Çılbır: poached eggs on garlicky yoghurt with a red chilli butter and dill, a Turkish breakfast to mop up with bread. Serves 2.
300g
1clove
0.25tsp
40g
1tsp
0.5tsp
1,500ml
1tbsp
large, very fresh4piece
3g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 300g | — | — | |
| 2 | | 1clove | — | — | |
| 3 | | 0.25tsp | — | — | |
| 4 | | 40g | — | — | |
| 5 | | 1tsp | — | — | |
| 6 | | 0.5tsp | — | — | |
| 7 | | 1,500ml | — | — | |
| 8 | | 1tbsp | — | — | |
| 9 | | 4piece | large, very fresh | — | |
| 10 | | 3g | — | — |
Put the yoghurt in the mixing bowl.
Full-fat Greek yogurt · 300 g
Lay the garlic clove on the chopping board.
Garlic · 1 clove
Crush it lightly with the flat of the knife and pull off the skin.
Add the salt and stir.
Salt · 0.25 tsp
Spread the yoghurt over 2 plates and set aside, so it loses its chill while you make the rest.
Put the butter in the small saucepan.
Unsalted butter · 40 g
Melt it over a medium heat.
Add the chilli flakes.
Chilli flakes · 1 tspAdd the paprika, let it sizzle for 30 seconds until the butter turns red, then take the pan off the heat.
Sweet paprika · 0.5 tspPour the water into the medium saucepan.
Water · 1,500 ml
Add the vinegar.
White wine vinegar · 1 tbspBring to the boil, then turn the heat down until the water barely simmers.
Crack the eggs one at a time into a small cup and slide each gently into the water.
Egg · 4 piece
Poach for 3 minutes, until the whites are fully set and the yolks still soft. If you're serving anyone pregnant, very young or elderly, use British Lion or pasteurised eggs, or cook the yolks until firm.
Lift the eggs out with the slotted spoon, let them drain for a moment, and set 2 on each plate of yoghurt.
Spoon the chilli butter over the eggs.
Lay the dill on the board.
Fresh dill · 3 g| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 300 g | | Put the yoghurt in the mixing bowl.⏱ 10sResultFull-fat greek yogurt |
| 2 | 1 clove | | Lay the garlic clove on the chopping board.⏱ 5sResultGarlic |
| 3 | Garlicstep 2 | | Crush it lightly with the flat of the knife and pull off the skin.⏱ 20sResultPeeled garlic clove |
| 4 | Peeled garlic clovestep 3 |  | Grate it finely into the bowl.⏱ 20sResultYoghurt with garlic |
| 5 | 0.25 tsp | | Add the salt and stir.⏱ 15sResultGarlic yoghurt |
| 6 | Garlic yoghurtstep 5 | | Spread the yoghurt over 2 plates and set aside, so it loses its chill while you make the rest.⏱ 20sResultYoghurt on plates |
| 7 | 40 g | | Put the butter in the small saucepan.⏱ 5sResultUnsalted butter |
| 8 | — | | Melt it over a medium heat.⏱ 1 minResultMelted butter |
| 9 | 1 tsp | | Add the chilli flakes.⏱ 5sResultButter with chilli |
| 10 | 0.5 tsp | | Add the paprika, let it sizzle for 30 seconds until the butter turns red, then take the pan off the heat.⏱ 40sResultChilli butterused in step 17 |
| 11 | 1,500 ml | | Pour the water into the medium saucepan.⏱ 15sResultWater |
| 12 | 1 tbsp | | Add the vinegar.⏱ 5sResultWater with vinegar |
| 13 | — | | Bring to the boil, then turn the heat down until the water barely simmers.⏱ 7 minResultSimmering water |
| 14 | 4 piece | | Crack the eggs one at a time into a small cup and slide each gently into the water.⏱ 40sResultEggs poaching |
| 15 | — | | Poach for 3 minutes, until the whites are fully set and the yolks still soft. If you're serving anyone pregnant, very young or elderly, use British Lion or pasteurised eggs, or cook the yolks until firm.⏱ 3 minResultPoached eggs |
| 16 | Poached eggsstep 15 | | Lift the eggs out with the slotted spoon, let them drain for a moment, and set 2 on each plate of yoghurt.⏱ 30sResultEggs and yoghurt |
| 17 | Chilli butterstep 10 | | Spoon the chilli butter over the eggs.⏱ 15sResultEggs with chilli butter |
| 18 | 3 g | | Lay the dill on the board.⏱ 5sResultFresh dill |
| 19 | Fresh dillstep 18 | | Chop it finely.⏱ 40sResultChopped dill |
| Total Time | 14 min | ||
| Nutrient | Per serving |
|---|---|
| 386kcal | |
| 28g | |
| 27g | |
| 14g | |
| 8g | |
| 5g | |
| 0.3g | |
| 581mg |
Çılbır: poached eggs on garlicky yoghurt with a red chilli butter and dill, a Turkish breakfast to mop up with bread. Serves 2.
What you’ll doYou will spread garlic yoghurt on plates, make a red chilli butter, poach eggs until the whites set, then set them on the yoghurt with the butter and dill.
