Following Nigella Lawson, I started to eat for breakfast eggs like clouds nestled in a lemony yogurt and drizzled with, oh my god, olive oil-burnt butter with chili flakes and smoked paprika. It’s easier than it sounds.
Turkish Eggs with Smoked Paprika and Burnt Butter – Cılbır
1 cup (240 g) Greek yogurt
2 teaspoons butter
1 teaspoon extra virgin olive oil
½ teaspoon chili flakes
2 large free-range eggs, cold
juice and zest of 1 lime
chopped parsley, for serving
sourdough bread, for serving
1. Combine the yogurt and 1 teaspoon lemon in a medium bowl. Season with salt.
2. Melt the butter gently in a small saucepan until it is just beginning to turn hazelnut-brown, around 4 minutes. Turn the heat off, then stir in the olive oil, followed by the chili flakes and set aside.
3. Crack the first egg into a small fine-mesh strainer suspended over a small bowl, then lift up and swirl gently for about 1 – 2 minutes, letting the watery part of the white drip into the bowl. Gently tip the egg into a small cup or ramekin and pour ½ teaspoon of lemon juice onto it, aiming for the white. Repeat with the second egg.
4. Bring a large saucepan of water to a gentle simmer. Gently slide in the eggs, one on each side of the pan. Poach the eggs for around 3 minutes, until the whites are set and the yolks still look runny.
5. Divide the yogurt into shallow bowls, top each with a poached egg, pour over the burnt butter sauce, scatter the chopped parsley on top and eat with the toast.
If you’re too scared to poach an egg, serve it with a 6-minutes boiled egg.
Share a picture of your dish with me on Instagram tagging #rozkoszny @rozkoszny. Bon appetit!