Breakfast
Çılbır (Turkish Eggs)
20 minServes 2Nutri-Score C€€
C
20 min
20 minÇılbır (Turkish Eggs)
what you need
Ingredients
eggs (at room temperature)Dairy4 pieces- Greek yogurt (full-fat, at room temperature)Dairy300 g
garlic (grated or finely crushed)Produce2 pieces
butter (unsalted)Dairy50 g
olive oilPantry15 ml
chili flakes (Aleppo or pul biber style)Spices5 g
paprika (sweet)Spices2 g
vinegar (for the poaching water)Pantry15 ml
saltSpices5 g
black pepper (freshly ground)Spices1 g
dill (finely chopped)Produce5 g
per serving
Nutrition
379kcal
- Carbs
- 7 g
- Proteins
- 18 g
- Fat
- 31 g
what you’ll use
Tools
Saucepan
Frying pan
Mixing bowl
Slotted spoon
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 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.