Turkish Eggs (Cilbir)
This is a mainstay in our household, whenever we want something delicious and easy this tends to be at the top of the list. It may sound a little strange but the silky yoghurt and rich eggs with the fragrant oil drizzled over top is comforting and delicious. This is not at all traditional Cilbir but it is our little spin on a fantastic dish.
My Pantry ingredients used
4 Tablespoons Canadian maple syrup
Additional ingredients required (some are optional)
8 eggs
Dash of white vinegar
Sourdough Bread
Generous helping plain Greek yoghurt
1 lemons
Turkish eggs
In a large pot of boiling water, add a few dashes of vinegar to help your eggs poach nicely. Toast your bread in advance and dollop with Greek yoghurt - the more the better! Poach your eggs and cook the way you like them (runny yolks is amazing!) and nestle them into the yogurt.
Drizzle spoonful's of the chili and garlic oil over the top of your eggs and yoghurt, a squeeze of lemon and maple syrup to top it off. Season with salt and pepper.
