Turkish eggs aka cilbir

So, we had some of yesterdays delicious brunch potato pancakes left over. Having served that with a yoghurt and harissa sauce, the fabulously tangy and decadent turkish eggs (also known as 'cilbir') came to mind. I was also planning on cooking out of 'Jerusalum' this evening as Brother Toast and his fiance are coming for dinner. So I began the day as I meant to go on, eating in the middle east.


What you will need
4 eggs
1/4 of a lemon
1 clove garlic
6 table spoons of plain Yoghurt
2 table spoons olive oil
A splash of white wine vinegar
1 tea spoon chilli powder
1 tea spoon paprika
½ tea spoon sumac


Fistly, prepare the eggs. This is the best way to get perfect poached eggs every time.


Bring a large pan of water to the boil and add a splash of vinegar. Turn the heat down and then carefully crack in 2 eggs. Let these poach for 3-4 minutes, they will start coming away  from the bottom when done.

Remove the eggs from the pan with a slotted spoon. Place on kitchen paper to drain any water and repeat with the other eggs.

Meanwhile, spoon 6 table spoons of yoghurt into a bowl, season with plenty of salt and pepper, then add the crushed clove of garlic and the juice of the lemon.


In a separate pan, heat together the olive oil, chilli powder, sumac and paprika for just a minute.


When ready to serve, dish up two of the poached eggs on each plate, followed by half of the yoghurt mix. Next, split the spiced oil between the two servings.

Garnish with fresh coriander or mint and serve with toasted breads, or perhaps potato latkes, like me?