Turkish Style Eggs Recipes

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TURKISH EGGS (CILBIR)



Turkish Eggs (Cilbir) image

At my age I feel like I've seen and done it all, so you can only imagine my shock at finding a new way to do eggs. I would never have thought to pair yogurt with poached eggs and a spicy red pepper butter, but it might be my new favorite breakfast now. Fried eggs also work in this, any way you like 'em. Serve with toasted crusty bread for dipping.

Provided by Chef John

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 35m

Yield 2

Number Of Ingredients 17

1 cup Greek yogurt, at room temperature
1 clove garlic
¼ teaspoon salt, or to taste
½ teaspoon freshly ground black pepper
1 pinch cayenne pepper
2 ½ tablespoons finely chopped fresh dill, or to taste
½ stick unsalted butter
¼ teaspoon ground cumin
½ teaspoon smoked paprika
1 tablespoon Aleppo chili flakes
1 tablespoon chopped fresh parsley
1 tablespoon diced jalapeno pepper
1 pinch salt
2 tablespoons olive oil
1 tablespoon white vinegar, or as needed
4 large eggs
1 pinch sea salt

Steps:

  • Spoon yogurt into a medium bowl. Grate in garlic and mix to combine. Season with salt, pepper, and cayenne. Add dill and mix thoroughly. Set aside at room temperature.
  • Melt butter in a saucepan over medium heat; heat until bubbles begin to burst. Add cumin, paprika, and chili flakes. Stir until color is uniform, then turn off heat and let spices infuse.
  • Grind parsley and jalapeno together in a mortar. Season with salt, drizzle in olive oil, and stir to combine.
  • Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce heat to medium-low, pour in vinegar, and keep the water at a gentle simmer. Crack an egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Repeat with the remaining eggs. Cook eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate.
  • Dollop yogurt mixture onto serving plates. Use the back of a spoon to spread yogurt out into a bed for the eggs, carving ridges into the top to catch the oil. Drizzle on some jalapeno oil. Top with eggs and a spoonful or two of the Aleppo butter. Sprinkle sea salt on top.

Nutrition Facts : Calories 615.7 calories, Carbohydrate 8.6 g, Cholesterol 455.5 mg, Fat 57.1 g, Fiber 2 g, Protein 19.9 g, SaturatedFat 24.6 g, Sodium 742.8 mg, Sugar 5.3 g

TURKISH EGGS



Turkish Eggs image

If I hadn't eaten the Turkish eggs at Peter Gordon's restaurant, The Providores, I most certainly wouldn't be tempted by the idea of poached eggs on Greek yogurt. I say that only to pre-empt any hesitancy on your part. For çilbir, pronounced "chulburr", is a revelation and a complete sensation. If you can't get the Aleppo pepper, also known as pul biber or Turkish red pepper flakes, which has a mild, almost sweet heat and a distinctive lemoniness, you could substitute paprika, adding a pinch of dried chilli flakes. But, in these days of online grocery shopping, I'd encourage you to go for the real thing. This is the recipe that helped me overcome my fear of poaching eggs (see additional info below). For US cup measures, use the toggle at the top of the ingredients list.

Provided by Nigella

Yield Serves: 2

Number Of Ingredients 10

200 grams Greek yoghurt
1 clove garlic (peeled and minced)
1 teaspoon sea salt flakes
2 x 15ml tablespoons unsalted butter
1 x 15ml tablespoon extra virgin olive oil
1 teaspoon Aleppo pepper / Turkish red pepper flakes
2 large eggs (fridge-cold)
2 teaspoons fresh lemon juice
a few fronds fresh dill (chopped)
chunkily sliced and toasted sourdough or other bread

Steps:

  • Fill a wide-ish saucepan (I use one of 22cm diameter) with water to come about 4cm up the sides of the pan. Put it on the heat and cover so that it heats up faster. Line a large plate with some kitchen roll, get out a slotted spoon, and put both near the pan now. Now fill another pan - on which a heatproof bowl can sit comfortably - again with water to come 3-4cm up the sides, and bring to the boil. Put the yogurt in said bowl, stir in the garlic and salt, and sit it on top of this pan, making sure the base of the bowl doesn't touch the water. Stir it until it gets to body temperature and has the consistency of lightly whipped double cream. Turn off the heat and leave the bowl as it is, over the pan. Melt the butter gently in a small pan until it is just beginning to turn a hazelnutty brown (this is why, in classic French cuisine, it's known as beurre noisette), but make sure it's not actually burning. Turn the heat off under the pan, then stir in the olive oil, followed by the beautiful red pepper flakes; it will foam up fierily. Leave to one side while you get on with the eggs. And this is when you should be thinking of putting the toast on. When you are ready to poach the eggs, crack the first egg into a finemesh strainer suspended over a small bowl, then lift it up a little and swirl gently for about 30 seconds, letting the watery part of the white drip into the bowl. Gently tip the egg into a small cup or ramekin and, aiming for the white, add 1 teaspoon of lemon juice; I know everyone else says vinegar, but I just don't like the taste of it on the egg, and the lemon does the trick just the same. Proceed as above with the second egg. When the poaching water is just starting to simmer, take a cup or ramekin in each hand and gently slide in the eggs, one on each side of the pan. Turn the heat right down so there is no movement in the water whatsoever, and poach the eggs for 3-4 minutes until the whites are set and the yolks still runny. Transfer the eggs with your slotted spoon to the paper-lined plate to remove any excess water. Do remember to switch off the heat. Sorry to state the obvious, but I have too often left it on this low without noticing. Divide the warm creamy yogurt between two shallow bowls, top each with a poached egg, pour the peppery butter around and slightly over the yogurt, scatter the chopped dill on top, and eat dreamily, dipping in some thick well-toasted bread as you do so.

TURKISH EGGS



Turkish eggs image

Looking for a warming bowl of comfort food for two? These easy vegetarian Turkish poached eggs can be ready in just 20 minutes

Provided by Elena Silcock

Categories     Dinner, Lunch, Supper

Time 20m

Number Of Ingredients 10

1 red chilli , finely sliced
50g butter
1 garlic clove , crushed
200g Greek yogurt
½ lemon , juiced
1 tbsp white wine vinegar
2 medium eggs
2 tsp sumac
small pack coriander , leaves picked
toast , to serve

Steps:

  • Put the chilli and butter in a small pan and melt on a very gentle heat to ensure the chilli flavour infuses while you make the rest of the dish.
  • Whisk the garlic into the yogurt. Season well and add the lemon juice. Bring a large pan of water to a simmer. Add the vinegar, make a swirl with a large spoon, then crack each egg into the water. Poach for 3 mins until set, then drain on kitchen paper.
  • To serve, put half the yogurt in each bowl, add a poached egg to each, then drizzle with the melted chilli butter. Season, top with sumac and coriander leaves, and serve with toast.

Nutrition Facts : Calories 402 calories, Fat 36 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Protein 13 grams protein, Sodium 0.7 milligram of sodium

TURKISH EGGS



Turkish Eggs image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

1 cup plain yogurt
1 garlic clove, crushed, optional
Pinch sea salt
Freshly ground black pepper
4 eggs
1 tablespoon extra-virgin olive oil
1 teaspoon paprika
1 handful baby English spinach leaves

Steps:

  • Preheat the oven to 350 degrees F. Place the yogurt and garlic in a small bowl and stir to combine. Season with salt and pepper. Divide between 4 small ovenproof dishes and place in the oven for 10 minutes. While the yogurt is warming, put 2 inches of water in a deep frying plan and bring to a boil. Turn off the heat and immediately break the eggs into the pan. To stop the egg whites spreading too much, break the eggs directly into the water, carefully opening the shells at the water surface so that the eggs slide into the water. Cover the pan with a tight-fitting lid. Leave to cook undisturbed in the water for about 3 minutes. The eggs are cooked when the whites are opaque. Remove from the pan with a slotted spoon and drain on a clean tea towel. Mix the olive oil and paprika together in a small bowl. Season with salt and pepper. Remove the yogurt from the oven and top with the spinach leaves and poached egg. Drizzle over the olive oil mixture and serve at once.

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