Çilbir
Sunday mornings are made for cooked breakfasts and this week's was inspired by Turkey's favourite breakfast dish - Çilbir - (pronounced chil-bur) poached eggs in garlic yogurt and spiced butter. What a great way to start the day!
Ingredients
serves 2
3 garlic clove, crushed
300g plain thick yogurt
6 large free range eggs
2 tbsp white wine vinegar
20g butter, melted
2 tsp Aleppo pepper or Turkish pul biber, (or red chilli flakes)
1 tsp paprika
2 tbsp fresh dill, chopped
4 tbsp extra virgin olive oil
Salt, to taste
Method
In a small bowl combine the yogurt and garlic then season lightly with some salt to taste. Add a tablespoon of olive oil and mix in thoroughly. Set aside to reach room temperature.
Mix together half of the dill with 3 tablespoons of olive oil. Set aside.
In a small pan melt the butter and add the Aleppo pepper and paprika. Fry for a few minutes then remove from the heat. Set aside to infuse.
In another shallow pan bring some water to a boil. Add the white wine vinegar and reduce the temperature to a simmer. Crack in an egg into a fine mesh sieve and allow to drain for 30 seconds. With a whisk gently create a whirlpool in the simmering water then pour in the egg, one at a time. Boil for a minute then carefully remove with a slotted spoon and place in cold water to stop the cooking process.
When ready to serve carefully return all the poached eggs into the pan of simmering water for around 30 seconds to reheat. The yolk must remain soft.
Lift the eggs out, drain them well on kitchen paper to minimise adding water to the yogurt.
To serve, spoon the yogurt into two bowls, spread out, creating a slight hollow where you plan to place the eggs. Drizzle over the dill. Place three eggs on the top. Season the eggs with salt and pepper. Drizzle over the melted chilli butter. Finish with a scattering of fresh dill and a pinch of paprika.
In a small pan melt the butter and add the Aleppo pepper and paprika. Fry for a few minutes then remove from the heat. Set aside to infuse.
In another shallow pan bring some water to a boil. Add the white wine vinegar and reduce the temperature to a simmer. Crack in an egg into a fine mesh sieve and allow to drain for 30 seconds. With a whisk gently create a whirlpool in the simmering water then pour in the egg, one at a time. Boil for a minute then carefully remove with a slotted spoon and place in cold water to stop the cooking process.
When ready to serve carefully return all the poached eggs into the pan of simmering water for around 30 seconds to reheat. The yolk must remain soft.
Lift the eggs out, drain them well on kitchen paper to minimise adding water to the yogurt.
To serve, spoon the yogurt into two bowls, spread out, creating a slight hollow where you plan to place the eggs. Drizzle over the dill. Place three eggs on the top. Season the eggs with salt and pepper. Drizzle over the melted chilli butter. Finish with a scattering of fresh dill and a pinch of paprika.
Serve with toasted bread.
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