For brunch this morning, I travelled to Turkey with my take on the traditional Turkish Eggs (Cilbir). I've added cherry tomatoes for the freshness and the crunch, and chorizo for a bit of smokey meatiness and everything worked wonderfully together. It's incredibly simple to make yet packed with a punch of flavours. This might just become one of my favourite brunch dish from now on.
Difficulty: Easy
Time: 45 minutes
Serves: 2
Ingredients
Accompaniment
- 4 eggs
- 1 chorizo sausage sliced
- 100g cherry tomatoes halved
- oil
Garlic Dressing
- 300g plain Greek yoghurt
- 1 clove of garlic sliced
Chilli Butter Dressing
- 1 tbsp oil
- 2 tbsp butter
- 1 tsp paprika*
- 1/3 tsp cayenne pepper*
- 1/2 tsp chilli flakes
Toasted Sour Dough
- 4 slices of sour dough
- olive oil
Garnish
- handful of fresh dill
* Authentic cilbir recipe would use Aleppo pepper which I don't have so I've replaced it with the next closest. If you do, feel free to use that instead.
Method
1. Start by cooking the eggs in a 63 degree sous vide bath for 45 minutes. You can also replace this with poached eggs which is what they do for the dish normally.
2. Brush the sour dough slices with olive oil and toast it in a pan over medium heat on the stove until golden and crisp. Set aside.
3. Grind the garlic clove with some salt in a mortar with pestle until it turns into a fine paste. Add it to the yoghurt in a glass bowl. Place the glass bowl over a pot of boiling water and mix well to warm it up to about 30 degrees. Season to taste with more salt with required and set aside.
4. Pan fry the chorizo slices in a pan with some oil until golden and crispy on the outside. Set aside.
5. Heat up 1 tbsp of oil with 2 tbsp of butter in a pan over medium heat until the butter starts to brown. Let it cool down (this is important so you are not burning the spice you are adding later), before adding the paprika, cayenne pepper and chilli flakes and mix well.
6. Assemble by placing some yoghurt in the middle of the plate, topped by the eggs, tomatoes and chorizo. Drizzle generously with the chilli butter and garnish with fresh dill. Serve with toasted sour dough and enjoy!
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