Cheburebure: Turkish Poached Eggs with Yogurt
Turkish Recipe: Cheburebure / Poached eggs with yogurt
This is a Turkish-style poached egg dish called Cheburebure. It might seem like an unusual combination, but it’s a delicious blend of sweet, sour, and spicy flavors! Perfect for a unique brunch or light meal.
Ingredients
- 1 clove garlic, finely minced
- 80ml plain yogurt (unsweetened recommended)
- 2 fresh eggs
- 20g butter
- 1 Tbsp red pepper flakes (pulverized)
For the Poached Eggs
- 150ml water
- 1 tsp salt
- 3 Tbsp vinegar (white or regular)
- 150ml water
- 1 tsp salt
- 3 Tbsp vinegar (white or regular)
Cooking Instructions
Step 1
First, peel and finely mince the garlic clove. The aromatic garlic will add a wonderful depth of flavor to the dish.
Step 2
In a bowl, combine the 80ml of plain yogurt with the minced garlic. Mix gently until well combined. Ensuring the garlic is evenly distributed will create a harmonious flavor balance.
Step 3
Now, let’s make the perfectly poached eggs! In a saucepan, bring 150ml of water, 1 tsp of salt, and 3 Tbsp of vinegar to a gentle simmer. Carefully crack the eggs into the simmering water, one at a time. Cook for about 3-4 minutes, or until the egg whites are set and the yolks are still runny and warm. (The vinegar helps the egg whites coagulate nicely).
Step 4
In a small pan, melt the 20g of butter over low heat. Add the 1 Tbsp of red pepper flakes and stir gently. Let it infuse the butter with a spicy aroma, creating a flavorful chili oil. Be careful not to burn the pepper flakes.
Step 5
To serve, spoon the yogurt mixture into a shallow bowl. Gently place the poached eggs on top of the yogurt. Finally, drizzle the warm chili butter oil over the eggs and yogurt. The delightful combination of spicy, savory, and creamy will make this Cheburebure a truly memorable dish. Enjoy immediately!
