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Recipe: Çilbir by Rachel Khong

***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***

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This recipe comes to Khoollect from Lucky Peach author Rachel Khong, whose new book All About Eggs: Everything We Know About the World’s Most Important Food is setting up camp in the homes of egg lovers all over the world.

Çilbir— poached eggs on a bed of garlicky yogurt, drizzled with spiked butter—is a Turkish egg dish. Çilbir’s uniqueness rests on the sourness of the yogurt and the softness of the whole thing—there is nothing to crunch. If you love to sop up an egg yolk with some bread at the best of times, this bowl of creamy, yolky wonder is for you.

Tip: poach the eggs before you begin assembling this rest of your ingredients.

Reprinted from All About Eggs: Everything We Know About the World’s Most Important Food. Copyright © 2017 by Lucky Peach, LLC. Photographs and illustrations copyright © 2017 by Tamara Shopsin and Jason Fulford. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.

 

Çilbir

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Preparation Time10 MINUTES

Cooking Time5 MINUTES

Resting Time0 MINUTES

Serves2

LevelEasy


ingredients

1 clove garlic

1¾ cups whole-milk yogurt

4 poached eggs

4 tbsp butter

1 tsp Aleppo chilli flakes

½ tsp paprika

Salt and freshly ground black pepper

Mint leaves (optional)

Pide or pita bread, for serving

1

Crush and pound the garlic to a paste in a mortar and pestle; mix it in with the yogurt. They must be properly mixed. These two ingredients are good company— leave them alone.

2

Meanwhile, combine the butter, chili flakes, and paprika in a small saucepan. Set over medium-high heat to melt and froth a little, about 2 minutes.

3

To assemble, spread the garlic yogurt on a plate and place the poached eggs on top, so you can see the beauty of the eggs.

4

Drizzle with chilli butter, and season generously with salt and pepper. If you like, tear some mint leaves over the top for some extra colour and texture. Serve with bread.

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Preparation Time10 MINUTES

Cooking Time5 MINUTES

Resting Time0 MINUTES

Serves2

LevelEasy


ingredients

1 clove garlic

1¾ cups whole-milk yogurt

4 poached eggs

4 tbsp butter

1 tsp Aleppo chilli flakes

½ tsp paprika

Salt and freshly ground black pepper

Mint leaves (optional)

Pide or pita bread, for serving

1

Crush and pound the garlic to a paste in a mortar and pestle; mix it in with the yogurt. They must be properly mixed. These two ingredients are good company— leave them alone.

2

Meanwhile, combine the butter, chili flakes, and paprika in a small saucepan. Set over medium-high heat to melt and froth a little, about 2 minutes.

3

To assemble, spread the garlic yogurt on a plate and place the poached eggs on top, so you can see the beauty of the eggs.

4

Drizzle with chilli butter, and season generously with salt and pepper. If you like, tear some mint leaves over the top for some extra colour and texture. Serve with bread.

SHOW MORE
SHOW LESS

This recipe comes to Khoollect from Lucky Peach author Rachel Khong, whose new book All About Eggs: Everything We Know About the World’s Most Important Food is setting up camp in the homes of egg lovers all over the world.

Çilbir— poached eggs on a bed of garlicky yogurt, drizzled with spiked butter—is a Turkish egg dish. Çilbir’s uniqueness rests on the sourness of the yogurt and the softness of the whole thing—there is nothing to crunch. If you love to sop up an egg yolk with some bread at the best of times, this bowl of creamy, yolky wonder is for you.

Tip: poach the eggs before you begin assembling this rest of your ingredients.

Reprinted from All About Eggs: Everything We Know About the World’s Most Important Food. Copyright © 2017 by Lucky Peach, LLC. Photographs and illustrations copyright © 2017 by Tamara Shopsin and Jason Fulford. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.

 

Çilbir

1

Crush and pound the garlic to a paste in a mortar and pestle; mix it in with the yogurt. They must be properly mixed. These two ingredients are good company— leave them alone.

2

Meanwhile, combine the butter, chili flakes, and paprika in a small saucepan. Set over medium-high heat to melt and froth a little, about 2 minutes.

3

To assemble, spread the garlic yogurt on a plate and place the poached eggs on top, so you can see the beauty of the eggs.

4

Drizzle with chilli butter, and season generously with salt and pepper. If you like, tear some mint leaves over the top for some extra colour and texture. Serve with bread.

SHOW MORE
SHOW LESS
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WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

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WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

READ MORE BY Sonya Gellert

You decide

Your dream holiday destination

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Profile Photo
WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

READ MORE BY Sonya Gellert

You decide

Your dream holiday destination

View Results

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Rachel Khoo's Chocolate e-cookbook

With over 30 delicious recipes, this e-cookbook showcases wonderful new ways to cook with cocoa. This is not just a dessert book; within you'll find a whole range of recipes for every occasion from a decadent chocolate tahini caramel torte, to a confit cocoa cod with lemony white chocolate sauce. These recipes are featured in Rachel Khoo's Chocolate TV show.

100% of the proceeds* from this book will be donated to Women’s Aid (charity number 1054154)

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