My Turkish eggs are banging, especially if you have a hangover. Called çilbir, they are silky soft poached eggs with a luscious layer of creamy yogurt, chilli butter and dill. I developed this recipe ages ago for my friends at Egg Break, a cool little restaurant in Notting Hill, and they are still going strong on the menu today.
- Bring a pan of water to the boil. Reduce to a simmer and add the vinegar. Swirl the water around with a metal spoon and crack in one of the eggs. Poach for a few minutes until set. Remove with a slotted spoon and set to one side on kitchen paper. Repeat with the rest.
- Meanwhile, heat a pan over a medium heat and add the butter. Once melted, put in the Turkish pepper flakes. Mix well and bubble together for 10 seconds or until the flakes have bled into the butter, tuning a bright orange colour. Remove from the heat and set to one side.
- Mix the yogurt, garlic and dill in a bowl. Season with salt and mix well. I often find that really good yogurt is a little thick. I like to add 2-4 tbsp of water to help loosen it so its a little creamier.
- To serve, divide the yogurt between 2 serving dishes, saving back a few spoons. Top with the eggs and then the remaining yogurt. Spoon over a generous potion of the butter. Garnish with the remaining dill and serve immediately.
2 tbsp vinegar
4 free range eggs
1 1/2 tsp Turkish pepper flakes
350g labna or kick ass yogurt at room temperature
1 clove garlic, crushed
A handful of finely chopped dill, plus extra for garnish