Çilbir (Turkish Egg Dish)

If you’re like me and eat eggs every single day, you know the struggle of finding new ways to enjoy them. I’ve only had it twice, but çilbir, a  unique egg dish from Turkey, is quickly becoming one of my favorite ways to eat eggs. Traditionally, the dish is made by topping a garlicky yogurt/labneh with poached eggs and a bright red paprika infused butter. As you guys know, I love putting my own spin on dishes so I made a few changes for added flavor. I threw some miso into the butter (obviously), and infused the miso-butter with smoked paprika, scallion and basil.

Recipe

Serves 1

The Butter

• 2 tbsp butter (room temp)
• 1 tbsp miso
• 1 tbsp smoked paprika
• 1 scallion, thinly sliced
• A handful of basil, chiffonade cut

1. In a bowl, mix miso and  butter together to form a homogenous paste. Add to a pan heated over medium.
2. Once the butter is melted and bubbling, add scallion and basil. Cook for two minutes.
3. Add the smoked paprika, stir and toast for 30 seconds, and turn the heat off, set aside.

The Yogurt

• 1 cup labneh/full fat greek yogurt (room temp)
• 1/2 clove garlic, grated
• Salt and pepper to taste

1. In a bowl, mix all above ingredients.

Poached Eggs

• 3 large eggs
• 1-2 tbsp vinegar (optional)

1. Bring a pot full of water (with vinegar optionally added) to a boil.
2. Once boiling, stir the water in a circular motion so that a vortex is created. Turn the stove off.
3. Add eggs (one at a time for optimal shape), cook 3 minutes and remove. Drain on a paper towel. Lightly season with salt.

Assembly

1. In a plate, spoon on yogurt and spread. Top with eggs, and finish with a few tablespoons of the miso butter. Optionally serve with toasted bread.