Cilbir-Turkish Eggs- Spice Witch Style
Bread Butter Chili Crisp Chili Oil Spice Witch Spicy Spicy Butter Turkish Eggs Yogurt
2 min read

Cilbir-Turkish Eggs- Spice Witch Style

“Turkish eggs” is where it all started with Spice Witch! Founder Sabrina discovered her love of chili oil after being introduced to this simple yet delicious breakfast staple. This dish is excellent on its own or can be paired with roasted veggies or a bright and herby side salad. If you are a fan of Spice Witch, this is a MUST-try for a nice Sunday brunch in your pajamas with a loved one.

 

INGREDIENTS

  • 1 cup plain, Whole Milk Greek Yogurt (Room Temp.)
  • 1-2 Garlic cloves (finely minced or microplaned)
  • 1/2 Lemon (juice and zest)
  • 4 Tbsp Spice Witch Chili Oil or Chili Crisp
  • 2 Tbsp salted butter
  • 2 Eggs
  • 1-2 Tbsp white vinegar (optional)
  • Loaf of crusty bread - More than you think!

INSTRUCTIONS

SERVES: 2
COOK TIME: 10 min

  1. Using a microplane, grate the garlic and add to a small mixing bowl.
  2. Zest and juice the lemon straight into the same bowl.
  3. In the same bowl, add the room-temperature yogurt and a good pinch of kosher salt. Stir the mixture.
  4. Divide the yogurt mixture between two serving bowls and set aside.
  5. Fill a medium saucepan with water and bring to a boil. Pour in the vinegar (optional).
  6. When the water has reached a full boil, stir in a circular motion to create a vortex. Poach 2 eggs in the water until they are set but still soft in the center. Remove with a slotted spoon and place on a paper towel.

Prepare the Chili Butter Sauce:
7. In a small skillet, combine the salted butter and Spice Witch Chili Oil/Crisp. Warm over medium heat until the butter is melted and slightly bubbly. Whisk to combine the flavors thoroughly.

  1. Immediately transfer the poached eggs to the prepared yogurt bowls (place each egg on top of the yogurt mixture). Drizzle generously with the chili butter sauce.

  2. Serve immediately with your favorite rustic, crusty bread.