This is my take on Cilbir or Turkish eggs. The hearty dish consists of thick, garlicky yogurt, layered with poached eggs and a hot Aleppo chili butter and herbs served with flatbread on the side. My recipe uses Tomato Achaar in place of Aleppo chili for the heat. The recipe works perfectly with soft boiled eggs as well.
Serves 4
Ingredients
2 cups Greek yogurt
1 clove garlic, grated or ground with mortar & pestle
1/4 cup chopped dill, with some additional fronds reserved for topping
salt, to taste
8 eggs
4 tablespoons Brooklyn Delhi Tomato Achaar
2 tablespoons butter or oil
Flatbread (naan, pita, roti, etc.) or toast, for serving
Method
In a pot, heat up water for the eggs.
While water is heating, mix together Greek yogurt, garlic, chopped dill, and salt to taste.
Once water is gently simmering, poach or soft-boil (6.5mins) eggs.
As eggs are cooking, spoon yogurt into four bowls, creating a divet for eggs to go into in center of the yogurt.
Once eggs are finished cooking, dry the poached eggs on towels or cool and peel soft-boiled eggs. Plate two in each bowl over yogurt, sprinkling with flaky salt if desired.
Meanwhile, heat 2 tablespoons of butter or oil in a skillet over medium heat. Once heated, mix in Tomato Achaar and immediately spoon over eggs, distributing evenly.
Top with fresh dill fronds. Serve with flatbread or toast!
In this recipe
