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Çılbır (Turkish Eggs with Chili Butter)
Petit-déjeuner

Çılbır (Turkish Eggs with Chili Butter)

20 minPour 2Nutri-Score C€€
par @luciiacro1 import0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

2 personnes
  • Greek yogurtProduits laitiers240 ml
  • olive oil (for the yogurt)Épicerie15 ml
  • white wine vinegarÉpicerie10 ml
  • parsley (chopped)Fruits et légumes4 g
  • dill (chopped)Fruits et légumes1 g
  • salt (divided)Épices3 g
  • black pepper (ground)Épices1 g
  • unsalted butterProduits laitiers57 g
  • olive oil (for the chili oil)Épicerie15 ml
  • red pepper flakesÉpices2 g
  • paprika powderÉpices2 g
  • shallot (finely chopped)Fruits et légumes1 morceau
  • garlic (thinly sliced)Fruits et légumes2 morceaux
  • walnuts (chopped)Fruits à coque et graines30 g
  • eggsProduits laitiers3 morceaux
  • white distilled vinegar (for poaching)Épicerie15 ml
  • bread (sliced, lightly toasted)Boulangerie4 morceaux

par portion

Nutrition

638kcal

Glucides
30 g
Protéines
23 g
Lipides
48 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Marmite
  • Casserole
  • Saladier
  • Tamis
  • Ramequin
  • Écumoire

pas à pas

Préparation

  1. Boil the water

    • Bring a large pot of water to a boil.
    Étape 1

  2. Mix the yogurt base

    • Add the Greek yogurt, olive oil, white wine vinegar, parsley, dill, salt and black pepper to a bowl and mix well.
    • Taste and season with more salt if needed, then set aside.
    Étape 2

  3. Make the chili butter

    • In a small saucepan add the butter, olive oil, red pepper flakes, paprika, finely chopped shallot, sliced garlic, walnuts and salt.
    • Set over medium heat and bring to a simmer.
    • Let sizzle for 1 minute, then remove from the heat.
    Étape 3

  4. Prepare the eggs for poaching

    • Once the water boils, reduce the heat to low.
    • Crack an egg into a fine mesh sieve over a bowl and swirl slightly until the more liquid parts have drained away.
    • Place the egg into a small dish or ramekin.
    Étape 4

  5. Poach the eggs

    • Add the white distilled vinegar to the water and gently stir to create a vortex.
    • Gently drop the eggs into the water and cook for 3 minutes for a runny yolk and set whites.
    Étape 5

  6. Drain the eggs

    • Remove the eggs with a slotted spoon.
    • Dab with a paper towel to remove excess water.
    Étape 6

  7. Serve

    • Spread the yogurt onto a plate, arrange the eggs on top and drizzle with the chili oil.
    • Serve with lightly toasted bread.
    Étape 7
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