Cooking With Bibi Aysha
Topic: Middle Eastern breakfast/brunch ideas Part 2
Recipe of the week:
TURKISH EGGS Also known as Cilbir
Turkish Eggs
Also known as Cilbir
Serves 2
3 elements to this dish: poaching the eggs, making the yoghurt base and finally the chili butter
INGREDIENTS:
-4 large eggs
-1¹/² cups of Greek youghurt
-1 tblsp of crushed garlic
-1 tsp lemon juice
-salt & black pepper to taste
-3 tblsp butter
-2 tsps paprika
-2 tsp Aleppo Pepper flakes or chilli flakes
-Springs of fresh dill
METHOD:
1.Fill water into a medium sized pot quarter way through.
2.Bring the water to boil then leave to simmer and add a little bit of white vinegar into the water. This keeps the eggs intact when poaching.
3.Add the eggs one at a time into the water. Cover the pot with the lid and leave the eggs to poach for 3-5 minutes.
4.When the eggs are poached, use a slotted spoon to remove them and leave aside covered on a plate.
5.Add the Greek yoghurt into a bowl and then add the garlic and lemon juice and mix together.
6.Add salt and black pepper to the Greek youghurt mixture as per your preference. Leave the mixture aside.
7.Add the butter into a small frying pan and melt over medium heat.
8.Add the paprika, Aleppo pepper flakes or chilli flakes and mix well.
9.Add salt and pepper to taste then leave the chili butter aside.
10.To serve do the following:
-Using a large plate, add a large dollop of the Greek yogurt in the centre of the plate then spread into a large circle using the back of your spoon.
-Place two poached eggs on top of the youghurt mixture.
-Drizzle the eggs with the hot chili butter.
-Garnish with sprigs of fresh dill.
-Follow the same steps for the second plate.
11.Serve with warm pita bread, manakish or crusty bread and enjoy!
