Today I am going to cook something that you’ve been asking for a long time; “Çılbır “– Turkish poached eggs, garlic yoghurt and hot spicy butter with a magic Refika addition I know the combination sounds a bit weird but the end result will be amazing! Plus, I’ll show you an easier way to make poached eggs that you’ll use forever!

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Servings: 12
Difficulty: Easy
Prep time: 2 minutes
Cooking time: 23 minutes

2 eggs
1 tablespoon vinegar, optional
1 clove of garlic, peeled
2 tablespoons savoury yoghurt
2 pinches of salt
1 Açma, sliced into cubes (açma is an oil/fat enriched bread. To substitute; brioche or croissant will do great, even bagels or pita are ok)
A tablespoon butter
1/2 teaspoon red pepper flakes
Parsley leaves, to garnish

• Place the açma cubes/chunks into a pan and toast until crispy for a couple of minutes.
• Fill a large frying pan with hot water up to halfway and bring to a boil.
• Add a pinch of salt, the vinegar and simmer.
• Crack the eggs to the water and collect the egg whites with a spoon to form a roundish shape. Remember that fresher eggs will form much easier than the older ones so try to use fresh eggs.
• Crush the garlic and add in the water.
• Poach the eggs for about two minutes until the egg white becomes solid and the yolk becomes slightly pale.
• Take out the garlic after a minute and mash. Mix with the yoghurt and season with a pinch of salt.
• Place the crispy bread on a dish and pour over some yoghurt.
• Take out the eggs with a kitchen skimmer / small sieve and drain the excess water.
• Place the eggs on top of the bread and pour the rest of the yoghurt.
• Heat the butter in a small saucepan and sprinkle the red pepper flakes when the butter starts to brown. Mix the butter with a spoon to let the air molecules in and form a foamy texture.
• Pour the red butter over the eggs and garnish with some parsley.
• Çılbır is ready to blow your mind with crispy bread, silky and soft eggs, hot butter and refreshing yoghurt and parsley. Make sure to have a little bit of all of them in each spoon!

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