TURKISH EGGS

Have you ever tried Turkish eggs before? They are also called Çilbir. I tried them for the first time at a local cafe called Upper Left Roasters here in Portland and fell in love with the idea of poached eggs nestled in a yogurt mixed with dill then drizzled with a spiced butter. 
I decided to make my own version with a little spicy and briny chimichurri sauce. If you have gotten to know me by now via here or my Instagram, you know how much I love fresh herbs and homemade sauces. The flavors are unbelievable in this combination. Makes me want to travel back to Turkey again and enjoy a cup of freshly made mint tea while sitting on a beautiful Turkish rug and chatting with the locals. All the beautiful smells that dance around in the air on the streets as you walk by.

When I saw these gorgeous mini copper pans and simple marble board and two little boals at my local Fred Meyer made by Dash of That, I had to have them. I knew exactly what I was going to make in them first. The perfect touches of richness from the copper and marble, yet still so affordable and beautiful. One of my favorite things about Fred Meyer, is that they provide great value, solutions and inspiration for your everyday lives. They carry multiple affordable brands that make general merchandise as well, such as Dash of That. The quality is great and the price is greater. You can’t beat that. I hope you go grab a few pieces to cherish. You can walk into one store and get more than just produce you need to make this dish.
Are you a sweets or savory breakfast person? I am definitely all about the savory things. When I saw these eggs on Upper Left Roasters specials menu I had to try them. My husband opted for a avocado toast and something sweet. And from there my inspiration drew for this recipe.

I would say this can easily replace your weekend eggs benedict for sure. A spread that leaves you craving more each time. Using toasty bread to dip the egg yolks and yogurt mixture to create the perfect bite. When you toast your bread, only do one side so you have a size that’s crunchy and one thats softer but still warm to pick up all the flavors together.

The pickled green jalapeno gives this chimichurri recipe some nice acidity and heat. A tablespoon is finely chopped to add some briny flavor with a light kick. The flavor is mild so if you like more heat, add more to your verison. You just finely chop all the ingredients and then mix it in with some olive oil. That’s it. But if you don’t want to make this version and try my original chimichurri sauce recipe I created.

Here are some of the ingredients you will need for your Turkish eggs. I bet you will have some of them in your home already, but incase you don’t check out my favorites I get at Fred Meyer. Greek style yogurt, pickled jalapeno, eggs, paprika and turmeric, garlic, anchovies, olive oil, butter, fresh herbs like dill, mint and parsley. Simple Truth Cage Free Organics eggs are some of my favorites to get at my local Fred Meyer along with their butter and the fresh herbs needed for this dish.

The great thing about this dish is you can make the yogurt mix, butter and chimichurri the day before. All you would need to do is toast the bread and poach those eggs the morning of serving it. This would make a beautiful brunch spread when entertaining your friends. You can let your guests travel to Turkey right in your dining room.

Lets get cooking and mixing some delicious flavors together.

Turkish Eggs

5 from 2 votes

Prep Time: 15 mins

Cook Time: 10 mins

Chill time: 1 hr

Total Time: 1 hr 5 mins

Servings: 2 servings

Author: Lena Gladstone

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Have you ever tried Turkish eggs before? They are also called Çilbir. I tried them for the first time at a local cafe called Upper Left Roasters here in Portland and fell in love with the idea of poached eggs nestled in a yogurt mixed with dill then drizzled with a spiced butter.

Ingredients

Herbed Greek Yogurt

• 2 cups Zoi plain Greek yogurt
• 1.5 tbsp fresh dill, finely chopped
• 1 clove garlic, grated
• 1/3 tsp sea salt, or more to taste

Paprika and Turmeric Butter

• 1/2 stick Simple Truth unsalted butter
• 1/2 tsp Private Selection paprika
• 1/2 tsp Private Selection turmeric

Jalapeño Chimichurri

• 1 clove garlic, grated
• 2 fillets anchovies in olive oil, finely chopped
• 1 tbsp pickled jalapeño, finely chopped (or more if you want more heat)
• 1/2 cup fresh parsley, finely chopped
• 1/2 cup fresh mint leaves, finely chopped
• 1/3 cup extra virgin olive oil
• sea salt, to taste

Toasted Bread

• baguette, cut into 1/2 inch slices
• olive oil, for drizzling

Poached Eggs

• 4 large Simple Truth Organic eggs
• sea salt, to taste

Instructions

Herbed Greek Yogurt

• Mix Greek yogurt, chopped dill, grated garlic and salt. Let it sit in the fridge for 1 hour covered with plastic wrap.

Paprika and Turmeric Butter

• Combine unsalted butter, paprika and turmeric in a sauce pot. Heat over medium heat, once the butter has melted, let cook for another min while mixing with a wooden spoon. Turn off the heat and set aside. Reheat over low heat right before serving.
  

Jalapeño Chimichurri

• Finely chop anchovies, pickled jalapeño, mint and parsley. Use a microplane and grate in 1 clove of garlic. Now, add the the extra virgin olive oil. Gently mix the sauce to combine the ingredients together. Adjust the seasoning with some salt.
  

Toasted Baguette

• Preheat the top-broiler on high. Slice the baguette into as many slices as you will each eat and place it on a baking sheet, then lightly drizzle extra virgin olive oil on one side only. Toast under the broiler until it's golden browned. Careful, this will happen fast under the broiler. Remove from heat and set aside.

Poached Eggs

• Bring a deep pot of water and a tablespoon of white vinegar (about 6″ deep) to a very gentle simmer. Carefully crack the egg into a small dish and slowly slide it into the pot, then circle the water around the egg with the back of a spoon to remove excess egg whites. It takes about 4-6 minutes per egg to cook; if you like a runnier yolk, do 4 minutes, and if you want it more cooked, do 6 minutes. Gently move it to the side of the pot and repeat with another egg. Do not crowd the pot, I do 2 eggs at a time. Remove the poached egg with a slotted spoon and dab the bottom with a clean towel to remove excess water. Or you can add a paper towel on your plate and let it drain that way.
• To serve, divide the herbed Greek yogurt in two little pans or plates, and place two poached eggs on each making sure there is no liquid. Add a generous amount of paprika and turmeric butter and jalapeño chimichurri. Sprinkle with some sea salt on top and serve with crusty bread.

Course: Breakfast, Brunch

Cuisine: Turkish

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

xoxo,
LENA

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DID YOU MAKE THIS RECIPE?
If you give my TURKISH EGGS a try? Let me know what you think. Leave a comment and don’t forget to take a picture and share it on my Facebook page or tag it #lenaskitchenblog on Instagram! I love seeing what you come up with!

Thank you for supporting the brands that I enjoy working with. This is a sponsored conversation written by me on behalf of Fred Meyer. The opinions and text are all mine.