Sifr is a modern Middle Eastern restaurant that recently launched a Sunday brunch menu.

Culinary Director Sahil Sethi joined us in our Studio 41 Kitchen with a taste.

660 N. Orleans St

Cilbir (Turkish Eggs)

Garlic Yogurt

Greek Yogurt- ½ cup

Garlic Clove- ½ Grated

Kosher Salt- ¼ tsp

Lemon Juice- ¼ tsp


  • Using a Microplane grater, grate the garlic clove.
  • Take a mixing bowl, add yogurt, grated garlic, salt and lemon juice and mix it using a whisk and reserve it for later.

Chili Oil

Olive Oil – 3 tbsp

Aleppo pepper- 1 tbsp

Garlic Chopped- 1/2 tbsp

Kosher Salt- ¼ tsp


  • Chop peeled garlic and place into a heat proof container with salt and Aleppo.
  • Heat up Olive oil to 160 C and gently pour over the garlic and Aleppo. Leave to cool before putting away.

Poached Eggs

Range Free Eggs – 2 no

Water- 4 cups

White Vinegar- ½  tbsp

Kosher Salt- ¼ tsp


  • Add water to the sauce pan, bring it to boil and then reduce heat to 90 degree Celsius.
  • Add white vinegar and salt to the pan.
  • Crack each egg open in a small bowl individually.
  • Using a whish make a swirl in the pan, drop in one egg at a time and let it cook for 3-4 mins to cook to perfect poached eggs and depending on how you like the eggs cooked internally you can go a little longer.
  • Keep a tray lined with absorbent paper, using a slotted spoon remove the eggs from poaching liquid and lay them on the absorbent paper. Serve Immediately.

To Assemble

  • In a coupe plate using a spoon spread the garlic yogurt.
  • Place the hot poached eggs on top.
  • Add 1 tbsp of chili crunch oil or more depending on how spicy you like it.

Add parsley leaves and dill leaves for added flavor.

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