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Cilbir Eggs and why I quit my job

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These past few weeks were a bit strange for me. Mostly because in the last part of December I quit my job, as a journalist at the local newspaper  I was working for seven (7) years. The newspaper is 131 years old, and I loved was I was doing. Especially because I really love to write. It was the first passion I’ve discovered in my life, even before dancing and long, (very long) before cooking. But…..the stories about the journalism and stress are as real as possible and I don’t even want to think how it’s like to write for a national wide newspaper, or in television.

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The stress, the lack of personal time, the cynicism of the people in this field made me took this drastic decision. I am an artist on my core and even as a journalist I could (still can) see clearly how things are beneath the surface, you must have a stoned heart to be able to do this job. And all the sensitivity must be buried deep inside.

Some people thought I must be crazy, but I felt like… spreading my wings, being on my own, my one and only boss. Expressing myself. Being myself. Far away of others’ frustrations. Anger. Lies. Politics. Death. Bad news. Unhappiness. And, even the first week was strange for me, now I can’t believe the time is mine. That is up to me what I’m doing with it. That I have all the space I need to grow. Beautifully. 

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I have plans for my future and this blog is a part of it. First of all because it helps me keep alive my passion for writing and because I know how beautiful and interesting Transylvania can be and I want to show it to you too. 

Developing my cooking is also a part of the plan, especially because I would travel the world only to see how (and what) people eat. How they grow and make their food. Their life. I love simple things and I really believe sophistication is here. In simplicity. That’s my philosophy of life and I really believe happiness is a matter of perspective. Of how we chose to see things. Cilbir Eggs

Brunch time is a part of this perspective. Especially because it takes us in a lazy, nice time. Where people wake up and eat late. And where no stress is present. For these lazy times you can find each mornings if you wake up just a little bit earlier, were made the CILBIR EGGS, a Turkish dish witch include poached eggs in a delicious yogurt sauce with pepper infused butter. This is not a Transylvanian dish, but an International one I’m inviting you to try.

Cilbir Eggs
Serves 1
A light and fast poached egg in a beautiful yogurt sauce
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
PT5M
Cook Time
PT5M
Total Time
PT10M
Ingredients
  1. * 1 egg
  2. * 1 very small garlic clove
  3. * 1 tea spoon of dried dill
  4. * 1 tea spoon of butter
  5. * 1 medium Greek yogurt
  6. * 1/2 tea spoon of ground black pepper
  7. * salt to taste
  8. * a pinch of smoked paprika
Instructions
  1. 1. Poach the egg in boiling water and a tablespoon of vinegar.
  2. 2. While the egg is poaching, in a small bowl mince the garlic then combine it with the yogurt, dill and salt to taste.
  3. 3. Carefully put the egg over the yogurt. Sprinkle some salt over the egg
  4. 4. Put a small pan over strong heat, then add the pepper. Let it heat for about 10 seconds, then add the butter. Let is melt over the pepper, and take it from the heat when it starts to brownish
  5. 5. With a spoon pour the melted butter infused with pepper in the bowl, over the egg
  6. 6. Finish with smoked paprika and eat it with toast bread
Fine Transylvania - Cooking blog & more - Transylvania reinvented - Recipes and original flavours http://finetransylvania.com/
   

 

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