Saffron Çilber (Turkish Eggs)
Saffron Çilber (Turkish Eggs)
Prep Time: 15 - 20 minutes
Cook Time: 10 minutes
Servings: 2
Ingredients
Saffron yogurt
Pinch of saffron threads
1 icecube (or several small ones)
1 cup plain yogurt (I use full fat)
1 garlic clove, finely minced or grated
Kosher salt, to taste
Spiced butter
4 tbsp butter
1 tbsp aleppo pepper
½ tsp ground paprika
¼ tsp ground cumin
Rest of ingredients
4 large eggs
1 tbsp distilled white vinegar
Chopped parsley and/or dill, to garnish
Black pepper and salt, to finish
Crusty bread, to serve
Directions
Saffron yogurt
Grind the saffron threads in a mortar and pestle or using a spice grinder. Add it to a small bowl along with the ice cube. Allow the ice cube to melt and the saffron to bloom.
Once the saffron has bloomed, add it to a small bowl along with the yogurt, minced garlic clove, and a large pinch of salt. Stir to combine and adjust to taste with more salt. Set aside.
Spiced butter
To a small saucepan, add the butter over medium heat. Once the butter melts and begins to bubble, turn the heat to low and add the aleppo pepper, ground paprika, and ground cumin. Stir it into the butter and cook for 30 seconds, then remove from the heat and set aside.
Assembly
Set a medium saucepan or pot of water over medium heat. Bring to a simmer.
Crack the 4 eggs into 4 small bowls. Add the vinegar into the simmering saucepan of water.
Gently swirl the water in the saucepan, creating a vortex. Gently drop the eggs in one at a time and try to space them out evenly. Poach the eggs for ~ 3 minutes, until the whites are cooked but the yolks are runny.
Carefully remove the poached eggs with a slotted spoon onto a parchment paper-lined plate (or unlined will work too). Season with salt and pepper.
Spread the yogurt mixture evenly across two plates or bowls. Place 2 poached eggs on each plate, then drizzle generously with the spiced butter.
Garnish each plate with herbs, and serve immediately with crusty bread.