Don’t you ever wished that you could eat your favourite breakfast every single day? This recipe is certainly one of those recipe that will get your alarm on, on a Saturday or Sunday or any day in the week, and give you an old huge smile on your face. It’s vibrant, it’s fresh, it’s healthy and it’s definitely a recipe to die for.
What the heck are turkish eggs?
Çılbır or turkish eggs, is obviously a Turkish dish that includes yoghurt and perfectly poached eggs. It is claimed that the dish used to serve the Ottomans sultans back in the 15th century, and it was thought to be a high calibre dish to serve to the sultans. Nowadays you can find turkish eggs almost in every brunch place you can go, and undoubtedly in several Balkan countries.
Eggs and Yoghurt?
Yes. I know it might sound odd and not a great way to start your day, but trust me; those two are combined so well that you’ll get addicted to this dish. You can season your yoghurt with lemon, olive oil, salt, pepper, garlic or just plain. It’s clearly up to you on how to implement your own personal flavours.
Ingredients (1 Portion):
- 2 free range large eggs
- 200g plain yoghurt
- 2 tbsp butter (melted)
- 1 tbsp paprika
- 1 tsp tabasco
- 1 tsp olive oil
- 1/2 wholegrain baguette (cut into rounds and toasted)
- 1/2 lemon zest
- Handful of coriander/cilantro leaves
- Salt and Ground Pepper
- In a medium saucepan, boil half way through water and add 1 tbsp of vinegar.
- Once it starts to bubble, go low with the fire and start spinning the water with a whisk or fork to make a whirlpool.
- Carefully crack the eggs in the whirlpool and let them cook for approximately 2 minutes. Before you spoon them out on a kithcen towel, ensure that the egg white is firm and not wobbly.
- Let them discard any water on the kitchen towel, and season with salt.
- Meanwhile, in a bowl, mix your yoghurt with some salt and olive oil.
- In another bowl mix the melted butter with tabasco and paprika until well incorporated.
- Top the yoghurt with the eggs, crack the yolk open, drizzle with tabasco-butter and season with fresh ground pepper and lemon zest.
- Add leaves of cilantro for that earthy, fresh taste.