Cilbir – Turkish poached eggs over yogurt
1.5 cups plain Greek yogurt
1-2 cloves finely chopped garlic
1 tsp salt
½ tsp black pepper
Crush garlic clove and mince well. Stir Greek yogurt, garlic, salt and pepper together and set aside.
¼ cup butter
½ tsp smoked paprika
½ tsp cumin
½ tsp ground chilli flakes
Heat together butter and spices on medium heat to melt the butter. Allow to cook for an extra min or two and set aside.
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