Çılbır (Turkish Eggs)

Updated at: Thu, 17 Aug 2023 03:43:02 GMT

Step 1

To make the yogurt at home, start by placing the whole milk in a pan, and bring it to boil and simmer it over low to medium flame for 20-30 minutes and reduce ⅓ of the milk. Let the milk cool down and come to 105°F. In a bowl place some milk about 100g and add the yogurt, and mix them well. Place the yogurt mix with the rest of the milk, and mix everything well. It’s best to set the yogurt in a ceramic pot or a glass jar. For ceramic pots cover well with some towels and for jars don’t close the cap too tight, keep some gaps for air. Let the yogurt sit overnight in a warm place. Next day, refrigerate the yogurt, and if you like you can place some cheesecloth over the yogurt to soak in the water from the yogurt for a thicker consistency. Take the fabric out when the water is soaked in, and the yogurt is ready to use.

Step 2

To make the Cilbir, take about 400g yogurt, grate garlic cloves, salt, Za'atar, and mix well.

Step 3

Place oil, some cherry tomatoes on a pan with a pinch of salt and honey. Char them over high flame for a few minutes then cover them with a lid and cook them over medium flame until the tomatoes are softened. Place the tomatoes on the yogurt however you like.

Step 4

To poach your eggs, bring some salted water to boil. Crack one egg in a bowl. When the water comes to a boil, stir the water with a whisk to create a slow vortex and place the cracked egg in the middle of the vortex and cook it for 2-3 minutes.Take out the egg and place it on the yogurt for the Turkish egg.

Step 5

Now place the butter in a pan, and when it melts add the paprika and aleppo peppers, and cook over low heat for 30 seconds. Pour all the chili butter on top of your yogurt with tomato and poached eggs. Garnish with some fresh dill. Serve it with some toasted bread or flatbread and enjoy!

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