Before we get to the cooking, let’s first enjoy these lovely tulips. Inklings of Spring are in the air. We have one more snow and then hopefully sunshine and warm weather for the next few months before it becomes unbearably hot and sticky. I absolutely love Spring; I can’t wait much longer!
Omens of çılbır had snuck up on me beginning a couple weeks ago when I received a snapchat of my friend and her husband making poached eggs for breakfast… and then last week, while browsing the most recent issue of Saveur magazine… then finally, this week, when I saw the most beautifully dramatic photo by ladyandpups.com on Pinterest. I knew I just had to take a stab at this Turkish dish of poached eggs in yogurt with melted butter infused with chili pepper.
This recipe is derived from ladyandpups, because I liked her addition of a parsley and mint chimichurri sauce that provided some extra color and zest.
About 1 – 1 1/2 C plain Greek yogurt
1-2 cloves of garlic, minced
1-2 T fresh dill, chopped
S&P to taste
Mix together and let sit in the fridge for about an hour for flavors to mingle.
1/2 stick butter
1 T chili pepper
1/2 t paprika
1/2 t cumin
Melt spices together with butter in small saucepan. Take off heat. Reheat just before serving.
2-4 cloves garlic
2 sprigs fresh thyme
About 5-6 pickled green peppers
Mix together (I used my oh-so-handy food processor).
1 large fist of fresh parsely
1 small fist of fresh mint leaves
About 1/3 C olive oil
A few tablespoons of the pickled pepper juice
S&P to taste
Juice of 1/2 a lemon
Add all to the food processor and pulse.
4 large eggs
Some vinegar for the water
Poach the eggs. Since I’m no expert in this fine art, I leave you to search the internets for advice from someone who is.
1. Bring yogurt to room temperature. Swirl artistically around a plate as if you were the star of your own cooking show.
2. Place poached eggs on top of the yogurt.
3. Take spoonfuls of the radiant chimichurri and dress one half of the plate
4. Take the liquid pepper butter off the stove and pour in an arc around the unadorned half.
5. Sprinkle with some paprika and serve with some bread or crackers (best for dipping!).
We enjoyed some post-lunch coffee with petits fours that we found at the Greek market.
And finally, though unrelated, I must share. Meet our new pineapple plant!
This was quite the find, among piles of other great items, at Ikea this weekend. Thanks Amanda! Hopefully this little guy (or is it a she? to be determined) will survive the last few weeks of winter, unlike the rest of our plants who are barely leaf and phloem silhouettes.