Çılbır (Turkish Eggs)featured
Turkish poached eggs over garlic labneh and topped with Aleppo pepper butter and herbs, most commonly dill, known as Çılbır (chil-bur).
Guys this stuff is goooood. It’s become one of my favourite ‘fancy’ egg dishes, because its really simple but turns out kinda stunning, and more importantly, its super freakin’ delicious.
You simply need to crush of finely mince garlic, and blend it well with room-temperature labneh. It’s important that the labneh not be cold, or else the hot butter will solifify when poured over. Then, melt your butter or ghee and add the Aleppo pepper, heat briefly and remove from the stive. Once your labneh and butter are done, follow my simple instructions to poach your eggs. Lay them atop your labneh, top it all with the spiced butter and herbs! You can use whatever herbs you like, dill is most traditional and really perfect here, cilantro also works wonderfully.
Once you’re done, you just pierce your egg to let that yolk run into your spicy butter, swirl it all around into that creamy labneh, scoop it up with bread and feast.
Çılbır (Turkish Eggs)
Ingredients
- 1 clove garlic
- 1 cup labneh or Greek yogurt
- 2 tbsp butter or ghee
- 2 tsp Aleppo pepper or other chili flakes
- 2 eggs
- 2 tbsp white vinegar or any vinegar you have on hand
- handful dill, parsley, or cilantro
Instructions
- Crush or mince garlic and whip into labneh, until light and airy.
- Heat butter over medium heat to melt, add Aleppo pepper and heat for a few minutes, turn off heat and let it sit.
- Heat water in a pot and add vinegar. Once its boiling, stir to create a whirlpool and crack your egg in. Stir before the addition of each egg. Poach for 2 minutes, and not much longer because you want runny eggs. Remove with slotted spoon to paper towel-lined plate.
- To plate, put your labneh in a plate or bowl and swirl it around to make a little nest for your eggs. Put your eggs in and pour butter over. Top with herbs and serve with toasted crusty or flat bread.
