Ingredients (serves 2)
- 4 eggs
- greek yogurt
- cucumber (grated)
- 3 cloves garlic (minced)
- lemon juice
- dill (chopped)
- black pepper
- chilli oil
- Aleppo pepper (or any red Pepper flakes)
- sourdough
Method
- Mix together the greek yogurt (at room temperature), garlic and black pepper
- After you’ve grated your cucumber, squeeze all the water out of it in kitchen roll and then add to the yogurt mix
- Also add some chopped dill and lemon juice and mix it all in
- Then poach your eggs. To get perfect poached eggs without any faff, I put a colander on the pot of water, so that the water is halfway up the colander and crack an egg in here and let it cook for 2-3 minutes
- Çilbir is usually served with a warmed butter sauce, but because butter can be quite inflammatory for me, I mix some Aleppo pepper in with chilli oil instead
- Now spread your tzatziki on a plate and pop your poached eggs on
- Then pour some of your oil mix on top and add some more fresh dill
- Enjoy with some sourdough toast to dip in!
Fork Inflammation 
Leave a comment