There are some dishes that look impressive, taste incredible, and yet take barely any effort to pull together. Turkish eggs, or Çılbır (pronounced chill-bir) as they’re known in Turkey, is absolutely one of them. I made this for lunch recently using Yeo Valley’s Greek style yoghurt and honestly, it might be one of the best things to come out of my kitchen in a long time.
What are Turkish eggs?
If you haven’t come across Turkish eggs before, they’re basically poached eggs on silky, garlicky, lemony yoghurt. In this case, finished with a glorious pour of hot chilli butter that sizzles and pools around it all. It’s fresh and creamy, with a proper kick from the chilli. Proper tasty!
The dish has been a staple of Turkish breakfast culture for centuries, and once you try it, it’s not hard to see why it’s stuck around. The combination of textures and flavours is just brilliant.
Yeo Valley love!
I’ve been a fan of Yeo Valley for years. They’re a brilliant organic brand doing things properly, and their Greek style yoghurt is thick, creamy, and full of flavour. It holds up beautifully when warmed, which is exactly what you need for this recipe. A thinner yoghurt will go watery, but this one keeps its gorgeous, lightly whipped consistency. Their other products are equally brilliant, from milk to kefir and cheese!
I actually visited Yeo Valley HQ a while back for a work day, and it was genuinely one of those days you don’t forget in a hurry. They’re based in the Mendip Hills in Somerset, just a short drive from Bristol, and the setting is absolutely stunning. Rolling hills in every direction, the kind of countryside that makes you want to move there immediately. The food they put on was incredible too, which I suppose you’d expect from a company that takes produce this seriously.
We’re also heading to Valley Fest for the first time this August, which I cannot wait for. It’s their annual music festival held on the farm and it looks like the most wonderful weekend. If you’ve been before, do let me know what to expect, especially with a four year old in tow!
Before you start
A few things that’ll make the dish extra special:
- The yoghurt needs to be warmed gently over a bain marie rather than directly on the heat. This stops it splitting and gives you that lovely, spoonable consistency. Don’t rush it.
- Fridge cold eggs work better for poaching as they hold their shape well.
- The chilli butter needs to go on hot, straight from the pan. That sizzle as it hits the yoghurt is part of the magic.
- And finally, don’t skip the dill. It might seem like a finishing flourish but it lifts the whole dish.
Make it a proper brunch
This serves four to six people, making it a brilliant option for a leisurely weekend brunch with friends. To beef it out, you cuold even add merguez sausages and of course a big pile of bread.
Turkish eggs with chilli butter
Serves 4 to 6
Ingredients
For the yoghurt
- 450g Greek style yoghurt
- 1 unwaxed lemon, zest and juice
- 1 to 3 garlic cloves, grated (depending on how punchy you like it)
- 1 tsp flaky salt
- A glug of extra virgin olive oil
For the chilli butter
- 125g salted butter
- 4 tsp chilli flakes
For the eggs
- 6 eggs, fridge cold
- 2 tsp white wine vinegar
To finish
- Fresh dill, roughly chopped
Method
1. Fill a large saucepan with water and bring it to the boil. Line a plate with kitchen roll, ready to drain the eggs once they’re done.
2. In a bowl, combine the yoghurt, lemon zest, lemon juice, grated garlic, olive oil, and salt. Gently warm the mixture by setting the bowl over a pan of simmering water, stirring until it reaches the consistency of lightly whipped double cream. You want it warmed through and loosened slightly, but not hot.
3. Melt the butter in a small pan over medium heat. Add the chilli flakes and let them sizzle away until fragrant and the butter turns a deep, burnished golden colour. Keep a close eye on it and don’t let it burn.
4. Add the white wine vinegar to your boiling water, then reduce to a gentle simmer. Poach three eggs at a time for around three minutes each, until the whites are just set but the yolks are still runny. Lift out with a slotted spoon and drain on the kitchen roll. Repeat with the remaining eggs.
5. Spread the warm yoghurt mixture generously across a large platter or serving dish. Nestle the poached eggs on top, then spoon over the hot chilli butter straight from the pan. Finish with a scatter of chopped fresh dill.
Serve immediately with warm flatbreads and enjoy.
This post is an ad in collaboration with Yeo Valley and St Ewe Eggs.
