Çilbir Verde
This fried egg version of Turkish poached eggs is simple, delicious, and covered in a homemade green chili oil. The fried egg gives a hint of crispy texture to the normally soft dish, and the green chili oil adds heat and a hint of freshness. All together it's my perfect breakfast.
Ingredients
- 2 medium Serrano peppers or one large jalapeño pepper
- 1 cup fresh cilantro
- 2 garlic cloves
- 1/2 tsp each of coriander and cumin
- 2 tsp honey
- 1 tbsp lime juice the juice from 1 whole lime
- 1/2 tsp kosher salt
- 1 cup olive oil
- 2 large eggs
- 1 cup greek yogurt or skyr
- 2 slices bread of choice toasted
- 2 tsp Calabrian chili oil for garnish
Instructions
- Remove half of the seeds of the Serrano peppers and finely chop them up. Finely chop up the cilantro with the peppers and add to a large bowl.
- In the bowl, grate in the garlic, add the coriander, cumin, honey, lime juice, and salt.
- Heat up all but 2 tbsp of the olive oil in a small pan or pot. Let this get to about 325°F-350°F. Pour over the cilantro mixture and stir. Set aside.
- Use the remaining 2 tbsp of olive oil to fry the eggs. In a pan on medium heat, add the oil and then add the eggs one at a time, tilt the pan and baste the top of the egg white with hot oil to help it cook all the way through.
- To serve, smear the yogurt evenly onto two plates. Add one egg on each plate and drizzle with the green oil. See recipe notes for any leftover green chili oil!
- Dot with Calabrian chili if you like extra heat, and serve with crusty bread!
Notes
Depending on your verve for sauce, this recipe will make a bit more chili oil than you'll probably use. But don't fear, this oil is great on roasted veggies, with avocado toast, on grain bowls, with yogurt for an egg-less savory yogurt dish, or even on pasta! It will last in the fridge for up to a week. Oil hardening in the fridge is normal, so just let it come to room temperature before using again.