Spicy garlic Çılbır: Turkish eggs
My own spin on the classic Turkish breakfast, infused with lovely Indian flavours, like cumin, turmeric and coriander. At its heart, it still remains, fundamentally as cilbir, just infused with spice and lots of garlic!
Equipment
- Tadhka pan optional and you can use a small saucepan instead
- small saucepan to poach your eggs
Ingredients
- 3 tbsp Yoghurt you can use Greek, normal, or non-dairy, just make sure it is not sweetened!
- 2 eggs poached
- 1 tsp of vinegar
- 1 ½ tsp of salt
- 1 ½ chilli powder
- 1 ½ turmeric
- 1 ½ cumin seeds
- 3 cloves garlic
- 1 slice lemon
- 2 tsp extra virgin olive oil or butter
- 1 slice sourdough or your bread of choice!
Instructions
For the yoghurt mixture
- Add three tablespoons of yoghurt to a bowl
- Grate in one or two cloves of garlic
- Squeeze in some lemon
- Grind in a little bit of salt (less than a tsp) and give that a good stir
Poach eggs
- Pour a cup of water into a pan and place on a high heat until the water is rolling. Reduce the heat to medium and wait for it to reach a rolling heat.
- Crack an egg into a siv and strain the excess egg whites. Do this twice if you want to have two poached eggs
- Create a swirl into the saucepan, drop in the egg and let that cook for around 2 mins 30, for a runny egg
- Carefully remove the egg and place on to a plate. Gently pat any excess water off and place into the yoghurt mixture
Tadka / Spicy garlic chilli oil
- In your small tadka pan (or if you don't have that a regular pan is fine), heat some extra virgin olive oil up, ghee, or butter. Temper your cumin, garlic, turmeric and chilli powder.
- Once that is fragrant and combined well, lather that mixture on top of your garlic yoghurt eggs. Optionally you can also further garnish with coriander.
Notes
the nutritional information is an estimate automatically calculated using the WPRM recipe maker and I am not responsible for its veracity.
Tried this recipe?Let us know how it was!