Turkish çılbır made gourmet: a poached quail eggs recipe with avocado yogurt and arugula chimichurri.

poached quail eggs recipe: the poached eggs cilbir recipe
poached quail eggs recipe: the poached eggs cilbir recipe

 

Since the first time I spotted them on my butcher’s counter and decided it was time for me to try some quail eggs recipes, I’ve fallen deeper and deeper in love with them.

First of all, because quail eggs are much easier to poach than regular eggs, so I often opt for them.

Second, quail eggs recipes sound so classy, so if I’m planning an aperitivo for a dinner party or a romantic soirè, those are my allies.

 

This poached quail eggs recipe is the first recipe of The Egg Project.

Çilbir is a Turkish dish: eggs over yogurt, the brief story.

This çılbır recipe though was inspired by Mandy’s recipe, where she mixes things quite a bit. And I made it here in Italy, so I mixed things even more.

But the result is an absolutely delicious poached quail eggs recipe you’ll replicate again and again :-).

Looks like a long recipe, but it is all about mixing ingredients, something you can do ahead of time.

 

a quail eggs çılbır recipe

Course main
Cuisine middle Eastern
Servings 2 -4-6
Author Claudia Rinaldi | Gourmet Project

Ingredients

n.b. paprika oil and the chimichurri ingredients give enough to season 4-6 plates.

Paprika oil – you can make it 1-2 days ahead of time

  • 2 tablespoons extra-virgin olive oil
  • 1 tsp strong paprika
  • ¼ tsp black pepper
  • 1 pinch salt

Chimichurri – you can make it 1-2 days ahead of time

  • 1 handful arugula leaves
  • 1 handful basil leaves
  • ½ garlic clove
  • ½ small lemon
  • 2 tablespoons extra-virgin olive oil
  • 1 pinch black pepper
  • ½ tsp salt

Avocado yogurt

  • 1 avocado
  • 1 tbsp finely chopped chives
  • 4 tbsp plain yogurt
  • 1 pinch salt

Crunchy bread:

  • Sourdough bread 1 slice per person
  • 1 garlic clove
  • 1 tbsp extra-virgin olive oil

Eggs

  • 4-6 quail eggs per person
  • 1 fresh chili

Instructions

  1. Yes, I know, it’s a loooooong list of ingredients. But if you face one step at the time it will end up being very easy. And if you make ahead, even better.
  2. Mix all the paprika oil ingredients and set aside.
  3. Peel the garlic and juice the lemon. Place them, together with all the other chimichurri ingredients, in a food processor or mixer. Pulse a few seconds, until you get a finely chopped/pesto consistency. Set aside.
  4. Whip together the avocado yogurt ingredients until smooth.
  5. Peel and rub the garlic clove on one side of the bread slices and cut them into sticks. Heat the olive oil in a pan and toast the bread sticks until crispy and golden brown (medium/high heat).
  6. Finally, poach the quail eggs. Bring a pot of water to a boil. Gently break the larger top of each egg and pour the content into the simmering water. Poach for 1 minute. Remove the egg with a slotted spoon and place them on a plate. You may open the eggs all together and simmer them all together as well.

  7. Assembly the plate: 2-3 big tablespoons of the avocado yogurt, 4-6 poached eggs, 1 tablespoon of chimichurri, 1-2 teaspoons of paprika oil, bread sticks. And if you like it spicy, thinly sliced chili.
  8. You’ll probably skip the fork and eat it all with the bread sticks, but never know, have one at hand.

 

enjoy your poached egg recipe

Claudia