Mother’s Day is just a week away. Why not treat Mum to something a bit different? Cilbir (pronounced chullburr) is one of the most popular breakfasts in Turkey. Perfectly poached eggs served on a bed of thick, garlicky yogurt and drizzled with a spicy sauce – yum. Just add some crusty bread and a big hug.
Cilbir: Turkish poached eggs
Serves 2
Ingredients
1 cup plain Greek yogurt
1 clove garlic, minced
1 Tbsp olive oil
½ Tbsp white wine vinegar
Salt and pepper
For the chilli butter
40g butter
1 tsp chilli oil
For the poached eggs
4 large eggs, at room temperature
1 Tbsp white vinegar
To serve
2 slices of crusty bread
Fresh herbs – dill, mint or parsley
Method
- Combine the yogurt, minced garlic, olive oil and white wine vinegar in a small bowl and season with a little salt and pepper.
- Bring a pot of water to the boil and add the white vinegar. Whisk the water to create a vortex. Crack an egg into a small bowl and carefully slide it into the water. Repeat with a second egg. Cook for 2-3 minutes until the whites are firm and yolks are still soft.
- Using a slotted spoon, remove from the water and place on to a plate lined with kitchen paper to absorb the water from the eggs.
- Repeat the process to cook the remaining two eggs.
- Meanwhile, melt the butter in a small pan and mix in the chilli oil.
- Divide the yogurt between two bowls. Place two poached eggs in the middle of each bowl. Drizzle over the chilli butter and serve garnished with fresh herbs and some toasted, crusty bread on the side.