Description
A spin on çilbur (pronounced chulburr), the classic Turkish breakfast of poached eggs on a bed of thick yogurt, this version has labneh, poached eggs, sautéed scallions, the best ever Aleppo-Urfa chile butter, and a fresh green salad to start your day out right.
Ingredients
Scale
- Olive oil, as needed
- Kosher salt and pepper
- 3 to 4 green onions, sliced on the bias
CHILE BUTTER:
- 2 tablespoons butter
- 1/4 teaspoon Aleppo pepper
- 1/4 teaspoon Urfa Biber chile
- 1/8 teaspoon sumac
SALAD:
- Zest of 1 lemon, divided
- Juice of 1/2 lemon
- 1/2 teaspoon sumac
- 1/4 cup olive oil
- Two big handfuls of soft baby greens
- 1/2 cucumber, thinly sliced
- Parsley and cilantro leaves, picked from stems
GARLICKY LABNEH:
- 3/4 cup thick, creamy labneh
- 1 garlic clove, grated with a microplane
- Zest of 1/2 lemon (from above)
- 2 eggs
- 1 teaspoon cider vinegar
Instructions
- In a small sautépan over medium-high heat, add a little olive oil. When hot, add the green onions and cook for about 1 minute, until slightly softened and a bit charred. Remove from the pan and set aside.
- Return the pan to medium-low heat and add the butter. Once melted, add the Aleppo pepper, Urfa chile and sumac, swirling the pan to combine. The mixture will sizzle a bit; once combined, remove from the heat and set aside to infuse.
- Combine the half of the lemon zest, the lemon juice, sumac and olive oil in a small bowl, whisking to combine. Season to taste with salt and pepper.
- In another bowl, combine the labneh, garlic and remaining lemon zest, stirring to combine.
- Add enough water to a small, shallot skillet to come up about 3/4 of the way to the top. Heat over high heat until boiling. Add the cider vinegar and turn off the heat. Crack the two eggs into separate dishes to make transferring to the water easier and ensure you don’t break the yolks. Using a spoon, swirl the water to form a whirlpool and drop the eggs, one at a time, into the water. Cover and let cook for 2-1/2 minutes, until the whites are cooked through but the yolks are still runny. Remove the eggs from the heat using a slotted spoon, allowing the excess water to drain off.
- Spoon the yogurt into a shallow bowl or a plate. Toss the salad greens, cucumber and herbs with enough dressing to coat, and pile onto one side of the yogurt. Place the two poached eggs on the other side. Scatter the scallions around the eggs. Top with the chile butter, reheating over low heat for a few seconds if necessary. Serve with garlic-rubbed toasts or flatbread.
Notes
Inspiration: Turkish Eggs with Chile Butter, Garlicky Yogurt and Greens on botanicamag.com
- Category: Breakfast, Eggs, Middle Eastern-Inspired