Turkish Eggs (Çilbir)

Ingredients

• 4 free range eggs (fridge cold)
• 350 g yogurt (10% fat recommended)
• 1 clove garlic (crushed)
• 40 g butter
• 2 tsp Turkish pepper flakes (such as Aleppo pepper or Pul Biber)
• dill (a handful, finely chopped)
• salt (to taste)

Steps

1. 1

   Bring a pan of water to a gentle simmer.

2. 2

   Add the fridge-cold eggs to the simmering water and boil for 8 minutes.

3. 3

   While the eggs boil, prepare a bowl of tap water. Once the timer is up, pop the eggs into the water to cool slightly.

4. 4

   Tap the fatter ends of the eggs with a spoon to crack the shell before leaving them to cool for a few minutes; this makes them easier to peel.

5. 5

   Place a bowl above the hot water in the egg pan (tip some water out if necessary to create a double boiler effect).

6. 6

   Add the yogurt, crushed garlic, and a pinch of salt to the bowl. Stir together and leave to warm up slightly while you peel the eggs.

7. 7

   Peel the cooled eggs and cut them in half.

8. 8

   In a separate small pan, melt the butter together with the Turkish pepper flakes and a pinch of salt until the flakes bleed their color into the butter.

9. 9

   To serve, divide the warmed garlicky yogurt between two serving bowls.

10. 10

    Top the yogurt with the halved eggs and drizzle the spiced butter over the top.

11. 11

    Garnish with the finely chopped dill and serve immediately with plenty of bread.

Notes

The author suggests tapping the thicker end of the egg before cooling to make peeling easier. The yogurt is warmed gently over the egg water to take the chill off without curdling it. Serve with crusty bread for dipping.

Nutrition per serving

• breakfast
• brunch
• dinner
• eggs
• vegetarian
• high-protein
• quick-meals