Turkish eggs, or “cilbir” is an intriguing way to eat eggs in the morning, or evening. (I enjoy eggs at any meal.) They are poached and served on a thick, Greek, seasoned yogurt, then topped with a drizzle of seasoned olive oil.
I add my own Spanish twist to the basic recipe of course. After all, there are many Turkish influences in Spain and Spanish cuisine that it seems natural to do so. The flavours meld well.
To prepare this dish, begin with a cup of some thick Greek yogurt. Add a small clove of minced garlic and a few pinches of salt before mixing together well.
Next, prepare your toppings. This is where I incorporate a bit of Spanish flare. Find a spicy chorizo and slice it. Quarter the slices so the pieces fry up quickly.
In 1 Tbsp of olive oil, fry the chorizo with a pinch of chili flakes (optional) until crispy and set it aside.
Chop some fresh parsley to sprinkle on top after.
Finally, poach the eggs. If you have never poached eggs, don’t be intimidated. It is not difficult.
Start but bringing a low, wide pot of water to a slow boil. Prepare 4 eggs by cracking them in individual containers.
Lower the container gentle into the water to drop the egg.
Let the eggs cook for about 3 minutes so the yolk is still soft (you want the yolk to break into the yogurt for richness.) It is perfectly normal for there to be stringy bits releasing from the eggs.
Remove the eggs and place on a paper towel. Season with salt and pepper (and even some paprika if you like more spice).
Finally, assemble your plates by dividing the yogurt in 2 plates. Put 2 poached eggs on top of each.
Divide the chorizo amongst the plates and drizzle a bit of olive oil over everything. It is likely a golden colour from the paprika in the chorizo and will add a lovely colour to the dish.
Top with the fresh parsley and serve with some nice, toasted bread.
4 eggs (poached and seasoned with salt and pepper)
1 Tbsp olive oil
1/4 tsp chili flakes
2 pinches of salt
1 C Greek yogurt
1 small clove garlic (minced)
Fresh parsley (chopped finely for garnish)
- Mix yogurt, salt, and garlic in a bowl.
- Distribute yogurt evenly amongst 2 plates.
- Top yogurt with 2 poached eggs each.
- Cut chorizo into small pieces.
- Fry chorizo and chili flakes in olive oil for about 2 minutes until crisp.
- Divide chorizo on poached eggs.
- Drizzle with some of the olive oil.
- Sprinkle with fresh parsley.
Protein 22 g