When I first read of the combination of yogurt and poached eggs, I was quite sceptical. Really? I just couldn’t get my head around the liquid yolk paired with the tangy yogurt. But then more recently, this photo on Flickr had me wondering again. The answer is a resounding yes as I decided to make it at home topped with a chili spiced melted butter for a light supper one evening. The original dish is called Çılbır and comes from Turkey though I’m not sure what time of the day it’s normally eaten over there; I imagine it’s excellent for brunch. Garlicky thick yogurt, poached eggs with centres of liquid gold, and chili infused butter, all mopped up with accompanying slabs of Turkish bread; proper Turkish Aleppo pepper was not used but it was still good.
In London, a version is available at the Providores and Tapa Room where whipped yogurt is use (I’ve not tried it). I wouldn’t be surprised if it’s also offered up in the many Turkish cafes in Dalston.
And this is what I put together at home; what follows is not so much a recipe as just general guidelines. If I remember correctly, we had a salad of chopped cucumber and tomato on the side to cut the richness.
Turkish Eggs with Yogurt
Allow at least two eggs per person. Poach them. Crush a small clove of garlic into a generous amount of plain Greek yogurt. Divide the yogurt between your serving dishes. In a small pan/pot, heat approximately 1-2 tablespoons of butter per person. When the butter has melted, add some hot paprika, allowing it to be cooked into the butter, colouring it a deep orange-red. Top the yogurt with the poached eggs and drizzle over with the melted butter.
I didn’t have anything green to sprinkle on top but I reckon chopped fresh mint or flat leaf parsley would be lovely. Serve immediately, while the contrast between the hot eggs and the cold yogurt still exists, with some Turkish bread or pita on the side to mop up the yogurt and yolk.