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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.
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Çilbir: Turkish Eggs with Aleppo Butter, Jalapeño Shug & Roast Eggplant

Poached eggs over garlic and herb yogurt topped with rich Aleppo butter and fresh jalapeño shug. Smokey and sweet eggplant on the side. Yum!
Course Breakfast
Cuisine Turkish
Keyword Eggplant, Eggs
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Calories 1048kcal

Ingredients

  • 8 fresh eggs poached

smoky grilled eggplant puree

  • smoky grilled eggplant puree
  • 4 Chinese eggplants or substitute approx. 2-3 regular eggplants
  • 3 tablespoons mayonnaise
  • ½ yellow onion diced finely
  • 1 teaspoon salt or to taste

oven roasted eggplant

  • 2 Chinese eggplants cut in half lengthwise
  • 3 teaspoons canola oil
  • ¼ teaspoon salt
  • Herb & garlic yogurt

herb & garlic yogurt

  • 2 tablespoons fresh mint
  • 2 tablespoons fresh parsley
  • 2 tablespoons fresh cilantro
  • 2 tablespoons fresh dill
  • 600 grams Greek yogurt or other strained yogurt
  • 2 cloves garlic
  • 1 tablespoon lemon juice
  • 1 teaspoon olive oil
  • ½ teaspoon ground cumin
  • ¼ teaspoon salt

Aleppo butter

  • ⅔ cup salted butter melted
  • 5 tablespoons tomato paste
  • 2 tablespoons Aleppo pepper

jalapeño shug

  • ½ cup canola oil
  • 2 tablespoons fresh mint
  • 2 tablespoons fresh parsley
  • 2 tablespoons fresh cilantro
  • 2 tablespoons fresh dill
  • 1 clove garlic mashed
  • 1 jalapeño
  • 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

Instructions

smoky grilled eggplant puree

  • Prepare the smoky eggplant puree ahead of time according to the details in the blog posts.*

oven roasted eggplant

  • Preheat oven to 175 C / 350 F. Score each eggplant 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 eggplant 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 recipe post for tips.

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

  • Spoon the yogurt into each plate. Layer on the eggplants, add a dollop of eggplant puree, and drizzle with the sauces.
  • Garnish with sumac, cumin, sesame seeds and more fresh herbs. Serve with hot crusty bread or pita if desired.

Notes

The herbs should have the stems removed and be finely diced (set aside ⅓ of it for the jalapeño shug).
  • * Alternately substitute store bought baba ganoush.