Çılbır is a traditional Turkish egg dish that combines poached eggs, creamy yoghurt and pepper-infused butter. Nigella Lawson’s take on this classic breakfast recipe is straightforward and serves two, making it ideal for a relaxed weekend brunch.
Sharing this recipe from her series, Nigella: At My Table, the celebrated food writer said: “If I hadn’t eaten the Turkish eggs at Peter Gordon’s restaurant, I most certainly wouldn’t be tempted by the idea of poached eggs on Greek yoghurt. I say that only to pre-empt any hesitancy on your part. For çilbir, pronounced “chulburr”, is a revelation and a complete sensation.”
How to make Turkish eggs
Ingredients
- 200g Greek-style plain yoghurt
- One garlic clove, crushed
- One tsp sea salt flakes
- Two tbsp unsalted butter
- One tbsp extra virgin olive oil
- One tsp Aleppo pepper
- Two large free-range eggs, fridge cold
- Two tsp lemon juice
- Few fronds fresh dill, chopped
- Thick sourdough toast, to serve
Method
Fill a saucepan with water up to 4cm (1½ inches) and bring it to a boil. In a separate heatproof bowl, add the yogurt, garlic, and salt.
Set the bowl over the saucepan, ensuring that it doesn’t touch the water, and stir until the mixture reaches body temperature and achieves the texture of lightly whipped double cream. Once the desired consistency is reached, turn off the heat but leave the bowl above the pan.
In a separate small pan, melt the butter over low heat until it begins to take on a hazelnut-brown color. Remove from the heat and stir in the oil, followed by the Aleppo pepper. Set this mixture aside.
Next, fill a wide saucepan with 4cm (1½ inches) of water and bring to a medium heat. Prepare a large plate by lining it with paper towels.
Crack one egg into a fine mesh strainer placed over a small bowl. Gently swirl the egg for about 30 seconds, allowing the excess watery egg white to drip into the bowl, and discard the liquid.
Carefully transfer the egg into a small cup or ramekin, and add a teaspoon of lemon juice over the egg white. Repeat the same process for the second egg.
Once the water in the saucepan is simmering lightly, gently lower the eggs into the pan, placing each on opposite sides. Reduce the heat to very low so the water remains still, and poach the eggs for three to four minutes until the whites are set but the yolks stay runny. Use a slotted spoon to remove the eggs and place them on the prepared plate.
To serve, divide the creamy yogurt between two shallow bowls, top each with a poached egg, drizzle the peppery butter over them, sprinkle with chopped dill, and enjoy with toast.
