‘One of my all-time favourites’: Julia Busuttil Nishimura’s punchy Turkish-style brunch
This punchy breakfast is an all-time favourite. Perfectly poached eggs, nestled on a bed of garlic yoghurt, that have been smothered with melted butter infused with Aleppo pepper. They’re even better with fresh-out-of-the-oven flatbread, but if you’re short of time, good-quality Turkish bread warmed just before serving will work beautifully.
Ingredients
FOR THE cilbir
300g plain, full-fat yoghurt
1 garlic clove, finely grated
80g unsalted butter
2 tsp Aleppo pepper
4-8 poached eggs
dill fronds, to garnish
Turkish bread, warmed, to serve
Method
Step 1
To make the cilbir, place the yoghurt and garlic in a bowl and combine. Season to taste with sea salt, mix and set aside.
Step 2
Melt the butter in a saucepan, add the Aleppo pepper and warm for 30 seconds. Set this aside, too.
Step 3
To serve, place some of the cilbir onto a plate and top with the poached eggs. Spoon over some of the Aleppo-pepper butter and top with dill fronds. Serve with the warm bread for dipping.
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Julia Busuttil Nishimura is a Melbourne-based cookbook author, Good Weekend columnist and host of Good Food Kitchen.From our partners
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