Cilbir, pronounced as “chil-bir” is a Turkish poached egg breakfast dating back to the 15th century Ottoman Empire, when it was part of the Sultans royal breakfast spread. This breakfast is pretty simple with easily available ingredients, yet what makes it stand out is the combination of poached eggs on a bed of thick garlic flavored yogurt, drizzled with flavorful Aleppo pepper or crushed chilli flakes infused butter and garnished with chopped herbs like dill, parsley or cilantro. If you don’t fancy poached eggs, you may substitute it with fried eggs as well. Serve it alongside Bazlama, Turkish flat bread or simple toasted bread and your energized day has officially kickstarted.
Let’s get started with the recipe:
For the yogurt base-
1. In a bowl, mix together one cup (room temperature)Greek yogurt, 1 tbsp chopped dill leaves and one clove of minced garlic. Keep aside.
2. Spread this yogurt-garlic mixture on your serving plate. Keep aside.
For the chilli butter sauce:
1. In a saucepan add two tbsp of butter, once it starts to lightly simmer, add a tsp of red chilly flakes, 1/2 tsp of paprika powder, 1/2 tsp dried mint leaves(optional)and 1/2 tsp of crushed cumin. Stir for 2-3 seconds and take off heat.
For the poached eggs:
1. In a saucepan heat about a liter of water. Once it begins to bubble, add 2 tbsp of vinegar. Crack an egg onto a small bowl and gently drop the egg into the boiling water. Allow to cook for about 2 mins. Remove the poached egg with a laddle and place it on the serving plate over the yogurt spread. Repeat the same with second egg. (You may substitute with fried eggs as well).
2. Drizzle the red chilly butter sauce over the poached eggs. Season with some sea salt. Garnish with chopped dill leaves(you can use parsley or cilantro). Serve with Bazlama or grilled bread. Enjoy!
Ingredients
- For the yogurt base:
- Thick yogurt (I used Greek yogurt)-1 cup
- Garlic- 1 clove(minced)
- Dill leaves- 1 tbsp(chopped)
- For the chilli butter sauce:
- Butter- 2tbsp
- Red chilli flakes- 1 tsp
- Smoked paprika- 1/2 tsp
- Crushed cumin- 1/2 tsp
- Dried mint- 1/4 tsp(optional)
- For the poached eggs:
- Eggs-2
- Water to boil- 1 ltr
- Vinegar- 2tbsp
- Chopped dill leaves for garnish
- Sea salt to season
Directions
- 1In a bowl, mix together one cup (room temperature)Greek yogurt, 1 tbsp chopped dill leaves and one clove of minced garlic. Keep aside.
- 2Spread this yogurt-garlic mixture on your serving plate. Keep aside.
- For the chilli butter sauce:
- 1In a saucepan add two tbsp of butter, once it starts to lightly simmer, add a tsp of red chilly flakes, 1/2 tsp of paprika powder, 1/2 tsp dried mint leaves(optional)and 1/2 tsp of crushed cumin. Stir for 2-3 seconds and take off heat.
- For the poached eggs:
- 1In a saucepan heat about a liter of water. Once it begins to bubble, add 2 tbsp of vinegar. Crack an egg onto a small bowl and gently drop the egg into the boiling water. Allow to cook for about 2 mins. Remove the poached egg with a laddle and place it on the serving plate over the yogurt spread. Repeat the same with second egg.
- 2Drizzle the red chilly butter sauce over the poached eggs. Season with some sea salt. Garnish with chopped dill leaves(you can use parsley or cilantro). Serve with Bazlama or grilled bread. Enjoy!
