National Post ePaper

EGGS WITH YOGURT & CHILI BUTTER (ÇILBIR)

Serves: 2 as part of a Turkish breakfast or 1 hungry person

2/3 cup (160 mL) strained Greek-style yogurt

1/4-1/2 garlic clove, crushed 2 tbsp (30 mL) salted butter 1/4 tsp (1 mL) pul biber (Aleppo pepper), plus more to serve

1/2 tsp (2.5 mL) white wine vinegar or apple cider vinegar 2 extra large eggs

Pinch of sumac

Salt and black pepper Buttered toast, to serve (optional)

1. Spoon the yogurt into a small shallow serving bowl and stir in the garlic and 1/4 tsp (1 mL) salt. 2. Place some paper towel over a large plate so you can drain the eggs after they are cooked.

3. Melt the butter in a saucepan until it starts to sizzle. Add the pul biber, then take the pan off the heat.

4. Half fill a small saucepan with just-boiled water and place it over medium heat. Add 1/4 tsp (1 mL) salt and the vinegar.

5. Crack the eggs into two separate cups or ramekins. Use a spoon to stir the water in the saucepan until you have a whirling pool. Quickly and gently drop the eggs into this spinning water, one by one. 6. Then lower the heat and let the eggs cook for a few minutes until the whites are set. You can usually tell when the eggs are done because they rise to the top of the pan.

7. If you are eating this with bread, now is the time to stick it in the toaster and butter it.

8. When your eggs are ready, use a slotted spoon to transfer them to the paper towel-covered plate. 9. Once the water has drained off, gently place them on top of the garlicky yogurt in the bowl, pour the chili butter over the top, sprinkle generously with salt and pepper, and finish with a smattering of sumac.

10. Serve with toast.

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2021-09-22T07:00:00.0000000Z

2021-09-22T07:00:00.0000000Z

https://nationalpost.pressreader.com/article/281732682627694

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