This week, the posts are all very recent. Just like the Jackfruit Cake, this recipe has also jumped and come ahead fast. There is a reason for it. Off late, I have been seeing some bloggers make their versions of the Turkish eggs. OK, so you must be wondering what are they? The Turks have a deliciously out-of-the-box way of serving eggs for breakfast or brunch. The dish is called as “Cilbir”. It is basically poached eggs, served on top of flavored thick yogurt and drizzled with spiced oil. If you are wondering in your mind “What a combination is that!”, then I was on your same boat till I personally made it and got hooked onto it forever!
The recipe is very straightforward. The yogurt that will form the base, is mixed with some minced garlic and herbs of your choice. It can be the more Turkish ones like parsley or mint. I have used coriander but you can use dill as well, if you love its flavor. Then it is seasoned, arranged on the serving dish and allowed to rest till the egg comes and fall on it. The yogurt needs to be thick. You can use Greek yogurt and drain off some of the whey from your normal yogurt, before doing the flavoring.
This is the first time I have poached eggs and I was sincerely nervous. But I would tell you not to. Just be a little careful with breaking your eggs and handling it out of the boiling water and you will be fine. 🙂 Since we are cooking for home and not for culinary school, we should be fine. I truly mean that… I boiled water with salt and vinegar, gave it a stir, and then dropped one egg at a time. I cooked for around 2-3 minutes and drained it out. I kept aside for a minute, just for all the water to go off before transferring it onto the yogurt.
Now comes my favorite part – that chilli fat on top. Please don’t miss it for anything. That oil is what makes all the difference. Usually chilli flakes are used but I went ahead and used a mix of cayenne and paprika. You can use any chilli as per your wish. Once sizzled, pour it all over the poached eggs. Now take a spoon, break the egg, let the yolk float into the yogurt, scoop a good portion of the eggs along with the yogurt and take a spoonful. If you love it, thank me later. 😉 I have already repeated this three times after shooting this last week… Off to the recipe…
- ¾ cup thick yogurt
- 2 cloves garlic, crushed
- 2 tbsp coriander leaves
- Salt to taste
- 2 large eggs
- Water and vinegar for poaching
- TO TOP:
- 1 tsp butter
- 1 tsp olive oil
- ¼ tsp cumin powder
- ¼ tsp paprika powder
- ¼ tsp cayenne powder
- Whisk together the yogurt, garlic, coriander and salt. Spread on the serving plate.
- Boil 2 cups of water. Add salt and a tbsp of vinegar. Stir with a spoon and drop in the egg. Poach for around 2 minutes. Drain off from the water and keep aside for a minute. Repeat for the second egg.
- Arrange on top of the yogurt.
- Heat oil and butter. Add the spice powder and sizzle for a couple of seconds. Switch off and pour over the eggs.
- Dig in!
By the way, I have to mention my friend’s sister, who messaged through her to ask me if I could try out some Turkish recipes in my way. That made me realize that I hardly had any recipes from that region except for the Tabbouleh and Koftes, which are more general than specific to this lovely country. I am just glad I started off faster than I wished. I am not promising much dear, but InShaAllah, hopefully little here and there… 🙂