Desayuno
Turkish Eggs (Çılbır) with Herbed Greek Yoghurt
20 minPara 2Nutri-Score C€€
C
20 min
20 minTurkish Eggs (Çılbır) with Herbed Greek Yoghurt
lo que necesita
Ingredientes
eggs (at room temperature)Otro4 piezas
Greek yoghurt (good quality, full fat)Lácteos400 g
fresh dill (finely chopped, plus extra to serve)Frutas y verduras15 g- fresh parsley (finely chopped, plus extra to serve)Frutas y verduras15 g
garlic (grated (or garlic powder), optional)Frutas y verduras1 pieza
salt (to taste)Especias2 g
honey (half a teaspoon)Despensa3 ml
butter (salted, or add salt if unsalted)Lácteos50 g
red pepper flakesEspecias3 g
paprikaEspecias3 g
sesame seeds (optional, to serve)Frutos secos y semillas5 g
avocado (sliced, to serve)Frutas y verduras1 pieza
sourdough bread (sliced, toasted)Panadería4 piezas
por ración
Nutrición
608kcal
- Carbohidratos
- 45 g
- Proteínas
- 23 g
- Grasas
- 38 g
lo que usará
Utensilios
Bol
Cazo
small saucepan
paso a paso
Preparación
- Paso 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).
- Paso 2
Melt the spiced butter
- Melt the butter in a small saucepan over low heat.
- Stir in the red pepper flakes and paprika.
- Paso 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.
- Paso 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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