Eggs to impress the Sultan

Cilbir, popularly known as Turkish eggs, is easy to make with simple ingredients and is a must try for any seasoned brunch lover.

The combination of soft poached eggs laid on a on a bed of creamy garlic yoghurt, topped with a chilli butter sauce and served with a slice of toasted sourdough impresses with a harmonious mix of flavours and textures worthy of the royal palate.

The Ottomans poached their eggs in the 15th Century, however, it was the royal cooks of Sultan Abdul Hamid II in the 20th Century that developed the idea to couple soft and runny poached eggs with tangy yogurt to impress their Sultan with an extra creamy eggxperience.

The chili butter sauce adds a depth of flavour and heat that complements the creaminess of the yogurt and the richness of the eggs. The toasted sourdough bread provides a welcome crunch to the velvety texture of the dish.

The dish is easy to prepare and uses simple, wholesome ingredients that are readily available. Yet, despite its simplicity, the dish is packed with flavour and is sure to impress even the most discerning palate.

Turkish Eggs are a must-try dish for any brunch lover.

Ingredients:

• 4 large eggs
• 1 cup of plain Greek yogurt
• 2 garlic cloves, minced
• 2 tbsp of unsalted butter
• 1 tbsp of olive oil
• 1 tsp of chilli flakes
• 1 tbsp of lime juice or white wine vinegar (to poach the eggs)
• Salt and black pepper to taste
• 2 slices of sourdough bread, toasted
• A bit of green to garnish (mint or dill are good parings)

Instructions:

1. In a medium-sized bowl, whisk the Greek yogurt, minced garlic, salt and black pepper until well combined. Set it aside.
2. In a large pot, bring about 3 inches of water to a simmer. Add a pinch of salt to the water.
3. Crack each egg into a small bowl or cup. Add a few drops of your chosen acid to the egg. This will help the egg stay intact when cooking. Use a large spoon to spin the boiling water and gently slide one egg into the simmering water.
4. Let the egg cook for about 3-4 minutes or until the whites are set but the yolks are still runny. Repeat for all eggs.
5. Remove the poached eggs from the water using a slotted spoon and place them on a paper towel to remove any excess water.
6. Next, in a small saucepan, combine the olive oil and unsalted butter over a medium heat. Add the chilli flakes and cook for about a minute until simmering and fragrant.
7. To serve, spoon the garlic yogurt onto a plate and spread it out into a circle. Place the poached eggs on top of the yogurt.
8. Drizzle the chilli butter over the eggs and garnish to your liking.
9. Serve with toasted sourdough bread on the side.