Cilbir - Turkish poached egg in yoghurt sauce M

J for Jellyfish

Cilbir is a Turkish breakfast with a poached egg in creamy yoghurt and hot chilli butter.

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Prep time:

Cook time:

Total time:

Servings: 1

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INGREDIENTS

Poached eggs

1 egg

1 Tbsp. vinegar


Yoghurt

200 ml yogurt, preferably Turkish or Greek

1 garlic clove, minced

Salt


Chilli Butter

3-4 Tbsp. butter

1 tsp. olive oil

1.5 tsp. pulbiber, Turkish chilli flakes (can be substituted with chilli flakes or chilli powder)


For serving

Fresh mint

Bread, like pita bread

DIRECTIONS

1. Mix yogurt, garlic and salt in a bowl. Let rest at room temperature.


2. In a saucepan, bring plenty of water to a boil. Add vinegar and mix. Lower heat to a simmer.


3. Crack the egg in a small bowl.


4. With a spoon stir in the saucepan until a vortex is formed in the hot water. Carefully pour the egg into centre of the vortex. Allow the egg to be poached for 3-4 minutes.


5. In a frying pan, heat butter and olive oil. Fry the pulbiber or chilli flakes for a few seconds without burning it.


6. Pour the yogurt onto a plate; add the egg, top with the chilli butter and fresh mint. Serve with bread, like pita.

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Image by Jeff King

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