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‘One of my all-time favourites’: Julia Busuttil Nishimura’s punchy Turkish-style brunch

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Cilbir with Ramazan pidesi (Turkish-style eggs and flatbread).
Cilbir with Ramazan pidesi (Turkish-style eggs and flatbread).William Meppem

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.

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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

  1. 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.

  2. Step 2

    Melt the butter in a saucepan, add the Aleppo pepper and warm for 30 seconds. Set this aside, too.

  3. 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 NishimuraJulia Busuttil Nishimura is a Melbourne-based cookbook author, Good Weekend columnist and host of Good Food Kitchen.

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Original URL: https://www.theage.com.au/goodfood/recipes/one-of-my-all-time-favourites-julia-busuttil-nishimura-s-punchy-turkish-style-brunch-20240506-p5fp70.html