Cilbir – Turkish poached eggs over yogurt

Yogurt

Ingredients

1.5 cups plain Greek yogurt

1-2 cloves finely chopped garlic

1 tsp salt

½ tsp black pepper

Method

Crush garlic clove and mince well. Stir Greek yogurt, garlic, salt and pepper together and set aside.

Chili butter

Ingredients

¼ cup butter

½ tsp smoked paprika

½ tsp cumin

½ tsp ground chilli flakes

Method

Heat together butter and spices on medium  heat to melt the butter. Allow to cook for an extra min or two and set aside.

Pesto

Ingredients

Purchase your favourite brand of pesto or combined the following in a blender or food processor:

½ bag of fresh basil

1 leaf of kale (to brighten the color of the pesto)

1 Tbsp fresh lemon juice

1 clove garlic

½ cup extra virgin olive oil

½ tsp salt

How to Poach Eggs

Fill half of a medium sized pot and bring to a gentle simmer. Add a splash of white vinegar to the water. Crack each egg into a small dish. Using a large spoon create a ‘whirlpool’ in the pot. Slowly slide the egg into the pot, circling the water around the egg. Once the whites have formed around the egg, gently remove the egg with a slotted spoon and place on paper towel to remove any excess  water. Repeat until you have cooked all 4 eggs.

How to assemble:

Toast bread. Divide yogurt into 2 portions and spread on the bottom of two plates in a circle shape. Drag a spoon through the yogurt  ½ inch from the yogurts edge to create a concave circle. Generously fill one side of the circle with chilli butter and the other half with pesto. Place two poached in the middle of the dish and serve with toasted bread.


Sarah Sedo is the Big Carrot’s Executive Chef