Who has a friend has a treasure, but who has a dozen eggs in the fridge has a infallible repertoire to feed to a real regiment without complicating life and without spending a fortune.
There are thousands of egg recipes, each one easier, traditional or faster, but today we bring you a recipe for Turkish eggs —which is really called cilbir— that complies with the three premises and that allows us to solve a summer dinner in just a quarter of an hour.
The grace of the preparation is the amount of spices and aromatic herbs that it has, that you can use to taste in greater or lesser quantity, and the counterpoint that makes the egg with the Greek yogurt.
The concept may scare you, but the reality is that these Turkish eggs with the mixture of poached -or fried- egg and Greek yogurt are very better than it might sound. There are equally—or more—rare marriages and they also work: Greek yogurt and a fried egg is one of them.
In Türkiye it works as breakfast and basically they are poached eggs —which you can substitute for fried eggs or grilled eggs, which are lighter— although part of the charm is playing with that shaky and slightly curdled white.
Although it has several preparations separatelythe recipe is not complicated at all and it also allows us to make a good amount of flavored oils to use later in other recipes, such as herb oil or even paprika butter.
what you can also modulate to taste is the spicy touch. They are not very strong, but they do have a spicy point at the expense of the chilli pepper, which you can increase or correct if you see that it is going to complicate the recipe.
KitchenCraft Extra Deep Casserole for Induction Cookers with Lid, 18cm Stainless Steel Frying Pan – Silver
For the rest, a recipe with very little science and that with little more than four of an hour it will make you spin with more joy than a dervish. Try it and tell us how the result is.
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