Work Life
Well before I slurp Turkish eggs I have to talk about my work life. This month began with me travelling to work twice a week. I started as an utter paranoid, sanitising my hands every minute, wearing a double mask and fearing to take a seat next to a person. Yes every much how it started until I eased out to realise you have to relax to co-exist. Since then I have been to the farmers market and also attended a launch party. Exist to co-exist.
Turkish Eggs
Staying at home and working also brought some new habits like sneaking a morning breakfast with my hubby after school runs. They opened a new Gail’s close to our place and my favourite breakkie there is Turkish eggs with a slice of sourdough.
If I go by the wikipedia definition, Çılbır is a Turkish dish of poached eggs with yogurt (often with garlic mixed in). The dish is topped with melted butter infused with Aleppo pepper.
- 200 grams’ Greek yogurt/lebanesse
- 1 clove garlic (peeled and minced)
- 1 teaspoon sea salt flakes
- 2 x 15ml tablespoons unsalted butter
- 1 x 15ml tablespoon extra-virgin olive oil
- 1 teaspoon Aleppo pepper / Turkish red pepper flakes
- 2 large eggs (fridge-cold)
- 2 teaspoons fresh lemon juice
- a few fronds fresh dill (chopped)
- Whip up the yoghurt to avoid any lumps and mix it with minced garlic and dill. Dont add too much of herbs and it will overpower the flavour of yoghurt.
- Followed by some sea salt and fresh ground pepper.
- I use the Nigella Technique for stablising the eggs. First break and egg and put it into a tea strainer so that it takes away the water in the egg. Now with a little tap pour it into a cap and add juice of lemon to stabilise the white.
- Now boil some water slowly in a pan and slowly add a pinch of salt to it. Now slowly drop the egg into the pan and let the white cook slightly and ensure that the yolk remains runny.
- Now melt some butter until it starts to splutter and add Aleppo pepper to it and turn off the heat.
- Divide the warm creamy yogurt between two shallow plates, top each with a poached egg, pour the warm butter around and slightly over the yogurt, scatter the chopped dill on top, and eat dreamily, dipping in some sourdough.
If you loved my recipes here are some more breakfast recipes:
