Serves a Crowd

Turkish style eggs with garlicky whipped ricotta and burnt chili butter

July  4, 2020
0 Ratings
Photo by Anna | Serving Dumplings
  • Prep time 5 minutes
  • Cook time 15 minutes
  • Serves 2
Author Notes

The magic of warm runny eggs and cold, creamy yogurt whipped with ricotta, served with spicy burnt butter, will blow your mind.
Many serve these for breakfast, but usually never together. And most people consider yogurt and eggs as mutually exclusive breakfast items.
But there’s this traditional Turkish dish called çilbir that consists of poached eggs served over garlicky yogurt. But while I love a good poached egg, they’re a bit tricky to pull off on a weekday. With this recipe you'll turn your breakfast or lunch into a magical dish.
But it’s not just the combination of eggs and yogurt that makes this recipe so special. I've put a spin on the classic and combined yogurt with creamy ricotta and a pinch of za'atar. Although the key to really good Turkish eggs however, is the burnt chili butter. Mine is a mix of butter with olive oil, chili flakes and smoked paprika. Pretty simple, but it really packs in the flavor. One of the best sauces you can spoon over eggs.
Serve with a golden toast fried to a crisp in butter. So addictive.
A delicious egg dish, perfect for busy mornings or lunches, but even better for late nights! —Anna Chwistek | Serving Dumplings

What You'll Need
  • 100 grams ricotta
  • 200 grams plain (Greek) yogurt
  • 1 roasted clove garlic, minced
  • 1/2 teaspoon za'atar
  • sea salt + black pepper
  • 2 eggs or 4 if you're hungry
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon smoked paprika powder
  • dill, black pepper, sesame seeds and toast for serving
  1. In a pot, bring water to a boil over high heat. Add the eggs and let boil for 5 minutes over medium heat. Whisk the ricotta with yogurt. Add za'atar and garlic, season with salt and pepper.
  2. Heat unsalted butter and sea salt in a small non-stick skillet. Cook over medium-low heat, stirring frequently until the butter starts to get foamy on the surface. Add olive oil, chili powder and paprika powder, continue to cook for about 1 minute. Remove skillet from heat.
  3. To serve, spread the yogurt-ricotta mixture into the bottom of each individual serving bowl. Add the eggs and spoon the chili butter. Sprinkle with sesame seeds, dill and black pepper. Serve with a golden toast fried to a crisp in butter. Enjoy!

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