Almost çılbır – Turkish eggs with hummus & sucuk

Almost çılbır – Turkish eggs with hummus & sucuk

Wondering why it says almost?

Well, those of you that know your çılbır, then you’re already aware that the yoghurt has been replaced with the aforementioned hummus.

Perhaps you’re even tutting or rolling your eyes.

çılbır turkish eggs recipe

To be quite honest, I’m not a great fan of combining yoghurt and poached eggs. Way too much sour for my liking, hence my use of hummus.

A little bit of sour, but a whole lot more complex in the flavour department. Especially when there’s a rubble of spicy, sautéed sucuk on there, as well.

Çılbır - Turkish poached eggs recipe

The tasty stuff doesn’t end there. Not only do you have the beautiful flavours in the hummus and sucuk, but there’s a good spooning of my chilli oil on top – a substitute for the Aleppo pepper-infused butter many folk use.

I’ve shown a few ways you could serve this up. The first is to simply put the hummus into a bowl, top it with a poached egg and finish it off with chilli oil and sautéed sucuk. Some pita bread and that’s pretty much it.

Çılbır - Turkish eggs recipe

The second is to put the pita onto a plate and assemble it all on top; perfect to simply hack into with a knife and fork. Or just pick it all up, fold it in half and bite right into it like a taco.

Another thing you could do is press the pita into a shallow, oven-proof dish, quickly bake it in the oven until just crisp, then layer it with the other toppings. Basically the pita crisps up and forms a shell; harbouring the fillings and becomes an absolute delight to crunch into.

So, how would you eat yours?

Çılbır - Turkish poached eggs recipe

Print Recipe
Turkish poached eggs with hummus & sucuk
This version of çılbır uses hummus in place of the traditional yoghurt, plus it's topped with sautéed cubes of sucuk. Give it a go!
Çılbır - Turkish poached eggs recipe
Cuisine Turkish
Servings
Ingredients
Cuisine Turkish
Servings
Ingredients
Çılbır - Turkish poached eggs recipe
Instructions
  1. Use as much or as little hummus as you prefer. A ⅓ of a cup per serving is about enough if you're dishing the çılbır in a bowl. If you're smearing the hummus onto the pita, you may not need as much; but there are no rules here.
  2. Just make sure the hummus is either warm or at room temperature, as cold hummus and hot poached eggs wouldn't be the best sensation in the mouth.
  3. For the sucuk, remove and discard the skin. Cut the sucuk into small dice and sauté it in a small amount of olive oil over medium heat for about 1 minute.
  4. To assemble, put the hummus into a bowl, top with a poached egg, drizzle generously with chilli oil and scoop ever some of the sautéed sucuk. Garnish with Aleppo pepper, toasted cumin seeds and fresh mint.
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