Hello from the farm,
Turkish eggs (Cilbir) are a favourite in the farmhouse kitchen rotation. They somehow manage to feel comforting, indulgent and healthy all at the same time.
If you haven't had them before, they are essentially poached eggs sitting on garlicky yoghurt with warm chilli oil spooned over the top. Which sounds slightly odd the first time you hear it. Once you've had them, there is no going back...
They're actually surprisingly healthy, particularly if you use extra virgin olive oil (instead of chilli butter). They are packed with protein and being built around fermented food, you can feel slightly virtuous while eating them.
Despite looking like something from a fancy café, Turkish eggs are actually very easy to make and even easier to eat, mopped up with good sourdough.
As for the poached eggs, you need to start with good fresh eggs, which is where we can help. I've added a few poaching tips below.
Turkish Eggs
1 clove garlic
Salt & Pepper
1 pinch cayenne pepper
2 ½ tablespoons finely chopped fresh dill, or to taste
4 tablespoons EVOO (which I have substituted for butter)
1 tablespoon chilli flakes
½ teaspoon smoked paprika
¼ teaspoon ground cumin
1 tablespoon chopped fresh parsley
4 large eggs
Instructions:
Let the yoghurt come up to room temperature. Mix in the garlic, dill, a little salt & pepper and the cayenne. Spoon into a shallow bowl.
Warm the olive oil, chilli flakes, paprika and cumin together in a small pan. Not too hot - you are just trying to get the spices to infuse into the oil.
Poach the eggs gently until the whites are set but the yolks are still soft.
Place the eggs onto the yoghurt and spoon over the warm chilli oil. Finish with parsley and serve with toasted sourdough for mopping up the yolks and yoghurt.
Enjoy!