I just can’t seem to get enough of discovering new Middle Eastern breakfasts these days. After my Yogurt and Za’atar Granola Parfait phase, my eyes landed on this dish of poached eggs in a lightly spiced yogurt sauce and I was hooked. I’m thinking it’s the turn to a savory start to my day that feels so novel and exciting… Fret not, my sweet tooth is never too far behind and will surely return as fast as the leaves are starting to change color these days!
But for now, let me introduce you to çilbir – a humble and incredibly flavorful Turkish breakfast made of poached eggs on a bed of yogurt, drizzled with spicy butter.
It’s a quick and simple dish to prepare with just a few ingredients and key to this tasty bowl is the butter… Melted gently and mixed with sweet paprika (or Aleppo pepper if you have some for an even more authentic taste), it not only adds a gorgeous splash of colour on the all-white canvas but it also brings a superb depth of flavor.
For the rest well you simply have to poach your eggs – there are instructions below but if you have your own foolproof method feel free to ignore them! – and gently nestle them over a generous portion of tangy yogurt. Drizzle the hot butter, snip some fresh mint over the top and voila!
Get hold of a slice of crusty bread to help you mop up all that yolky and creamy goodness and get ready for a revelation – or your new favorite alternative to shakshuka!
| Total Time: | 35 min |
| Cuisine: | Middle Eastern |
| Yield: | 4 servings |
2. One at a time, crack the eggs into a small bowl and gently slide them into the simmering water. Do not cook more than 2 at a time. If an egg seems to be going wrong and isn't keeping its shape, scoop it up and start again. You'll need to cook the eggs for 3-4 minutes for a soft yolk, and at least 5 minutes for a hard yolk. Transfer the eggs with a slotted spoon to a large bowl of hot water to keep warm.
3. If desired, stir the garlic into the yogurt. Heat the butter until sizzling in a small skillet over low heat. Add and stir the paprika for 30 seconds (don't let it burn). For each serving, use the slotted spoon to transfer 2 eggs to a bowl. Top with the yogurt, drizzle with the paprika butter, and sprinkle with mint. Season and serve.
8 large eggs
1 garlic clove, minced (optional)
1 2/3 cup yogurt
2 tablespoons unsalted butter
4 teaspoons sweet paprika
1 tablespoon finely chopped fresh mint
Sea salt
