Desayuno
Çılbır (Turkish Eggs)
20 minPara 2Nutri-Score C€€
C
20 min
20 minÇılbır (Turkish Eggs)
receta de
Eva Koper 🍒
@eva.koper
18 recetas
18 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
eggs (at room temperature)Lácteos4 piezas- Greek yogurt (full-fat, at room temperature)Lácteos300 g
garlic (grated or finely crushed)Frutas y verduras2 piezas
butter (unsalted)Lácteos50 g
olive oilDespensa15 ml
chili flakes (Aleppo or pul biber style)Especias5 g
paprika (sweet)Especias2 g
vinegar (for the poaching water)Despensa15 ml
saltEspecias5 g
black pepper (freshly ground)Especias1 g
dill (finely chopped)Frutas y verduras5 g
por ración
Nutrición
379kcal
- Carbohidratos
- 7 g
- Proteínas
- 18 g
- Grasas
- 31 g
lo que usará
Utensilios
Cazo
Sartén
Bol
Espumadera
paso a paso
Preparación
- Paso 1
Season the yogurt
- Mix the Greek yogurt with the grated garlic and a pinch of salt.
- Whisk until smooth and set aside at room temperature.
- Paso 2
Poach the eggs
- Bring a saucepan of water to a gentle simmer and add the vinegar and salt.
- Crack the eggs into the water and poach until the whites are set and the yolks still runny, about 3 min.
- Lift the eggs out with a slotted spoon and drain on kitchen paper.
- Paso 3
Make the chili butter
- Melt the butter with the olive oil in a frying pan over medium heat.
- Stir in the chili flakes and paprika and cook until fragrant and foaming, about 1 min.
- Paso 4
Assemble and serve
- Spread the garlicky yogurt over plates, making a well in the center.
- Place the poached eggs on top and spoon the chili butter over them.
- Finish with black pepper and chopped dill and serve immediately.