Turkish Eggs with Corn Yuzu Hot Sauce

Recipe by Nurperi Yigit
corn yuzu hot sauce
Turkish Eggs with Corn Yuzu Hot Sauce

It would be very silly of us to try to improve upon Turkish Cilbir. One of the world’s great egg dishes, it typically consists of perfectly poached eggs, garlic yogurt, warm butter, and a bit of spice. This recipe is just a loving homage that pulls from the Noma Projects pantry: fans of the classic style of Cilbir will be delighted by what happens when you fold Corn Yuzu Hot Sauce into the traditional yogurt base.  

Corn Yuzu Hot Sauce
Corn Yuzu Hot Sauce
Ingredients

150 g Greek yogurt
40 g Corn Yuzu Hot Sauce
2 eggs
2 tbsp butter
1 pinch sumac
1 pinch chili flakes or powder
Dill fronds
20 ml Vinegar
Salt, to taste 

Method
  • Combine the Greek yoghurt and Corn Yuzu Hot sauce and stir. Season with salt to taste.  
  • Bring a pot of water to a gentle boil and add the vinegar. Crack your eggs into individual small bowls. Stir your water to create a whirlpool, and then drop the eggs close to the water, into the center. Poach for around 3-4 minutes; until the whites have completely set but the yolk remains runny.  
  • In another small pot, melt your butter, and stir constantly until it reaches the point of brown butter. Then add your sumac and chili flakes and turn off the heat.  

 

To plate: 

  • In a shallow bowl, place your yogurt mixture and spread into a circular shape. Then place your poached eggs on top and finally spoon the brown butter mixture on top.  
  • Garnish with the dill fronds, and some more sumac to finish. Enjoy with some fresh crusty bread. 

In the making

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