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Cilbir
This Turkish breakfast features perfectly poached eggs nesting in a creamy yogurt base with the most incredible chili oil on top.
4 eggs
1 cup plain full-fat Greek yogurt
1 tbl finely chopped dill
2 cloves garlic, crushed
1/2 cup white vinegar
3 tbl unsalted butter
1 tsp smoked paprika
Salt and freshly ground black pepper, to taste
Warm pita or country bread, to serve
2 tsp FilFil Turkish Pul Biber Sauce
In a medium sized saucepan bring salted water to a boil, While waiting for the water mix together the yogurt, dill, garlic, salt, and pepper in a bowl and divide between two plates and set aside.
Reduce the heat of the pan to medium and add the vinegar. Using a spoon create a swirl in water to create a whirlpool. Crack 1 egg at a time into a cup and slide egg into water; poach until white is firm but yolk is still runny, about 3-4 minutes.
Using slotted spoon, transfer eggs to paper towels to drain. Place the eggs on top of the yogurt mixture, two on each plate.
Melt the butter in a small pan, stir in the FilFil Turkish Pul Biber Sauce and drizzle over eggs topped with a pinch of smoked paprika.
Serve with warm pita and enjoy!
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