Turkish Eggs
Featuring paprika cumin butter, garlic yogurt and toast
Featuring paprika-cumin butter, garlic yogurt and toast
Turkish eggs (or Çılbır) have been on my weekly rotation for years now: I love the eggs poached, soft-boiled, or over easy with this dish—though they’re traditionally served poached. Topping them with tons of fresh dill is my favorite, but you can always add a bit of parsley, chives, or chopped scallions. The cumin-paprika butter is a dream, and the dish is best served with some griddled toast to absorb all of those delicious flavors. Serves two, takes 20 minutes.
Ingredients
3/4 heaping cup whole milk Greek yogurt
1-2 cloves of garlic, finely minced or grated
Kosher salt and freshly ground black peppercorns
2-4 eggs, depending on how many you’d like
FOR THE BUTTER
2 tablespoons unsalted butter
1/4 teaspoon ground paprika, sweet or smoked work
1/4 teaspoon ground cumin
FOR SERVING
3-4 tablespoons fresh dill or herb of choice
3 tablespoons extra virgin olive oil
2-4 slices of bread
Flaky salt
Directions:
In a medium-sized mixing bowl, add the 3/4 heaping cup of yogurt and grate 1 clove of garlic in to the bowl. Add a few twists of freshly ground black peppercorns and a pinch of kosher salt. Mix well, taste and adjust with another garlic clove and a little more kosher salt if you’d like, then divide among 2 serving bowls.
Poach or soft-boil your eggs.* Add them to each of the serving bowls.
Chop a few tablespoons of dill or whichever herb you’re using, and set aside.
Melt 2 tablespoons butter in a medium-sized nonstick pan over medium heat, mixing in 1/4 teaspoon ground paprika and 1/4 teaspoon ground cumin. Allow the butter to simmer for a minute, then pour it over the eggs and yogurt. Return the pan to the stove.
To griddle your toast, add 2 tablespoons olive oil to the pan over medium-high heat. Let the oil warm through for a minute, then add both slices of bread to toast. Turn after 2-3 minutes and repeat once golden brown, then slice each piece in half.
Add your toast to the bowls and sprinkle the dill over each dish along with and a pinch or two of flaky salt, and some more freshly ground black pepper. Hope you enjoy!
*To poach your eggs, add a few inches of water to a large pot and bring to a gentle boil over medium-high heat. Place a small mesh strainer over a small cup and crack your egg into the strainer. Allow the whites to strain so you can avoid a wispy, uneven egg. Pour a splash of white vinegar into the pot, and once gently boiling, create a whirlpool in your pot with a wooden spoon, and pour the strained egg into the middle. Boil for 2 minutes and 30 seconds, or 3 minutes if you prefer the egg more firm. Turn the heat down when needed to maintain a gentle boil. Repeat with as many eggs as you’d like!
*To make jammy eggs: fill a large pot with 3 inches of water, cover with a lid, and place over high heat until boiling. Once your pot of water is boiling, gently lower in 4 eggs using a slotted spoon and set a timer for 7 minutes. Prep a quick ice bath by adding a few ice cubes and cold water to a small bowl in the sink. Remove the eggs from the boiling water and place into the ice bath, allowing them to cool for a few minutes. Peel the shells and add the eggs to a cutting board. Sprinkle them with a good pinch of flaky salt and several twists of black pepper, rolling them around to coat all sides.
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