Çilbir - Turkish-style poached eggs in garlicky yoghurt

AutumncookbookWinterSpringSummermiddle eastern

30 May

Written By Antony

“This is one of my favourite ways to enjoy eggs. It was part of Ottoman palace banquets and a favourite of Mehmed the Conqueror. At home, Çılbır is generally enjoyed as a hot meze; I also like serving it as part of a leisurely weekend breakfast, lunch or a light mid-week supper – a versatile dish.” - Özlem Warren

SERVES 2

1 large garlic clove

sea salt, to taste

400g (1⅔ cups) strained yoghurt

2 tbsp apple cider, grape or white wine vinegar

2 large eggs

2 tbsp olive oil

2 tsp pul biber or red pepper flakes

To serve

1 tsp finely chopped dill or parsley

flatbreads or crusty bread

Prepare the garlicky yoghurt about 30 minutes before poaching the eggs, to bring to room temperature. Finely chop the garlic and sprinkle over a pinch of salt. Using the flat side of the knife, gently squash the garlic to turn it into a fine paste. In a small bowl, beat the yoghurt with the garlic, then spoon onto two serving plates, creating a round thick layer to provide a nest for the poached egg.

Fill a small pan with hot water, add a pinch of salt and the vinegar (this will help to seal the egg whites) and bring to the boil. Stir the water to create a whirlpool and crack in the first egg. As the egg spins and the white sets around the yolk, stir the water ready for the next one. Poach each egg for 2–3 minutes so that the yolk remains soft.

While the eggs are poaching, quickly pour in the olive oil into a small pan and stir in the pul biber. Stir to gently infuse the oil for 30 seconds over a low–medium heat, then remove from the heat.

Lift the poached eggs out of the water with a slotted spoon and place them on a couple of sturdy paper towels to absorb any excess moisture, then gently place them on the garlic yoghurt. Drizzle the infused olive oil over the poached eggs and season with salt to taste. Scatter with chopped dill or parsley and serve immediately with bread, if you like.