Turkish Eggs With Mustard And Curry Leaves Playful Cooking

What is Turkish Eggs?

Turkish Eggs, also known as Cilbir is a tasty Turkish breakfast. It is flavorful thick yogurt topped with poached eggs and then drizzled with butter concoction. It is always paired with crusty bread. While I love the authentic version, this Indian twist Turkish egg is my absolute favorite. I love the texture of sizzling mustard seeds and crispy curry leaves with the smooth creamy yogurt. The charred tomatoes are optional but it sure does add a pop of color. You can surely add poached eggs, but I prefer soft boiled instead. The creamy yolk adds richness blends everything beautifully.

INGREDIENTS for Turkish Eggs with mustard and curry leaves

Plain Yogurt: I use thick plain Greek yogurt. If you see the yogurt you are about to use has a lot of water, then definitely hung it on cheesecloth for few hours. Salt: This is a very simple dish, which calls for good seasoning. I used La Baleine Essentiel, which is the world’s first low sodium salt from the sea. Sea salt is better for the environment as it has a carbon footprint that is six times lower than table salt. La Baleine’s sea salt on the other hand is 13% saltier in terms of taste meaning you can use less of it to achieve the same flavor in your dishes. Their new product La Baleine Essentiel contains 50% less sodium compared to regular table salt. Cumin Powder: I roasted cumin seeds and then crushed it using motor pestle. Freshly roasted cumin seeds give an amazing aroma to the dish. Curry Leaves: Fresh curry leaves is what makes this dish so special. If you however cannot find it, use fresh cilantro leaves. Black Mustard seeds: The combination of black mustard seeds with curry leaves is amazing. If you cannot find this mustard seeds, you can use whole cumin seeds instead. Paprika or Kashmiri Chili powder: You could use either of this on hot oil. It adds a mild heat and gives that gorgeous red hue.