Скачать или смотреть Popular Turkish Breakfast (Cilbir Turkish Eggs)🥚🌶️

Turkish Eggs (Cilbir)🥚🌶️

Ingredients:
For the yoghurt:
250g / 1 cup Turkish or Greek yoghurt
2 1/2 tbsp fine chopped fresh dill
1/2 garlic clove
1/4 tsp salt
1/4 tsp pepper
1 pinch cayenne pepper

For the spiced butter:
2 big tbsp unsalted butter
1/4 tsp ground cumin
1 tsp smoked paprika powder (la chinata)
1 big tsp Aleppo flakes (or chili flakes)

For the poached eggs:
2 eggs
dash of white wine vinegair

Method:
1. To make the yoghurt: Place yogurt in a medium bowl and grate in garlic. Mix to combine. Season with pepper, salt, and cayenne. Add dill and mix thoroughly. Set aside.
2. To make Aleppo butter: Melt butter in a saucepan over medium heat. Add chile flakes, paprika powder and ground cumin. Stir until color is uniform. Turn off heat and let spices infuse.
4. To make poached eggs: Fill a saucepan with around 1 - 1,5 liter of water and bring to a boil. Reduce heat to medium-low, add vinegar, and keep water at a gentle simmer. Crack an egg open in a sieve and strain out some loose egg white and put in a small bowl, then gently slip egg into water, holding the bowl just above surface of water. Repeat with remaining eggs. Cook until whites are firm and yolks have thickened but are not hard, 2 1/2 to 3 minutes. Turn the egg halfway through.
5. Top the yoghurt mixture with the poached eggs and 1 to 2 spoonfuls of Aleppo butter. Sprinkle sea salt on top.
Very nice with some fresh crunchy bread.
Enjoy!

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