Spinach & Artichoke Çılbır, my non-traditional spin on Turkish Eggs! Poached eggs over yogurt mixed with spinach, artichoke, shallots, and garlic and topped with aleppo pepper-spiced olive oil.
Çılbır is a Turkish dish consisting of poached eggs over yogurt with spiced butter. I did my own little spin on it by mixing in the spinach and artichoke a la spinach & artichoke dip!
Spinach & Artichoke Cilbir
RECIPE (serves 2)
3 tbsp olive oil, divided
1 medium shallot, finely chopped
4 cloves garlic, finely minced
5 oz spinach, roughly chopped (about 4 cups)
5 oz jarred artichoke hearts, roughly chopped
1 cup Greek yogurt
4 eggs
White vinegar
1 tsp aleppo pepper
1 tbsp roughly chopped parsley
Salt & pepper
Add 2 tbsp olive oil to a pan on medium heat. Add the shallots, season with a pinch of salt, and cook for 3-4 minutes until they begin to brown. Add the garlic, and cook for a minute or so until fragrant.
Mix in the spinach, and cook for a few minutes until it’s cooked down. Mix in the artichoke hearts, and then transfer everything to a bowl along with Greek yogurt. Mix together until smooth, and transfer mixture to two shallow bowls, smoothing over the top.
In the same pan (cleaned) or a different pan, heat up a few inches of water. Crack the eggs into individual ramekins. Once the water is boiling, lower the temperature just slightly. Add a splash of white vinegar, and create a swirl with the water using a spoon. Carefully lower the eggs into the water, and cook for 3-4 minutes or until whites are set but yolks are runny. Remove eggs with a slotted spoon, letting excess water drip out. Transfer the eggs to the spinach and artichoke plates.
Heat up the remaining 1 tbsp olive oil in a sauce pan with aleppo pepper, mixing together until oil is red. Spoon over the eggs, and top with fresh parsley. Serve with toasted bread!