Turkish Eggs (Çılbır)
A delightful weekend breakfast spread, Turkish Eggs combine poached eggs, garlic-mint yoghurt and a smouldering lash of melted chilli butter.
Turkish Breakfast Eggs, or ‘Çılbır’, have become an item of bougie brunch restaurants in many major cities. Despite the lofty prices you’ll pay in London or New York, this dish has humble origins in Turkey, where poached eggs are served at home with Turkish yoghurt and a lash of richness from melted butter stained with Aleppo chilli flakes. This style of chilli flake originally comes from Syria - known as ‘pul biber’ in Turkish - and it’s very easy to find in most Arab or Turkish supermarkets [BEST BUY]. ‘Çılbır’ is very simple to put together and even simpler to eat with your flatbread or toast of choice. Don’t let the poached eggs deter you, as a former brunch chef I’ve poached thousands of eggs and have plenty of tips and guidance for you to do the same - it’s much easier than you think. Get your bread in the toaster. Let’s go!
