Ontbijt
Turkish Eggs (Çılbır) with Herbed Greek Yoghurt
20 minVoor 2Nutri-Score C€€
C
20 min
20 minTurkish Eggs (Çılbır) with Herbed Greek Yoghurt
wat u nodig heeft
Ingrediënten
eggs (at room temperature)Overig4 stukken
Greek yoghurt (good quality, full fat)Zuivel400 g
fresh dill (finely chopped, plus extra to serve)Groente en fruit15 g- fresh parsley (finely chopped, plus extra to serve)Groente en fruit15 g
garlic (grated (or garlic powder), optional)Groente en fruit1 stuk
salt (to taste)Kruiden en specerijen2 g
honey (half a teaspoon)Voorraadkast3 ml
butter (salted, or add salt if unsalted)Zuivel50 g
red pepper flakesKruiden en specerijen3 g
paprikaKruiden en specerijen3 g
sesame seeds (optional, to serve)Noten en zaden5 g
avocado (sliced, to serve)Groente en fruit1 stuk
sourdough bread (sliced, toasted)Bakkerij4 stukken
per portie
Voedingswaarden
608kcal
- Koolhydraten
- 45 g
- Eiwitten
- 23 g
- Vetten
- 38 g
wat u gebruikt
Keukengerei
Mengkom
Steelpan
small saucepan
stap voor stap
Bereiding
- Stap 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).
- Stap 2
Melt the spiced butter
- Melt the butter in a small saucepan over low heat.
- Stir in the red pepper flakes and paprika.
- Stap 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.
- Stap 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.