Çılbır (Turkish Eggs)
Çılbır - Turkish poached eggs over herby, creamy labneh, drizzled with spiced butter.
Servings: 1
Ingredients
- 1 clove garlic finely minced
- handful dill, parsley, or cilantro finely minced
- 1 cup labneh or Greek yogurt
- kosher salt or substitute table salt
- 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
Instructions
- Crush or mince garlic and finely mince herbs. Whip into labneh, until light and airy.
- Salt to taste.
- Heat butter over medium heat to melt, add Aleppo pepper and heat for a minute. Turn off heat and set aside to steep.
- 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. Add a pinch of salt over the eggs.
- Top with additional herbs and serve with toasted crusty or flat bread.