CILBIR: TURKISH EGGS ON GARLICKY YOGHURT WITH CHILI BUTTER SAUCE

This is a quick, simple and savory breakfast, lunch or even dinner with plenty of flavour. Turkish eggs or ‘Cilbir’ is made of poached eggs served over seasoned garlic infused yogurt and finished with a spicy chili & smoked paprika butter sauce. I especially enjoy it with grilled sourdough bread served alongside a bright and fresh cucumber, tomato, onion salad drizzled with a bit of olive oil, lemon juice, honey and S & P.

Serves 4 (2 eggs each)

INGREDIENTS 

• 8 eggs

• 1 tbsp vinegar

Yoghurt Sauce:

• 1 cup Greek yoghurt

• 1 tbsp fresh dill, chopped

• 1 garlic clove, grated

• 1/2 tsp salt

• 1/4 tsp pepper

Chili Paprika Oil:

• ½ cup of butter

• 1 1/2 tsp chili flakes

• 1 tsp smoked paprika

• 1/2 tsp pink or sea salt

• Fresh lemon wedges

• Grilled bread or Toast

• Extra dill for garnish

DIRECTIONS 

• Add yoghurt, finely chopped dill, grated garlic, salt & pepper and blend well. Adjust salt and pepper to taste preference. Smear a large dollop on each plate.

• In a small pan, heat the butter until gently bubbling. Add the chili flakes, paprika, salt & pepper and stir. Leave in pan on low heat until the eggs are cooked.

• Boil water in a deep pot and add vinegar. With a spoon or whisk, stir in a circular motion to create a tornado vortex effect. Crack the egg and add it to the middle of the ‘tornado’. Cook for exactly three minutes for a perfect egg with a runny yolk. Remove the egg with a slotted spoon and gently transfer on top of the garlic yoghurt sauce. Repeat until you have 2 eggs on each plate.

• Drizzle the Chili Paprika Butter Sauce over the eggs and garlic yoghurt sauce. Garnish with dill and a squeeze of fresh lemon juice. Serve with grilled bread or toast.