Turkish Eggs
Easy
Turkish Eggs, aka. Çilbir Try something new for brunch with this recipe for Turkish Eggs. Soft poached eggs are served over garlicky Greek yoghurt, then drizzled with a delicious chilli oil and finished with fresh herbs, then use crusty bread to scoop up every last morsel! This is traditionally made with Aleppo peppers which has a milder heat, but sweet paprika with a pinch of cayenne pepper will also do the trick.
PREP IN
10 MIN
COOK IN
4 MIN
SERVE
4
Turkish Eggs
Easy
PREP IN
10 MIN
COOK IN
4 MIN
SERVE
4
Introduction
Turkish Eggs, aka. Çilbir Try something new for brunch with this recipe for Turkish Eggs. Soft poached eggs are served over garlicky Greek yoghurt, then drizzled with a delicious chilli oil and finished with fresh herbs, then use crusty bread to scoop up every last morsel! This is traditionally m
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Ingredients
- 4 eggs
- Fresh dill, roughly chopped
- Fresh mint, roughly chopped
- Chilli oil, see below
- Garlicky yoghurt, see below
- 90ml extra virgin olive oil
- 4 tsp Aleppo pepper flakes (or sweet paprika & a pinch of cayenne pepper)
- 500g plain Greek yoghurt
- Juice from ½ a lemon
- 2-3 garlic gloves, minced
- Salt & pepper
FOR THE CHILLI OIL:
FOR THE GARLICKY YOGHURT:
Method
- 1. To make the chilli oil, heat a pan over medium heat then add the olive oil and chilli. Cook, stirring occasionally, for 2-3 minutes, then remove from heat and set aside until needed.
- 2. For the garlic yoghurt, mixed together the Greek yoghurt, lemon juice and garlic. Season to taste with salt and pepper. Set aside until needed.
- 3. Place a large saucepan over medium high heat and add water, about 3 fingers high. Season with salt.
- 4. Once the water starts to come to a simmer, lower heat to low so that there’s no movement in the water. Crack the eggs into the water and leave to poach for 3-4 minutes, just until the whites are set but the yolk is soft. Tip: The fresher your eggs, the less liquid the whites are so they will hold together in the poaching water. One way to get rid of very liquid egg whites is to crack the egg into a small sieve, the liquid whites will drain off, then you can tip the egg into a small cup ready to be added to the water.
- 5. Once the eggs are cooked, use a slotted spoon to remove them from the water and transfer to a plate lined with paper towel.
- 6. Divide the garlic yoghurt between 4 shallow bowls then top with an egg. Pour over the chilli oil and finally finish off with fresh dill and mint. You can also season with a final sprinkling of salt and pepper.
- 7. Enjoy immediately with crusty bread for scooping.
