|Turkish poached eggs in yogurt (cilbir)|
So Omer phoned home. If in doubt, get your mother to explain. He translated for me, I made notes. Now I began to understand the sheer beauty and simplicity of cilbir. Now that I understood how it is cooked, it sounded delicious. Good old anne!
This has become a firm favourite in the Kelly household, whether breakfast, lunch or a light supper. While it is usually served with pitta breads to mop up the egg yolk and yogurt, I like to plonk the egg and yogurt on a bed of wilted of spinach; it just feels right somehow.
Skill level: Easy
280g Greek-style plain yogurt
1 tbsp fresh bronze fennel (or dill), finely chopped dill
1 garlic clove, very finely chopped
salt and freshly ground black pepper, to taste
2 tsp white wine vinegar
1 tsp Aleppo pepper (or mild chilli flakes) plus extra to serve
- Combine yogurt, fennel and garlic in a bowl. Season to taste. Set aside.
- Put spinach in a saucepan with salt and pepper over a medium heat. Put a lid on the saucepan. Cook until wilted. Strain out any excess moisture over a sieve. Divide spinach between 2 plates.
- Spread the spinach with the yogurt mixture. Set aside.
- Melt butter in a small saucepan, together with the Aleppo pepper. Keep warm while you prepare the eggs.
- Crack eggs into individual ramekins.
- I poach eggs in the microwave, but the classic way to poach them is to add 2 tsp of vinegar to a pan of simmering water. Add a pinch of salt.
- Using a spoon, create a whirlpool in the water (to help egg white wrap around yolk). Slowly tip each egg into the water. Turn off heat. Cook for about 3 minutes (so the white is firm but the yolk is runny) before draining onto kitchen paper.
- Place 2 eggs on each plate of yogurt and spinach.
- Drizzle over the spiced butter.