Turkish eggs (çılbır) is a dish that needs to be shouted about and celebrated in as many cookbooks as possible, because it is truly exceptional. Dating back to the 15th century in the Ottoman Empire, poached eggs sit on a bed of thick, creamy, garlicky yoghurt before being drizzled with warm chilli butter. You’d never have guessed that the combination of a poached egg and yoghurt would be so good, but paired with a chilli-spiked butter and a crunchy hunk of toast, this Turkish eggs recipe makes one of the best egg dishes around, and you should cook it, order it and talk about it for as long as you can.
Extract from The Modern Spice Rack by Rachel Walker and Esther Clark (£22, Hardie Grant)
Time: 15 mins
Effort level: Easy
- 300 g (10 1⁄2 oz) full-fat (whole) thick Greek yoghurt
- 1 small garlic clove, finely grated
- 1⁄4 teaspoon sea salt flakes, plus extra to season
- 40 g (11⁄2 oz) unsalted butter
- 1 teaspoon Aleppo chilli pepper
- 1 tablespoon white wine vinegar
- 4 cold eggs
- handful of dill, torn
- handful of parsley, torn
- toasted sourdough, to serve
- Mix the yoghurt, garlic and sea salt together in a large bowl. Chill in the refrigerator until needed.
- Heat the butter in a large frying pan (skillet) over a medium heat until foaming, then add the Aleppo chilli pepper and fry for 2 minutes. Add a pinch of salt. Set aside.
- Bring a deep saucepan of salted water to a simmer. Coat an egg cup or small ramekin (custard cup) with some of the vinegar, then crack an egg into the cup. Reduce the heat to a very low simmer and swirl the water vigorously to create a vortex. When the vortex has almost subsided, carefully drop the egg into it. Cook for 3 minutes, undisturbed, then carefully scoop out the egg with a slotted spoon and set aside on a plate. Repeat with the remaining eggs.
- Warm the butter. Spoon the yoghurt into 4 bowls, then top with the eggs, spiced butter and herbs. Serve with lots of thick, toasted sourdough for dunking.
Turkish Eggs Recipe from The Modern Spice Rack
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