Prep. time: A few minutes
Cooking time: 20 minutes
Cilbir, Fasun tells us, is enjoying a certain popularity these days under the name "Turkish-style eggs." "Where I live, it's a classic lunch dish, but I often come back to it for a quick supper when I'm in a hurry. Serve with some slices of good bread to sop up the egg yolk that runs into the yogurt and butter."
Hints and tips
(1) Leave the garlic yogurt on the counter for 20-30 minutes before using so it comes to room temperature.
It's important to add a little oil to the spiced butter to prevent it from hardening on the eggs and yogurt.
- In a small saucepan, cook the crushed tomatoes with 1/2 Tbsp. oil over medium heat for about 10 minutes. Set aside.
- Break the eggs into a shallow bowl. If you're unfamiliar with the method for poaching eggs, prepare two bowls with 2 eggs each.
- Fill a sauté pan two-thirds full of water. Bring to a boil, then add the vinegar. Stir to create a little whirlpool. Gently pour the eggs into the water by slowly tipping the bowl. Cook for about 3 minutes or until the egg whites are set and the yolks are still runny.
- Using a skimmer, remove the eggs and place on a plate lined with recyclable paper towel.
- In a small saucepan, melt the butter with the remaining oil over medium-low heat. Just before turning off the heat, add the red pepper flakes, sumac and mint. Do not overheat the spices to avoid burning them.
- Just before serving, place 2 Tbsp. garlic yogurt in each bowl, then add 2 poached eggs. Garnish with the crushed tomato and drizzle with spiced butter.
For those who read in French, offer her "Roots" and dive into the heart of Turkish cuisine for 247 pages of happiness in all simplicity with Chef Fisun Ercan or visit her at Bika, farm & Cuisine, in Montérégie, Quebec.
- 500 ml / 2 cups plain yogurt
- 1 garlic clove, finely chopped
- 1 pinch of salt
Hints & Tips