Frühstück
Turkish Eggs (Çılbır) with Herbed Greek Yoghurt
20 Min.Für 2Nutri-Score C€€
C
20 Min.
20 Min.Turkish Eggs (Çılbır) with Herbed Greek Yoghurt
was Sie brauchen
Zutaten
eggs (at room temperature)Andere4 Stücke
Greek yoghurt (good quality, full fat)Milchprodukte400 g
fresh dill (finely chopped, plus extra to serve)Obst & Gemüse15 g- fresh parsley (finely chopped, plus extra to serve)Obst & Gemüse15 g
garlic (grated (or garlic powder), optional)Obst & Gemüse1 Stück
salt (to taste)Gewürze2 g
honey (half a teaspoon)Vorräte3 ml
butter (salted, or add salt if unsalted)Milchprodukte50 g
red pepper flakesGewürze3 g
paprikaGewürze3 g
sesame seeds (optional, to serve)Nüsse & Samen5 g
avocado (sliced, to serve)Obst & Gemüse1 Stück
sourdough bread (sliced, toasted)Backwaren4 Stücke
pro Portion
Nährwerte
608kcal
- Kohlenhydrate
- 45 g
- Eiweiß
- 23 g
- Fett
- 38 g
was Sie verwenden
Utensilien
Rührschüssel
Stielkasserolle
small saucepan
Schritt für Schritt
Zubereitung
- Schritt 1
Mix the herbed yoghurt
- Spoon the Greek yoghurt into a bowl.
- Add the chopped dill, parsley, salt, grated garlic and honey.
- Stir well to combine and set aside (it can be prepped in advance).
- Schritt 2
Melt the spiced butter
- Melt the butter in a small saucepan over low heat.
- Stir in the red pepper flakes and paprika.
- Schritt 3
Boil the eggs
- Bring a saucepan of water to a rolling boil and carefully add the eggs.
- Cook for 7 minutes for jammy yolks.
- Transfer straight into ice water to stop the cooking, then peel once cool.
- Schritt 4
Assemble and serve
- Spread the herbed yoghurt on plates and top with the halved eggs.
- Pour the warm spiced butter over the eggs.
- Finish with extra dill, parsley and sesame seeds, and serve with avocado and toasted sourdough.
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