Two poached eggs over a bed of creamy garlic and herb yogurt topped with Aleppo pepper butter and a garlic and herb infusion and served with half a roasted aubergine, smokey aubergine puree, and arugula dressed with a simple lemon tahini dressing. This is Çilbir or Turkish poached eggs and I guarantee the combination of flavours will be the most exciting thing you've had for breakfast in a long time - maybe ever.
It may seem like a lot of ingredients but it's really not that difficult or labour intensive to prepare and the flavours are truly mind-blowing.
Çilbir has been popping up on my radar more and more over the past few months. I'm happy to see Turkish cuisine landing in the spotlight more frequently. The combination of flavours and technique in this dish exemplifies what Turkish cuisine has to offer and I'm happy to see the Turkish magic extends to breakfast.
Besides being absolutely delicious and beautiful, this Çilbir with roasted aubergine is also really easy to pull off. You can even do some of the prep in advance so you can do a 'no-stress impress' for guests or just your family.
How to prepare are the aubergine
Although aubergine isn't necessarily a traditional component of Turkish eggs, the addition of aubergine complements the flavours in the dish, also adding more texture and another layer of excitement.
The aubergine is done two ways in this recipe. One is scored and roasted (a nod to the aubergine confit and oven-roasted zucchini from Chef Thomas Keller's Masterclass) the other is roasted and pureed in the style of Romanian eggplant salad salata de vinete.
Each has a distinctive flavour that adds different elements to the dish. The half roasted aubergine looks beautiful and brings delicate flavours while the pureed aubergine adds a bold pop of smoky flavour that I think you'll find pretty unbelievable.
The aubergine puree is best prepared in advance. If you make a big batch you can serve some with the Turkish eggs and store the rest in a tupperware in the fridge for up to a week. It's delicious simply on bread or toast as a snack.
The half aubergine can also be prepared in advance or at the same time as the Turkish eggs. It's relatively hands off after the initial scoring.
Smoky grilled aubergine puree
Special equipment: propane/charcoal grill or gas range
The grilled aubergine puree adds an exciting pop of smoky flavour. Grilling over an open flame imparts a distinctive smoky flavour that contrasts with the sweetness of the half roasted aubergine and adds a lot of dimension to the Turkish eggs overall. If you have the time for it I really recommend giving this a try and maybe even making a bigger batch so you have leftover aubergine to spread on bread.
It does take a bit of time to prepare so it's best to do in advance.
Steps for making the smoky aubergine puree
- Grill the eggplant over an open flame until the outside is completely charred and the inside is very soft and reduced in size from water evaporation. If you're using a grill you can cook it to done on the grill. If you're using a gas range, use the burner to just char the outside as much as possible and once the aubergine begins to release liquid you may want to move it to the oven. The best way to do this is to roast it at 200 C / 400 F on a grill rack over an aluminum lined baking tray. The aubergine releases a lot of liquid when roasting and it can be very difficult to clean off a baking tray once it's cooked on. How long it takes depends on the water content and size of the aubergine so it's best just to monitor it until the skin is completely charred and the flesh is dense and starting to color.
- Set aside to cool.
- Use your fingers to strip away the charred skin and put the flesh in a mesh sieve over a bowl to drain - ideally in the fridge overnight or otherwise for a couple hours. The liquid that drains out can be very bitter so waiting for it to drain makes the aubergine puree sweeter.
- Mash the aubergine with a fork. Add mayo, salt to taste and finely diced onions.
- Serve as an accompaniment to Turkish eggs or simply spread on bread as a snack.
If you don't have a grill or gas range: Cooking the aubergine over an open flame adds the distinctive smoky element and unfortunately it can't be achieved with any other cooking method. That being said, you can still get a nice flavour by roasting it or finishing it in the oven. If you don't have a grill or a gas range to prepare the aubergine, you can either char it directly on an electric element or in a skillet and then finish it in the oven or simply roast it in the oven at 200 C / 400 F on a grill rack over an aluminium foil lined baking tray. Start to finish it should take approximately 40 minutes in the oven but it depends a lot on the size of the aubergine and their water content - the best way to know if it's finished is if the skin is completely charred and flaking off and the flesh is reduced in size, dense, and starting to get some color.
If you don't have the time or equipment to make the aubergine puree you can easily replace it with store bought baba ganoush or Romanian eggplant spread.
Half roasted aubergine
The half roasted aubergine adds delicate and creamy aubergine flavour, looks beautiful on the plate and is very simple to prepare.
All you need to do is score the aubergine as shown in the picture - cut diagonal lines at even intervals across the halved aubergine.
- Sprinkle a bit of salt and set it aside for 5 minutes or so to release excess liquid.
- Preheat the oven to 175 C / 350 F.
- After the liquid has released dab it off with a paper towel or kitchen cloth.
- Heat up a few teaspoons of olive oil in a non-stick oven safe skillet over medium heat and put the aubergine in the skillet skin side up.
- Sear the aubergine for about 5 minutes and then put the skillet in the preheated oven for about 18-20 minutes or until the aubergine is tender and crisping slightly at the edges.
How to prepare the garlic and herb yogurt
The garlic and herb yogurt provides a creamy and cooling base for the rich eggs and flavourful sauces. It's fairly simple to prepare and can be done the night before to save you some time in the morning and also give the yogurt extra time to infuse.
You'll need the following:
- 1 bunch each of fresh mint, parsley, cilantro, and dill - stems removed and finely diced (set aside ⅓ of it for the jalapeño shug)
- 600 grams of strained yogurt (Greek or Turkish)
- 2-3 cloves of garlic finely diced or mashed
- 1 tablespoon lemon juice
- 1 teaspoon olive oil
- ½ teaspoon ground cumin
- ¼ teaspoon salt
Combine all the ingredients in a bowl and mix well until fully incorporated. Set aside. Can be made a day in advance and stored in the fridge until ready to use.
Type of yogurt: I originally planned to make this with Turkish yogurt. The yogurt I purchased was Turkish but it wasn't strained and looked a little more watery like Balkan yogurt. While I'm sure this would have also tasted nice, I really wanted the heft and creaminess of strained yogurt so I used Greek yogurt instead.
How to poach the eggs
- Bring a large pot of water to a gentle simmer (steaming but not bubbling) and add 1.5 tablespoons of white vinegar.
- Crack an egg into a small bowl.
- Use a large spoon to swirl around the water and slowly drop the egg into the middle of the swirl.
- Let the egg poach for about 2-3 minutes or until the white is no longer jiggly.
I'm not a master egg poacher and have been known to substitute soft boiled eggs for poached. If poaching is new (or even if it's not) here are some great resources for poaching eggs:
- Jamie Oliver How to Make Perfect Poached Eggs
- Downshiftology How to poach an egg perfectly
- Food Network How to poach eggs for beginners
- How to poach an egg using a microwave in 60 seconds
How to prepare the sauces for Çilbir
The sauces are very easy to prepare. This can be done after the yogurt is mixed and the eggs are poached.
Aleppo pepper butter
Aleppo pepper, known as pul biber in Turkish, has a distinctive flavour and mild heat. If you can't find Aleppo pepper then you can substitute 1 tablespoon sweet or smoked paprika and ½ to 1 whole teaspoon cayenne.
Ingredients
- ⅔ cup salted melted butter
- 5 tablespoons tomato paste
- 2 tablespoons Aleppo pepper
Directions
Whisk together all the ingredients and add to a small saucepan. Simmer on medium-high heat until aromatic, about 5-6 minutes.
Jalapeño shug
A shug is a Middle Eastern condiment that resembles South American chimichurri in that it's oil infused with herbs and then cut with a bit of lemon juice or vinegar. This creates a sauce that's fresh and zesty - a very nice contrast to the warm and rich spice of the Aleppo butter.
Ingredients
- ½ cup high smoke point flavourless vegetable oil like canola or avocado
- ⅓ of the diced herbs prepared for the garlic and herb yogurt
- 1 clove of garlic finely diced or mashed
- ½ to 1 whole jalapeño sliced into very thin rings
- 1 tablespoon white vinegar
- ¼ teaspoon salt
- ¼ teaspoon ground cumin
Directions
- Add the herbs, jalapeño, garlic, salt and cumin to a deep bowl or mug.
- Heat the oil on medium-high until it's very hot.
- Pour the hot oil over the herbs and garlic in the bowl. Protect your hands and surfaces as it may sputter.
- Set aside to cool and infuse for about 5 minutes.
- Stir in the vinegar. Taste and add more salt as necessary.
Preparing the lemon & tahini dressed arugula
Whisk together the following in a small bowl:
- 1.5 tablespoon tahini
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 teaspoon honey
- ¼ teaspoon salt
- ¼ teaspoon ground cumin
Drizzle it over the arugula and use your fingers or two spoons to toss and coat.
Assembling the Turkish Eggs
Once all the components are ready you simply distribute the garlic and herb yogurt into 4 bowls. I like to add a few dollops to one spot and then use the back of my spoon to swish it into a circular shape. Place the aubergine, arugula and poached eggs over the garlic.
Top it all with the Aleppo butter and jalapeño shug then garnish with black and white sesame seeds, ground sumak, and more fresh herbs.
Çilbir: Turkish Eggs with Aleppo Butter, Jalapeño Shug & Roast Aubergine
Ingredients
- 8 fresh eggs poached
- Smoky grilled aubergine puree
- 4 small Turkish aubergines or substitute approx. 2-3 regular aubergines
- 3 tablespoons mayonnaise
- ½ a small yellow onion diced finely
- ½ to 1 whole teaspoon salt to taste
- Oven roasted aubergine
- 2 small Turkish or conventional aubergines cut in half lengthwise
- Salt
- 2-3 teaspoons high smoke point flavourless vegetable oil like canola or avocado
- Herb & garlic yogurt
- 1 bunch each of fresh mint parsley, cilantro, and dill - stems removed and finely diced (set aside ⅓ of it for the jalapeño shug)
- 600 grams of strained yogurt Greek or Turkish
- 2-3 cloves of garlic finely diced or mashed
- 1 tablespoon lemon juice
- 1 teaspoon olive oil
- ½ teaspoon ground cumin
- ¼ teaspoon salt
- 600 grams Turkish or Greek strained yogurt
- Aleppo butter
- ⅔ cup salted melted butter
- 5 tablespoons tomato paste
- 2 tablespoons Aleppo pepper
- Jalapeño shug
- ½ cup high smoke point flavourless vegetable oil like canola or avocado
- ⅓ of the diced herbs prepared for the garlic and herb yogurt
- 1 clove of garlic finely diced or mashed
- ½ to 1 whole jalapeño sliced into very thin rings
- 1 tablespoon white vinegar
- ¼ teaspoon salt
- ¼ teaspoon ground cumin
- Lemon & tahini dressed arugula
- 3 cups fresh arugula
- 1.5 tablespoon tahini
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 teaspoon honey
- ¼ teaspoon salt
- ¼ teaspoon ground cumin
- Garnish optional
- Fresh diced parsley mint, cilantro and dill.
- Ground sumak and cumin.
- Black and white sesame seeds.
Instructions
- Smoky grilled aubergine puree: Prepare the smoky aubergine puree ahead of time according to the details in the blog posts. Alternately substitute store bought baba ganoush.
- Oven roasted aubergine: Preheat oven to 175 C / 350 F. Score each aubergine with diagonal lines across the flesh. Sprinkle the flesh with salt and set aside 5 minutes to release water. Heat the oil in a non-stick oven safe skillet. After 5 minutes dab the water off each aubergine and place them skin side up into the skillet. Sear for 5 minutes and then put in oven for 18 - 20 minutes.
- Garlic and herb yogurt: Combine all the ingredients in a bowl (setting aside ⅓ of the herbs for the shug) and mix well until fully incorporated. Set aside.
- Poach the eggs. See blog post for details.
- Prepare the Aleppo butter: Whisk together all the ingredients and add to a small saucepan. Simmer on medium-high heat until aromatic, about 5-6 minutes.
- Prepare the jalapeño shug: Add the herbs, jalapeño, garlic, salt and cumin to a deep bowl or mug. Heat the oil on medium-high until it's very hot. Pour the hot oil over the herbs and garlic in the bowl. Protect your hands and surfaces as it may sputter. Set aside to cool and infuse for about 5 minutes. Stir in the vinegar. Taste and add more salt as necessary.
- Prepare the tahini & lemon arugula: Whisk together the tahini, honey, lemon juice, salt, cumin and olive oil. Drizzle it over the arugula and use your fingers or two spoons to toss and coat.
- Plating: Distribute the garlic and herb yogurt in 4 bowls or plates. Layer on the aubergine, poached eggs, and sauces. Garnish with sumak, cumin, sesame seeds and more fresh herbs. Serve with hot crusty bread or pita.
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