Ontbijt
Çılbır (Turkish Eggs)
20 minVoor 2Nutri-Score C€€
C
20 min
20 minÇılbır (Turkish Eggs)
wat u nodig heeft
Ingrediënten
eggs (at room temperature)Zuivel4 stukken- Greek yogurt (full-fat, at room temperature)Zuivel300 g
garlic (grated or finely crushed)Groente en fruit2 stukken
butter (unsalted)Zuivel50 g
olive oilVoorraadkast15 ml
chili flakes (Aleppo or pul biber style)Kruiden en specerijen5 g
paprika (sweet)Kruiden en specerijen2 g
vinegar (for the poaching water)Voorraadkast15 ml
saltKruiden en specerijen5 g
black pepper (freshly ground)Kruiden en specerijen1 g
dill (finely chopped)Groente en fruit5 g
per portie
Voedingswaarden
379kcal
- Koolhydraten
- 7 g
- Eiwitten
- 18 g
- Vetten
- 31 g
wat u gebruikt
Keukengerei
Steelpan
Koekenpan
Mengkom
Schuimspaan
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.