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25 Jan 2010 - 16:25
15 Jan 2010 - 18:53
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cihangir eggs

poached eggs with yogurt, garlic, chili and mint

Monday, 25 Jan 2010 | recipe inside
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There's a cute place in the Cihangir neighborhood of Istanbul that's become our go-to breakfast and post-workout hangout: Cuppa.  They have juices so packed with energy they can lift a spirit from the grave -- perfect after a long and boring training run on the treadmill.  One of my favorites is pear + ginger, with so much ginger your throat roars with a small fire, but you know you're protected from whatever immunity-destructing junk the season has on offer.

We've become very lazy when it comes to traversing the city for brunch, so it's been perfect that this bright and happy place is just a couple blocks away.  These eggs were inspired by a particularly delicious brunch we enjoyed one day, and have in the weeks since become our treasured default for Saturday brunch at home.  Poached eggs topped with strained yogurt, with some garlic and chili for the kick.  I know it sounds a little bizarre -- the hot egg, the cold yogurt -- but it blends into a dreamy bite that's fresh and filling at once. All this white on the dish with jolts of color here and there seems perfectly fitting of Istanbul right now-- it's been snowing non-stop for three days and the city is blanketed in thick white powder. For sure our favorite breakfast these days!