Cilbir (Turkish Eggs)

Name: Cilbir (Turkish Eggs)
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: Middle Eastern
Ingredients: 1 cup Greek yogurt, room temp; 1 clove garlic; 1/2 teaspoon black pepper; 1/4 teaspoon salt; Small pinch cayenne pepper; 2 1/2 tablespoons fresh cilantro, chopped roughly; 1/2 stick unsalted butter; 1 tablespoon Aleppo chili flakes; 1/2 teaspoon smoked paprika; 1/2 teaspoon ground cumin; 4 large eggs; 1 tablespoon white vinegar; Pinch of salt; Warm pitas; Olives; tomato wedges

4 steps

Prep:20minCook:5min

If you’re looking for a deliciously easy way to spice up your morning “eggs and bacon”, look no further. Add sliced and warmed through sujuk sausage or basturma for a heartier meal.

Updated at: Thu, 17 Aug 2023 07:38:27 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories517.2 kcal (26%)

Total Fat34.7 g (50%)

Carbs24.7 g (9%)

Sugars4.4 g (5%)

Protein26.8 g (54%)

Sodium901.4 mg (45%)

Fiber2.5 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

Instructions

For the yogurt base:

Step 1

Place yogurt in a medium bowl and grate in garlic; mix to combine. Season with pepper, salt, and cayenne. Add half the amount of cilantro and mix thoroughly. Set aside at room temperature.

For the butter:

Step 2

Melt butter in a saucepan over medium heat; heat until bubbles begin to burst. Add chili flakes, paprika, and cumin. Stir until color is uniform. Turn off heat and let spices infuse.

For the eggs:

Step 3

Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce heat to medium-low, add vinegar, and keep water at a gentle simmer. Crack an egg into a small bowl, then gently slip egg into water, holding the bowl just above surface of water. Repeat with remaining eggs. Cook until whites are firm and yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove with a slotted spoon, pat dry on a kitchen towel, and place onto a warm plate.

To assemble:

Step 4

Dollop yogurt mixture onto plates. Use the back of a spoon to spread yogurt, carving ridges into the top to catch the butter. Top with eggs and 1 to 2 spoonfuls of Aleppo butter. Sprinkle sea salt on top, and garnish with more fresh cilantro if desired.