By TasteGreatFoodie
Turkish Eggs (Cilbir) Breakfast
10 steps
Prep:10minCook:3min
A great fancy breakfast choice, Turkish Eggs (Cilbir) has a layer of creamy yogurt and herbs, a layer of poached eggs, and drizzled with butter and spices.
Updated at: Thu, 21 Nov 2024 12:26:11 GMT
Nutrition balance score
Unbalanced
Glycemic Index
30
Low
Glycemic Load
1
Low
Nutrition per serving
Calories273.8 kcal (14%)
Total Fat20.5 g (29%)
Carbs4.9 g (2%)
Sugars3.6 g (4%)
Protein17 g (34%)
Sodium370.1 mg (19%)
Fiber0.3 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
1 ½ cupsGreek yogurt
or plain yogurt
1 stemsfresh dill
divided for use in garnish
½ tablespoondried mint
or 1 tablespoon fresh mint, chopped
1garlic clove
small, minced
3eggs
large
1 tablespoonvinegar
0.5 stickunsalted butter
1 teaspooncrushed red pepper flakes
½ teaspoonsmoked paprika
½ teaspoonpaprika
for garnish
salt
to taste
black pepper
to taste
Instructions
Step 1
Mix the Greek yogurt, dried or fresh mint, salt, and black pepper in a small bowl. Then, spread it onto a serving plate.
Step 2
Place a small saucepan on medium heat. Then, add the butter until melted.
Step 3
Add the minced garlic, smoked paprika, and crushed red pepper flakes for about 1 minute.
Step 4
Remove the pan from the heat. You will need to slightly reheat once ready to pour.
Step 5
To make the poached eggs, boil water. Then, lower heat to medium-high. Put one tablespoon of vinegar.
Step 6
Crack 1 egg at a time into the water. Keep your hand near water and quickly drop in the egg for one minute max to make runny eggs.
Step 7
Use a spoon to gently remove the egg out of the water. Tilt the spoon to remove any excess water.
Step 8
Place the eggs on top of the Greek yogurt spread. Then, drizzle the heated butter and spices all over.
Step 9
Garnish your dish with dill and paprika.
Step 10
Serve and enjoy immediately with pita bread.
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