Turkish Eggs with Spiced Butter
The lengthy silence here might appear as if the crew has abandoned ship. Quite to the contrary, really. With our year end cooking classes coming up and recipe testing in full swing, an epic Women’s cooking retreat to the Karoo and our first international cooking tour to La Creuzette in France this September, it has been anything but quiet. There’s much a-brew below deck so keep an eye out on socials and here on the website. In the meanwhile, I’m delighted to share a stellar egg recipe that can be breakfast, lunch or dinner while simultaneously helping meet daily protein quotas.
Donna Hay said it, and she was right. If you have eggs in the fridge, you have a meal on the table. For midweek easy, we’re a family of scramblers. My daughter loves hers with crispy edges while my husband, Darren, being British and all supports all things butter, so that goes in prior to the scramble with an extra pat for good measure at the end, too. I remember at my Cape Town book launch, my non-cook husband (by his own admission) explaining to food guru, Karen Dudley, how to make the perfect scrambled egg. Graciously, Karen listened intently for the inside scoop. I have to hand the devil his due. Darren makes the best egg scramble!
The secret is shaking the eggs in a protein shaker cup until frothy. Pan on. Butter in. Low heat. Season with flaky salt and black pepper. Spatula stirring. Remove from the heat when creamy but not fully cooked. More butter, as mentioned. Onto sourdough toast. Chilli crisp, crumbled Danish feta and all is right with the world.
Onto these Turkish Eggs with Spiced Butter. Turkish eggs, or cilbir, is hard to beat. Softly poached eggs served atop a lemony yoghurt, swimming in spicy oils. I like mine with a generous dusting of za’atar, a Middle Eastern thyme and sesame seed spice blend. It’s perfect for adding a little crunch and herby contrast. It goes without saying that bread is essential carrier for both egg and yoghurt. Here, warm pita bread, flat bread or sourdough do nicely.
The recipe is from my cookbook, Bibby’s More Good Food. There’s also a recipe for handy Wholemeal Pita bread pockets or an impressive Challah – in the bread chapter – both of which are sterling moppers of all things buttery and saucy.
Turkish Eggs with Spiced Butter
Spiced Butter
30 ml butter
30 ml extra virgin olive oil
2.5 ml each of ground cumin, ground coriander, paprika, and dried red chilli flakes
a pinch of flaky salt
freshly ground black pepper
How to serve Turkish Eggs with Spiced Butter
pita bread
olive oil, for brushing
15 ml za’atar
250 ml Greek yoghurt
zest of half a lemon
soft poached eggs
fresh dill, for finishing
Start by making the spiced butter. In a small saucepan, heat the butter, oil and spices until bubbling. Season with salt and black pepper. Set aside and keep warm.
Brush the pita bread lightly on both sides with olive oil. Scatter over the za’tar. Toast in a hot pan until golden.
Combine the yoghurt and lemon zest. Divide between 2 warmed plates.
Top with the eggs, then drizzle over the warm spiced butter. Finish with za’tar and dill. Serve immediately with warm pitas.
PS We currently have 1 double room available for the French Culinary Tour. You’re welcome to email me at diannebibby@gmail.com for further details. x
