Turkish Eggs Cilbir
Cook Time 20 minutes
Servings 2
Ingredients
4 eggs
A splash of vinegar
250g butter
1 tbsp Turkish chili flakes
1 tbsp sumac
500g plain yoghurt, strained (labneh)
1 clove garlic
Pinch of salt
Water, as required
1 Turkish pide bread, to serve
Parsley to garnish
Rose petals to garnish
Method
To poach the eggs, boil the water in a pot with salt and vinegar. Crack the eggs gently into separate areas of the pot. Remove the eggs once the white is set and the yolk is still soft and runny. Drain on paper towels.
Melt the butter into another pot over a medium heat until it bubbles and goes golden in colour. Add in sumac and Turkish chili flakes.
For the yoghurt, mix through microplaned garlic and salt. Stir a little water through for your desired consistency.
Place 2 large tablespoons of yoghurt mixture to the bottom of the serving bowls, add the poached eggs on top and drizzle the spiced burnt butter generously over it. Garnish with parsley and rose petals. Serve with fresh Turkish bread and enjoy!