Poach your eggs Turkish style with this çılbır recipe from our favourite, Özlem
Prep time: 10 minutes
Cooking time: 10 minutes
Makes: 2 portions
Ingredients
1 garlic clove
400g yoghurt
4 eggs
30ml olive oil
2tsp pul biber (red pepper flakes)
Herbs of choice for garnish
1. Why do the French only have one egg for breakfast? Because one is un oeuf!
Add the yoghurt into your final serving bowl(s). Crush the garlic into your yoghurt and stir through with some salt and pepper.
Next boil some water for your poached eggs. There is all sorts of witchcraft and wizardry online about the best way to cook an egg… We crack them into a little cup first and pour gently into simmering water – once it’s in set a timer for 2 and a half minutes and they should come out perfectly (pray to the egg gods)
While your eggs are poaching, heat the oil in a frying pan and add in the pul biber. Stir it together and let it sizzle for a few seconds before turning off the heat and letting it infuse
And with that, you’re almost done! Add your poached eggs on the yoghurt and pour the pul biber oil over the top .Top with your chosen herbs, we went for dried mint and fresh dill.
Serve with fresh Turkish bread for dipping
Dink and sink!
Food for Thought
Lizzy says: “I have made and eaten this before and I remember it being delicious and very filling. However, when I made it previously I heated the yoghurt, and the cold yoghurt here definitely made the texture off putting. I would make Çılbır again, but not this version 5/10″
Kate says: “In desperate need of a quick breakfast to assuage the hunger rumbles at our weekly Shakespeare meeting we decided on çılbır. I was worried because I’m not currently in an egg phase and it’s always a risky game but this was absolutely delicious and quick! I loved the creamy egg/yoghurt combination and the pul biber oil just added a little something. I would definitely make this again, one thing that is a non-negotiable is the bread though I don’t think it would be very filling otherwise 9/10“
7/10 Gasps
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