Turkish Eggs

The poached eggs are paired with yogurt, oh, and some spicy pepper butter. Fried eggs also work. Do not forget the toasted crusty bread for dipping.

Çılbır (Turkish)

"Poached eggs"

Serves 2

A. Yogurt sauce / Yoğurt sosu:

1 cup (240 g) organic (dairy-free) yogurt, at room temperature

organic garlic clove(s)

1/2 tsp. (2,5 ml) black pepper

pinch or two cayenne pepper

chopped dill or dried to taste

bir /beer/ 1. Spoon the yogurt into a bowl.

iki /ee-kee/ 2. Grate the garlic and mix with the yogurt.

üç /üch/ 3. Season with black pepper and cayenne.

dört /durt/ 4. Add the dill and mix. Set. aside.

B. Butter / Tereyağı:

1/2 stick = 4 Tbs. (55 g) organic (dairy-free) butter

1/4 tsp. (1,2 ml) ground cumin

1/2 tsp. (2,4 ml) smoked paprika

1 Tbs. chili flakes

beş /besh/ 5. Melt the butter over medium heat, until it bubbles.

altı /al-tuh/ 6. Add the cumin, paprika, and chili flakes. Stir together and turn off the heat. Leave on the burner

C. Parsley / Maydanoz:

1 Tbs. (15 ml) chopped parsley or 1 tsp. of dry

1 Tbs. (15 g) diced jalapeño pepper

2 Tbs. (30 ml) olive oil

yedi /ye-dee/ 7. Grind the parsley and jalapeños together. 

sekiz /se-keez/ 8. Drizzle in olive oil and stir to combine

D. Eggs / Yumurtalar:

1 Tbs. (15 ml) white vinegar

4 organic eggs

dokuz /doo-kuz/ 9. Fill the saucepan with some water and bring to a boil.

on /on/ 10. Reduce heat to medium-low, pour in the vinegar, keep the water simmering.

on bir 11. Crack a egg into a bowl and slip it into the water. Repeat with the rest of the eggs.

on iki 12. Cook the eggs until the whites are firm and the yolks have thickened, about 2 1/2 to 3 minutes.

on üç 13. Remove the eggs and place on a warm plate.

on dort 14. Dollop the yogurt mixture onto the serving plate, spoon to spread out into a bed for the eggs, and make ridges into the top to catch the oil.

on beş 15. Drizzle the same with the jalapeño oil.

on altı 16. Top with the eggs and spoonful or two of the butter mixture.