Turkish Eggs
Turkish Eggs with Chilli, Sumac, and Dill, inspired by the popular Turkish dish Cilbir. This version incorporates a spicy, tangy twist with sumac, chilli, and dill for extra flavour.
Ingredients:
2 large eggs
1 tablespoon olive oil (or unsalted butter)
1 teaspoon red chilli flakes (adjust to taste, or use Aleppo pepper for a milder, fruity heat)
1 teaspoon ground sumac
1 tablespoon fresh dill, chopped (plus extra for garnish)
1/4 cup Greek yogurt (or labneh, for a thicker texture)
Salt, to taste
Freshly ground black pepper, to taste
Fresh lemon wedges (for serving)
Fresh flatbread or sourdough toast (for serving)
Instructions:
Poach the Eggs:
Bring a small pot of water to a gentle simmer (not a rolling boil). Add a small splash of vinegar to the water (optional, helps keep the eggs together).
Crack each egg into a small cup and gently slide them into the simmering water. Poach for about 3-4 minutes for runny yolks, or longer if you prefer firmer yolks.
Carefully remove the eggs with a slotted spoon and place them on a plate lined with paper towels to drain any excess water.
Prepare the Yogurt Sauce:
While the eggs are poaching, mix the Greek yogurt with a pinch of salt and a dash of black pepper in a small bowl. Set aside. You can also add a squeeze of lemon juice to the yogurt for extra tang if desired.
Make the Chilli and Sumac Butter:
In a small skillet, heat the olive oil or butter over medium heat. Add the red chilli flakes (or Aleppo pepper) to the hot oil, stirring for 30 seconds until fragrant.
Add the ground sumac to the pan and stir to combine. The sumac will add a tangy, citrusy note that pairs beautifully with the richness of the eggs.
Once the oil is flavoured, remove from heat and stir in the fresh dill.
Assemble the Dish:
Spread a spoonful of the seasoned yogurt on a plate or shallow bowl.
Gently place the poached eggs on top of the yogurt.
Drizzle the Chilli and Sumac Butter:
Pour the hot chilli-sumac butter mixture over the poached eggs, making sure to drizzle some of the spiced oil around the yogurt as well.
Garnish:
Sprinkle extra sumac and fresh dill on top of the eggs for added flavour and colour.
Serve:
Serve the Turkish eggs with some warm flatbread, pita, or sourdough toast on the side to soak up the yogurt and spiced butter.
Serving Suggestions:
If you want a heartier dish, add some feta cheese or olives on the side for a Mediterranean-inspired feast.