Turkish Poached Eggs with Labneh | Cilbir

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One of my favorite ways to start the day is with this ancient dish of rich and creamy labneh topped with poached eggs, melted chili butter, and sumac. The flavors and technique of this breakfast are reminiscent of my childhood. Labneh or yogurt infused with garlic and paired with runny eggs and Levantine spices – it doesn’t get much better than that.

The original version of this dish, which originates from Turkey, is made with delicious Turkish yogurt. I have always preferred to go just a slight bit more indulgent with the use of labneh. Feel free to use what is available to you. But most importantly, take a calm moment to savor every mouthful of this delicacy.

Turkish Poached Eggs with Labneh Recipe Video Here

INGREDIENTS/ SERVES 1

1/2 cup labneh or Turkish yogurt
1/2 a medium clove garlic, or to taste, finely crushed
2 large eggs
1-2 tablespoons salted butter, to taste
generous pinch ground Aleppo chili or paprika
salt
extra-virgin olive oil
parsley, chopped
sumac

METHOD

Bring a medium pot of water to a simmer and stir in two pinches of salt. In a small bowl,  combine the labneh with the crushed garlic and mix together. Spread onto a plate and set aside.

Crack an egg onto a strainer and swirl to remove any loose egg white. Place the egg in a small bowl and repeat with the other egg. Set aside. This step will allow the eggs to hold their shape while cooking.

Melt the butter in a small saucepan over medium-low heat and add a generous pinch of ground Aleppo chili or paprika. Simmer for a minute and turn off the heat.

Reduce the heat of the water to the lowest setting and gently drop each egg into the pot. For best results, drop the egg as close to the water as possible. Use a cooking spoon to gently stir the water around the eggs for 4 minutes. Remove each egg using a slotted spoon and place onto the labneh spread. Drizzle with the melted chili butter, olive oil, parsley, and sumac. Enjoy right away with a crisp and warm peace of bread.

 

 

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6 Comments Add yours

  1. Eha says:

    Absolutely lovely to find this after quite a silence ! Having been born in Northern Europe a herring-covered black bread open sandwich is more likely to accompany my big black coffee but do have eggs on occasion and love the simple sound of this. Have learnt from your poaching technique and love the use of sumac . . .

    Liked by 1 person

    1. Hanady says:

      Hello Eha! Thank you for your lovely comment. This dish indeed celebrates simplicity and quality. So much flavor in exchange of very little effort – an absolute favorite! Have a wonderful end of the week, dear! xx

      Like

  2. ladyredspecs says:

    These eggs sound seriously good and having just set some yoghurt to drain, tI”’m part the way ready for this to be our breakfast eggs on the weekend.

    Liked by 1 person

    1. Hanady says:

      Oh dear! How divine is it that you make your own labneh?! I hope you made this and if so, I hope you enjoyed it. It certainly is the perfect breakfast for a relaxed weekend. xx

      Like

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