Turkish Eggs (Çılbır) With Roasted Chickpeas

Instructions

1 Start by preheating your oven to 350 degrees F/175 degrees C. Open the can of
chickpeas and rinse lightly with water in a colander. Drain, and place the
chickpeas on a paper towel; dab until mostly dry. Transfer to baking tray and
coat with olive oil, salt, pepper and paprika or Aleppo. Roast for 10-15 minutes
or until golden and crunchy, tossing gently halfway through. Set aside.
2 Fill a medium saucepan up to about 6 cm deep with water and bring to a gentle
boil. Spoon the yoghurt into a heatproof glass bowl large enough to sit over the
pot. Stir in the crushed garlic and sea salt. Place the bowl over the pot,
making sure the base doesn’t touch the water. Stir periodically until the sauce
becomes smooth and creamy. Turn off heat.
3 In another, smaller saucepan, melt the butter until it is just beginning to turn
golden. Turn the heat off, then stir in 2 tbsp of the olive oil, followed by the
Aleppo pepper (or paprika and chili flakes) and set aside. The butter should
bubble and sputter a little until the pepper is absorbed.
4 Fill a small, lidded saucepan halfway with water and set to medium heat until it
reaches a gentle simmer. Meanwhile, line a large plate with paper towel and set
nearby.
5 Crack the first egg into into a ramekin. Pour a tiny amount of lemon juice or
vinegar onto the egg, aiming for the egg white. Repeat with second egg when
ready.
6 When the poaching water is at a nice simmer, take a spoon or chopstick and swirl
the water until you get a little vortex. Quickly slide in the eggs one at a
time. Turn the heat down so there is little movement in the water, and poach the
eggs for 3–4 minutes or until the whites are set. Transfer the eggs to the lined
plate using a slotted spoon.
7 Toast and butter your bread if desired, and time well to serve hot when the rest
of the components of the dish are done.
8 Dollop the garlic yoghurt into a shallow bowl (I love using a French Onion Soup
bowl), and top with the poached eggs, the Aleppo pepper butter, and scatter the
chickpeas and herbs over the top.

Turkish Eggs (Çılbır) With Roasted Chickpeas

Course:

Cuisine:

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🧂 Ingredients

Instructions

Turkish Eggs (Çılbır) With Roasted Chickpeas

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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