Petit-déjeuner
Turkish Eggs (Çılbır) with Herbed Greek Yoghurt
20 minPour 2Nutri-Score C€€
C
20 min
20 minTurkish Eggs (Çılbır) with Herbed Greek Yoghurt
ce qu’il vous faut
Ingrédients
eggs (at room temperature)Autres4 morceaux
Greek yoghurt (good quality, full fat)Produits laitiers400 g
fresh dill (finely chopped, plus extra to serve)Fruits et légumes15 g- fresh parsley (finely chopped, plus extra to serve)Fruits et légumes15 g
garlic (grated (or garlic powder), optional)Fruits et légumes1 morceau
salt (to taste)Épices2 g
honey (half a teaspoon)Épicerie3 ml
butter (salted, or add salt if unsalted)Produits laitiers50 g
red pepper flakesÉpices3 g
paprikaÉpices3 g
sesame seeds (optional, to serve)Fruits à coque et graines5 g
avocado (sliced, to serve)Fruits et légumes1 morceau
sourdough bread (sliced, toasted)Boulangerie4 morceaux
par portion
Nutrition
608kcal
- Glucides
- 45 g
- Protéines
- 23 g
- Lipides
- 38 g
ce que vous utiliserez
Ustensiles
Saladier
Casserole
small saucepan
pas à pas
Préparation
- Étape 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).
- Étape 2
Melt the spiced butter
- Melt the butter in a small saucepan over low heat.
- Stir in the red pepper flakes and paprika.
- Étape 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.
- Étape 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.