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A little reminder to make these Turkish eggs: this version adds a tangy green sauce that’s drizzled over the traditional garlic yogurt poached eggs and buttery chili oil. These are not quite the authentic version, but very much inspired by çilbir and perfect for a long weekend! Full recipe on the blog and listed below <3
Here’s how to make it:
The green sauce:
1 serano or jalapeño pepper
1/2 cup cilantro
1/4 cup green olives. Pitted
1/2 cup olive oil
1 garlic clove
1 tbsp minced shallot
Juice from about 1 lime.
Sea salt
Pepper
The rest:
1 cup greek yogurt
1 tbsp chili crisp
1 tbsp butter
Bread of choice
Olive oil
3 eggs
Step 1: Finally chop all the ingredients for the green sauce. Add to a mortar and pestle, followed by olive oil and lime juice. Season to taste.
Step 2: Meanwhile, bring a pot of water to a boil. While waiting for the water to boil, crack an egg into a small bowl so it will be easier to add to the pot. Stir the water into a whirlpool and drop your egg into the middle of the vortex. Reduce water to low and keep stirring the water so the eggs stays in whirl. After 3 min remove with a slotted spoon.
Step 3: You can do regular chili crisp, but I like melting a little butter into mine. If you want to do that, simply melt butter into a pan with some chili crisp for a min or so in a pan until melted and combined.
Step 4: Add yogurt to a shallow bowl and coat the whole bottom with it. Add eggs, followed by green and red sauce. Coat a slice of bread in olive oil and cook in a pan for 2-3 min per side. Serve by dipping the bread in the yogurt and eggs, getting lots of sauce in your bite. Enjoy!
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