt and turn a little brown. Once it's brownish, take it off the heat and add paprika and chilli flakes.

Step 3

In a deep pan, add water, and bring it to a boil. While the water is boiling, in a sieve, break your egg.

Step 4

Once the water starts boiling, add 1-2 Tbsp of white vinegar. Create a vortex in the middle, and add your egg. Let it cook for 2-3 minutes. Reduce the heat to a medium-low. Take the poached egg out and pat it dry.

Step 5

Add some greek yoghurt, and place your poached eggs in the middle of the bowl. Add your chilli butter and drizzle some extra virgin olive oil. Sprinkle some chopped mint and coriander, and serve.

Tips

1. Keep the flame medium-low or low. Don't let butter stay on heat for long once it stays browning.

2. Breaking the egg in the sieve lets the extra liquid seep out, giving you a perfect poached egg.

3. Use a skimmer to take the egg out of the pan.