Turkish-Style Poached Eggs With Urfa Biber
Urfa pairs exceptionally well with eggs. Çılbır is a Turkish dish of poached eggs with yogurt, commonly served with melted butter infused with Aleppo pepper or Urfa biber which are smoky, fruity, raisin-like, earthy chili flakes with just a hint of heat.
Ingredients (Serves 4)
1 cup Greek yogurt
1-2 garlic cloves, grated
4 poached eggs
1 tbsp chopped fresh dill
salt and pepper
3 tbsp butter
1 tbsp urfa biber
½ tsp cumin seeds
½ tsp coriander seeds
2 green or spring onions
2 small chili jalapenos (the green ones), seeded and minced
½ cup cilantro leaves
¼ cup parsley leaves
¼ cup basil
¼ cup extra-virgin olive oil
salt and pepper
squeeze of lemon
1. Place yogurt in a bowl. Mix in the garlic and dill. Season with salt and pepper. Stir to combine.
2. Divide the yogurt between two plates. Top the yogurt with two poached eggs per plate.
3. Place the Urfa biber in a small heat-proof bowl. Heat the butter in a small skillet. When the butter is melted and nutty brown, pour over the chili flakes. Stir to combine. Drizzle the hot oil over the poached eggs. Serve with herb sauce and crusty bread or pita.
For the herb sauce
1. Toast the cumin and coriander seeds in a dry skillet over medium heat. Shake the pan to prevent the seeds from burning. Cook 2 to 3 minutes until the seeds darken in colour and give off a nutty aroma (watch carefully to ensure they don’t burn, otherwise they’ll be bitter). Grind in a spice grinder or mortar and pestle.
2. Toss the scallions with a little olive oil. Season with salt and pepper. Heat a cast-iron skillet. When hot, add the scallions and cook until charred in spots, turning from time to time. Chop the scallions.
3. Add the ground cumin and coriander to a food processor (or mortar and pestle) along with the scallions and herbs. Slowly add the olive oil and pulse until smooth, but still a little chunky. Season with salt and pepper and a squeeze of lemon to taste.