Turkish delight: Sultan's eggs capture hearts
Traditional scrambled eggs are a breakfast classic, but sometimes it's worth deviating from the usual routine. Sultan's eggs – aromatic, creamy, and impressively delicious – are gaining popularity in Poland as well. This Turkish delight, with yoghurt, garlic, and delicately poached egg whites, is the perfect choice for leisurely mornings and family breakfasts.
Sultan's eggs – a breakfast unlike any other
Sultan's eggs, also known as Turkish eggs (Çılbır), are a true gem of Ottoman cuisine. Despite having a centuries-old history, the dish has gained immense popularity in recent years beyond Turkey’s borders. This is thanks to its surprising combination of ingredients, which at first seem mismatched, yet together create an almost perfect composition.
On the plate, you'll find poached eggs with softly set whites and runny yolks, placed on a creamy sauce of Greek yoghurt with garlic and lemon. The dish is topped with butter and olive oil, seasoned with paprika or chilli, and sprinkled with fresh herbs. The result? A dish full of contrasts: light and hearty at the same time, refreshing yet warming. It's the ideal choice for a weekend breakfast that combines simplicity with a touch of exoticism – all without leaving home.
Recipe for Sultan's eggs
Sultan's eggs offer a delightful breakfast that not only succeeds in taste but also simplicity of preparation. The combination of a delicate poached egg, creamy yoghurt with garlic and lemon, and aromatic butter with spices creates a dish that could easily stand against the finest restaurant offerings.
Ingredients:
- 5 medium eggs,
- a cup of Greek yoghurt (approx. 260 grams),
- 3 cloves of garlic,
- lemon juice,
- butter,
- olive oil,
- salt and pepper,
- a pinch of chilli,
- 2 tablespoons of vinegar,
- chopped chives or coriander.
Preparation:
- Transfer the Greek yoghurt into a bowl, add the pressed garlic, a few drops of lemon juice, and salt and pepper to taste.
- Mix thoroughly and set aside to allow the flavours to meld.
- In a pot, bring water to a boil, adding 2 tablespoons of vinegar. When it starts boiling, reduce the heat so the water gently simmers.
- Crack an egg into a small bowl and gently pour it into the water, creating a swirl with a spoon beforehand.
- Cook for about 3 minutes – until the white sets and the yolk remains runny. Repeat the same process for the remaining eggs.
- In a pan, melt the butter with a bit of olive oil. Once it begins foaming, add a pinch of chilli and stir – the aroma should be intense but not burnt.
- Spread the yoghurt on a plate, place the eggs on top, and drizzle with the hot butter and spices. Sprinkle with chopped chives or coriander just before serving.
What to serve with Sultan's eggs?
- Sourdough bread: Sourdough or any type of bread is excellent for soaking up the aromatic butter and yoghurt. You could also use toast or fried bread.
- Turkish lavash or pita: Thin flatbreads are perfect for scooping up the thick yoghurt sauce and runny yolks. Warm them for the best taste.
- Fresh vegetables: Sliced cucumber, tomatoes, peppers, or rocket add freshness and lightness – ideal for summer.
- Herbs and spices: Coriander, parsley, dill, or chives complement the dish nicely. You can also add a touch of sumac or smoked paprika.
- Pickles or olives: A slight, tangy accent cuts through the creaminess of the yoghurt. Pickled onions or green olives work well.
