Petit-déjeuner
Turkish Eggs (Çılbır)
20 minPour 2Nutri-Score B€€
B
20 min
20 minTurkish Eggs (Çılbır)
ce qu’il vous faut
Ingrédients
eggsProduits laitiers4 morceaux- Greek yogurt (at room temperature)Produits laitiers300 g
garlic (grated)Fruits et légumes1 morceau
butterProduits laitiers40 g
olive oilÉpicerie15 ml
chili flakesÉpices3 g
paprikaÉpices2 g
saltÉpices5 g
vinegarÉpicerie15 ml
fresh dill (chopped)Fruits et légumes5 g
sourdough bread (sliced and toasted)Boulangerie4 morceaux
par portion
Nutrition
518kcal
- Glucides
- 45 g
- Protéines
- 23 g
- Lipides
- 28 g
ce que vous utiliserez
Ustensiles
Casserole
Poêle
Saladier
Écumoire
pas à pas
Préparation
- Étape 1
Season the yogurt
- Mix the Greek yogurt with the grated garlic and salt in a bowl.
- Spread the seasoned yogurt over the base of two shallow bowls.
- Étape 2
Poach the eggs
- Bring a saucepan of water to a gentle simmer and add the vinegar.
- Crack in the eggs and poach until the whites are set and the yolks still soft.
- Lift the eggs out with a slotted spoon and drain on kitchen paper.
- Étape 3
Make the chili butter
- Melt the butter with the olive oil in a frying pan.
- Stir in the chili flakes and paprika and cook until fragrant and foaming.
- Étape 4
Assemble and serve
- Set the poached eggs on the garlicky yogurt.
- Spoon the warm chili butter over the eggs.
- Scatter with fresh dill and serve with toasted sourdough bread.