Turkish Eggs (Cilbir)

Turkish Eggs (Cilbir)

Poached Eggs with Garlicky Whipped Feta & Yogurt, Chili, Crispy Leeks, and Herbs

Serves 2-3

 

For the Garlicky Whipped Feta & Yogurt

6 ounces feta, crumbled (we love the Bulgarian sheep milk variety if you can find it!)
2-4 ounces yogurt (not greek style) 
2-3 cloves garlic, grated  

Combine the feta, 2 ounces of the yogurt, and the garlic in a food processor. Blend until smooth but not runny, adding more yogurt as needed to loosen it up, and scraping the sides down as necessary. Set aside. 

 

For the Chili Oil (makes about ⅓ cup)

⅓ cup olive, avocado, or grapeseed oil 
4 cloves garlic, thinly sliced 
2 teaspoons red chili flakes (aleppo, anaheim, etc)

Heat the oil in a large saucepan over medium heat. Add the garlic and chili flakes, and cook, swirling pan often, until the garlic is just beginning to turn a light golden brown (about 3–5 minutes). Transfer to a small bowl and set aside. Store leftovers in a jar in the fridge for a few months (if it lasts that long!). 

 

For the Crispy Leeks 

1 ½ cups sliced leek, ⅛-¼” thickness 
¼ cup olive oil 
Salt 

Line a plate or baking sheet with paper towels and set aside. 

In a medium skillet, heat olive oil over medium heat. Check the oil’s temperature by dropping a leek slice into the oil - when it sizzles, add remaining leeks so they are in a single layer (do in batches if necessary). Fry, stirring often, and remove with a slotted spoon or fork when they are golden brown and transfer to the paper towel-lined tray. Sprinkle with salt and let cool to crisp up. Reserve oil for making salad dressings (or any other place where you would use olive oil!). These are best day-of but keep fairly well in an airtight jar in the refrigerator for a week or so. 

 

To Serve 

1 ½ ounces arugula 
Handful of herbs (we like a mix of parsley, cilantro, dill or mint) 
¼ shallot, thinly sliced 
Flaky salt 
Lemon juice
Garlicky Whipped Feta & Yogurt 
Crispy Leeks 
Chili Oil 
1-2 eggs per person, poached or fried 
A few slices of grilled or toasted sourdough bread 

In a medium bowl combine the arugula, herbs, shallot, a pinch of flaky salt, and a squeeze of lemon juice. Toss to combine everything. 

To serve, spread a few spoonfuls of the feta & yogurt on each plate. Spoon a good amount of chili oil over the feta and eggs, then top with the eggs, a handful of the herb mixture, and crispy leeks. Sprinkle a bit of flaky salt on the eggs, and serve with the bread. 


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