Çılbır Turkish Eggs

with Labneh, Herbs & Crispy Chilli Oil.

Soft poached eggs served over a thick labneh base, finished with crispy chilli oil, herbs and toasted sourdough for dipping. Serve with warm, crusty bread for scooping up every last bit.

SERVES 2
TIME: 15 MINS
~ 700 calories per serve
~ 33g protein per serve

Ingredients

1cup labneh

1 small garlic clove, grated

1 tsp lemon juice

1 tbsp olive oil

4 eggs

1 tbsp white vinegar

2–3 tbsp crispy chilli oil

1 tbsp fresh dill, chopped

1 tbsp fresh parsley, chopped

Salt and cracked black pepper

Toasted sourdough or flatbread, to serve

Method

Mix labneh, garlic, lemon juice, olive oil, a pinch of salt and pepper until smooth. Spread into a shallow serving bowl.

Bring a saucepan of water to a gentle simmer and add vinegar.

Crack eggs into small cups, then slide into the water. Poach for 3–4 minutes, until the whites are set and yolks are still soft. Lift eggs out with a slotted spoon and drain briefly on paper towel.

Place eggs over the labneh, then spoon over crispy chilli oil. Finish with dill, parsley, cracked pepper and a little extra olive oil if desired.

Serve immediately with toasted sourdough for dipping.