Turkish Eggs (çilbir)

Name: Turkish Eggs (çilbir)
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Middle Eastern
Ingredients: 200 grams of greek yoghurt; 2 garlic cloves; 4 eggs; 3 tbsp olive oil; 2 tsp aleppo pepper; 1 tbsp za’tar; 10 grams butter; Salt

4 steps

Prep:10minCook:5min

A simple savory breakfast, Cilbir (Turkish Eggs) is perfectly poached eggs, served over a delicious garlicky yogurt, and finished with a warm spicy butter sauce with red pepper flakes(Beurre Noisette). Enjoy with your favorite sourdough!

Updated at: Thu, 17 Aug 2023 09:48:03 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories416.3 kcal (21%)

Total Fat34.2 g (49%)

Carbs5.3 g (2%)

Sugars3.6 g (4%)

Protein21.6 g (43%)

Sodium550 mg (28%)

Fiber0.1 g (0%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

200 gramsgreek yoghurt

2garlic cloves

4eggs

3 Tbspolive oil

2 tspAleppo pepper

1 Tbspza’tar

10 gramsbutter

salt

Instructions

Step 1

Prepare your yoghurt first. You want it to be at room temperature. Finely chop the garlic and whisk the salt and garlic into the yoghurt. You’re looking for an airy consistency.

Step 2

Poach the eggs next. I cheat a little bit and use cling film and boil them in water. Make sure you oil the clingfilm first before you wrap your egg in it, using a ramekin. This way the egg won’t stick when you pull them out. Boil the eggs for about 3.5 minutes.

Step 3

While the eggs are cooking, prepare the sauce. In a small pan, melt the butter and add in the olive oil so neither burn. Add in the Aleppo peppers and warm it over medium heat. (If you don’t have or can find Aleppo peppers, you can use chili flakes and smoked paprika instead)

Step 4

Plate everything together. Start with a base of your yoghurt, lay your eggs on top, sprinkle the sauce over and finish/ garnish with some fresh parsley and za’tar. Serve with some toasted sourdough.