Turkish Eggs with Labneh
This Turkish eggs recipe (also called çilbir) is comfort on a plate. The garlicky smooth, warm yoghurt, the browned butter chilli oil, the perfectly poached eggs. A few sprigs of dill and a few slices of toasted bread bring it all together in an amazing brunch recipe.
What’s more, it only takes a few moments to make as long as you have your ingredients ready, you can be ready to eat it in 15 minutes, tops. Should you wish to replace the poached eggs with soft/jammy boiled eggs, this can be even easier as you don’t have to watch over them like a hawk.
I’d first seen the Turkish eggs recipe years ago on a Nigella Lawson show and they looked absolutely incredible. Naturally, I couldn’t find it again and set off to making it from memory. I did remember she would warm up the yoghurt, which made me question her sanity at the time but then, when I tried it, made so much sense.
The traditional chilli flakes to use are pul biber, which may or may not be readily available where you are. I decided to use chipotle powder for the added smokiness and then brown the butter, for a little extra oomph. The labneh fresh cheese is a fantastic substitute for the Greek yoghurt, if you have it available.
No matter how you decide to make your own version of the Turkish eggs recipe, do make sure you give it a try, it is incredibly delicious and it will make your breakfast very special.
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Ingredients (serves 2)
200g (1 cup) labneh - recipe here - or Greek yoghurt
pinch of salt
1 garlic clove, finely chopped
4 fresh eggs
2 tbsp butter
1/2-1 tsp chilli flakes
few sprigs of dill
flaky salt and pepper, to serve
fresh bread, to serve
Start by warming up the yoghurt in a small pan with a pinch of salt and the garlic (I used a garlic press instead of chopping, the flavour will be stronger).
In a separate small pan brown the butter. When it bubbles and starts turning brown, take off the heat at and add the chilli flakes or powder.
Poach the eggs. Bring a large pot of water to a very soft boil (almost a simmer). Strain the eggs and add them gently to the water. Cook for a few minutes until they reach the desired doneness (2-3 minutes for runny egg yolks but set whites). Drain on a plate lined with paper towels.
To serve, divide the garlicky labneh/yoghurt between 2 shallow plates or bowls. Top with the poached eggs, sprinkle with flaky salt and pepper. Drizzle the spicy butter on top of the eggs and sprinkle the fresh dill.
Serve immediately with fresh bread, for dipping.
Enjoy! xx