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Recipe: Cilbir Breakfast Eggs

breakfast
eggs

We all know the possibilities of eggs for breakfast extend way beyond boiled or fried but Turkish eggs have only recently come into the mainstream in the UK and we have seriously been missing out.

Linda, author of Cracked cookbook says: “This recipe was found in a dusty old Turkish cookbook I relegated to the top shelf of my foodie library some time back. I have been making it in some form or another for years and this is the recent update. It’s something really quite wonderful for its speed, simplicity, and exoticness.”

A simple but powerfully flavourful option for breakfast (and in our case, every meal), Turkish eggs or cilbir will work it’s way into your brunch repertoire fast.

Cilbir Recipe for The Perfect Breakfast Eggs

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WRITTEN By:
Maria Bell

Maria Bell is a photographer and editor from the Isle of Wight. Talk to her about food and/or photography and she'll always be listening.

READ MORE BY Maria Bell

ingredients

175g thick natural full-fat yogurt

1 garlic clove, crushed to a paste with a few sea salt crystals

1 tablespoon hummus

15g ghee

8 sage leaves

large pinch of sweet paprika

2 duck eggs splash of wine vinegar

pul biber red pepper flakes or chilli flakes

4 pieces of the thinnest toast you can make from your best bread, to serve

Photography by Ali Allen.

More options for toppings:

Skin 1 small or 3 cocktail chorizo, break them up and fry in a dry pan, drain on kitchen paper and scatter over the yogurt mixture. Fry some parsley leaves in oil for about 30 seconds, drain on kitchen paper and scatter over the dish. Scatter with dukkah instead of red pepper flakes.

1.

Mix the yogurt, garlic and hummus together and divide between two bowls.

2.

Heat the ghee in a small pan and fry the sage leaves for a few seconds, then lift onto kitchen paper. Add the sweet paprika to the ghee and set aside.

3.

Break a duck egg into a cup. Get some water boiling in a medium pan, add the vinegar and swirl the water. Lower the first egg into the middle of the swirl, turn off the heat and time 3 minutes. When it is ready lift out with a slotted spoon and place it, still on the spoon, on kitchen paper to drain. Crack the next egg into the cup and cook in the same way.

4.

While it cooks, heat the ghee again briefly and spoon onto the bowls of yogurt mixture. Lay the drained poached egg on top of one bowl, scatter with sage leaves and some red pepper flakes and serve with the toast. Finish the second egg in the same way, then eat before it gets cold.

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