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
serves 2
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
smoked paprika
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.
Trip
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!
Best,
Michał
