Cilbir, pronounced as ‘chil-bir‘, or Turkish eggs is a beautiful recipe from the Middle East. I came across this recipe while researching for egg recipes and I must say that I loved the experience of recreating this exotic classic and also having it today at brunch!
This dish is sour from the yogurt, gooey because of the poached eggs, and buttery from the chilli-butter sauce on top. Serve this with toasted bread of your choice and trust me it the perfect start on a lazy Sunday afternoon!
I am always trying to recreate classic recipes from around the world and this one just made it to the favourites! Extremely, extremely easy to make and very high on nutrition, this will definitely take you by surprise. Do try it sometime for a Turkish affair at home!

Serves 1
1 egg
50g Greek yogurt
2 cloves garlic, grated
Pinch of salt or to taste
1 tbsp butter
1 tsp olive oil
1 tsp red chilli flakes
1 tsp chopped dill
1/4 tsp lemon juice

Step 1: In a pan, heat butter and olive oil on low flame. Add red chilli flakes and heat for about 20 seconds. Remove from heat and set aside.
Step 2: In a bowl, add the Greek yogurt, minced garlic, some dill leaves, and salt. Whisk well and set aside.
Step 3: Place a tea sieve over a small bowl. Crack an egg in it and allow the extra fluid of the egg to drain. Transfer the egg to another bowl and pour the lemon juice.
Step 4: Now in a pan, boil about 2 cups water and give it a swirl. Lower the heat and while the swirl is in motion, slide the egg and let it poach without any disturbance. Let it cook for about 2-3 minutes.
Step 5:  Now while plating, make a layer of the yogurt mixture of Step 2. Place the poached egg of Step 4. Drizzle the butter sauce of Step 1. Garnish with chopped dill leaves and serve with toasted bread!

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