Description
Turkish Eggs, or Cilbir, offer a comforting breakfast experience with poached eggs atop creamy yogurt, enhanced by melted butter and chili flakes.
Ingredients
Scale
- 1 cup Turkish or Greek yogurt
- 1 tablespoon Fresh dill, finely chopped
- 1 tablespoon Fresh mint leaves, finely chopped
- 0.5 clove Garlic, crushed
- Salt and Pepper to taste
- 2 large Eggs
- 1 tablespoon Vinegar
- 2 oz Butter (unsalted preferred)
- 1 teaspoon Chili flakes
- 0.5 teaspoon Smoked paprika
Instructions
- Prepare the yogurt base: In a mixing bowl, combine the yogurt with dill, mint, garlic, salt, and pepper. Mix until homogeneous, then set aside.
- Poach the eggs: In a medium saucepan, bring water to a simmer and add vinegar. Crack eggs into small bowls and gently slide them into the simmering water.
- Cook the eggs: Poach for about 3-4 minutes until whites are set and yolks remain runny. Use a slotted spoon to lift eggs out and drain excess water.
- Melt the butter: In a small frying pan, melt the butter over medium heat. Add chili flakes and smoked paprika, stirring for 30 seconds to 1 minute until fragrant.
- Plate your dish: Spread a scoop of the yogurt mixture on a plate, top with poached eggs, and drizzle with spiced butter.
- Serve and enjoy: Serve warm with crusty bread or a light salad.
Notes
Make yogurt mixture ahead of time and refrigerate for best flavor. Use fresh eggs for optimal poaching results.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 200mg