You’ve got to try Cilbir for brunch – it’s a real treat! This Turkish-inspired breakfast is all about creamy yogurt cradling perfectly poached eggs, topped with the most amazing chili oil. Just grab some crispy bread and get ready for a comforting delight!
Turkish Eggs Cilbir
Ingredients
**For the Chili Oil:**
- 1/4 cup unsalted butter
- 1 tablespoon olive oil
- 2 teaspoons minced garlic
- 1 teaspoon Aleppo pepper
- 1 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon coriander
- 1/4 teaspoon cumin
**For the Yogurt:**
- 16 ounces Greek yogurt
- 1 to 2 tablespoons olive oil
- 1 teaspoon lemon zest
- 2 teaspoons chopped dill
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
**Other Ingredients:**
- 4 large eggs
- 1 tablespoon distilled white vinegar
- Mint chopped
- Chives chopped
Instructions
- In a small pan over medium-low heat, melt the butter and olive oil. Add garlic, Aleppo pepper, red pepper flakes, salt, coriander, and cumin. Cook for 2 to 3 minutes until it turns a deep orange/red color. Remove from heat and set aside.
- In a bowl, mix together the Greek yogurt, olive oil, lemon zest, dill, black pepper, and salt until creamy and thick. Set aside.
- Heat a pot of water over medium heat until it simmers (small bubbles along the edges, not boiling). Add vinegar to the water.
- Crack one egg into a small bowl, then gently drop it into the water. Cook for 2 to 3 minutes until the whites set (2 minutes for an extra runny yolk). Use a slotted spoon to remove the egg from the water. Repeat with the remaining eggs.
- To assemble, spread yogurt on the bottom of a plate or bowl. Place poached eggs on top (two per plate). Drizzle chili oil over the eggs and garnish with chopped mint and chives. Enjoy!