Çilbir-Inspired Eggs
Çilbir-Inspired Eggs
Servings
2
Prep Time
10-15 minutes
Cook Time
5-8 minutes
A spicy, herbal Turkish-inspired egg dish for a killer brunch (or dinner).
Carly Sutherland of @onegoodcookblog
Ingredients
- 2 scallions roughly chopped
¼ cup parsley
¼ cup cilantro
¼ cup basil
¼ cup olive oil
-
2-3 tsp Za’atar
- Good squeeze of lemon
- Salt and black pepper to taste
- 1 cup full-fat Greek yogurt (or sub plain lactose-free/coconut yogurt)
- 1 small clove garlic
3 Tbsp unsalted butter
- 2 tsp Burlap & Barrel Black Urfa Chili
- 1 tsp Burlap & Barrel Silk Chili
- 4 eggs
- Rocket/arugula or other fresh greens
- Salt and pepper to taste
- Burlap & Barrel Cured Sumac to taste
Herb Sauce
Urfa Biber Eggs
Directions
Start by making the herb sauce: Put all ingredients into a small blender or mortar and pestle and blend until smooth paste. Taste as you go and adjust to your preference!
Yogurt base: Finely grate 1 small garlic clove into 1.5 your yogurt. Season with salt and pepper and set aside.
Chili butter: Put your chilies into a small bowl. Melt the butter in a small pan over low heat until it’s turned lovely and brown (don’t let it burn!), then pour over your chilies and stir well.
Prepare your plates: start with a round pool of your yogurt mix on one side of the plate. Add a nice big spoonful of the herb sauce next to it, and put your greens in the free space.
Lastly - poach your eggs! Get the water to simmering (not a rolling boil) and season with salt. Strain your first raw egg through a fine mesh sieve so the stringy bits of white fall away, and pop it in a cup. Stir your water one way (e.g. clockwise) so it creates a little vortex, and drop your first egg in the middle - this will help the white wrap around the yolk and not go stringy. Repeat with your other eggs - I recommend using a pretty big pot and only having two in at once, so the eggs don’t stick. After 2-3 minutes take your eggs out with a slotted spoon and gently remove any excess water with a paper towel.
Place two eggs per plate on top of the yogurt. Drizzle the chili butter liberally over your eggs and greens, and season everything with salt, pepper, and sumac.
Supermarket
Fair Trade