Have you ever tried Turkish eggs before? They are also called Cilbir. This is probably one of the most satisfying breakfast type of dishes I’ve ever had. To mix eggs and yoghurt might sound weird to some of you guys… but not so much for me because I was brought up having yoghurt with everything… when I say everything… I literally mean everything. In drinks… as you can see in my recipe for ‘doogh’, as a dip for crisps, as a ‘sauce’ for kebabs or any Persian dish really and the list just goes on and on. So, 4 years ago when I saw that I could order something that included poached eggs with yoghurt and spiced butter… I didn’t hesitate a second.
I’ve been obsessed with poached eggs since I pretty much moved to London, you can get it on anything when you go out for brunch and I just love love love it. I don’t however love love love to make it myself. I swear the amount of times I’ve failed… I can’t even keep count. I’ve tried all the different methods there is but then I saw the way Nigella Lawson made her poached eggs and she advised to squeeze some lemon juice in it as it will make the egg white go ‘slurp’ and it will hold its shape better. Basically, the lemon juice works just like Spanx, the egg white will suck itself in and there will be no jiggle jiggle all over the place; just where it’s supposed to – the egg yolk. And it worked!
I also decided to add roasted tomatoes to this dish… because as you might have figured out by now… if I can add tomatoes to a dish… it’s bound to happen.
Use sour dough bread or any bread you like to dip the egg yolk and yoghurt mixture to create a perfect time-travelling bite that will most definitely take you to the magical rooftop cafés of Istanbul. Bon Shabétit!
- 2 Eggs
- 1 tsp Lemon juice - Freshley squeezed
- 3 dl Greek Yoghurt
- 1 Garlic clove
- 1 tsp Dried Parsley
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 7-9 Plum tomatoes
- 1/2 tsp Olive oil
- 2 tbsp Butter
- 1/2 tsp Turmeric
- 1 tsp Chilli Flakes
- 1 tsp Cumin
- 1 tsp Paprika
- A couple stems of Parlsey - Chopped
- Sour Dough Bread - Sliced and toasted
- First, make the yoghurt. Crush the garlic clove and mix with the yoghurt, dried parsley, salt and pepper. Season with salt and black pepper. Place into large bowl and place it on top of a boiling sauce pan. Let the yoghurt get some temperature and then turn off the heat and leave it over the pan.
- Chop and roast the tomatoes in a oiled frying pan. Let them roast for 5 minutes.
- As the tomatoes are roasting fill a saucepan with boiling water. Reduce the heat so the water is completerly still and stir the water, creating a whirlpool. Crack the egg into a cup and add the lemon juice and slip it in the water. I made one egg at a time and left it for 3-4 minutes. Transfer the eggs to a plate once they are done.
- While the eggs are being cooked, melt the butter with the paprika, chilli flakes and cumin until bubbling and then remove from the heat.
- Serve the poached eggs nested in the flavoured yoghurtin two shallow plates, add the roased tomatoes and drizzle the plate with the hot spiced butter and sprinkle over the chopped parsley. Enjoy your Turkish Eggs with some toasted sourdough!