Breakfast
Turkish Eggs (Çılbır)
20 minServes 2Nutri-Score B€€
B
20 min
20 minTurkish Eggs (Çılbır)
what you need
Ingredients
eggsDairy4 pieces- Greek yogurt (at room temperature)Dairy300 g
garlic (grated)Produce1 piece
butterDairy40 g
olive oilPantry15 ml
chili flakesSpices3 g
paprikaSpices2 g
saltSpices5 g
vinegarPantry15 ml
fresh dill (chopped)Produce5 g
sourdough bread (sliced and toasted)Bakery4 pieces
per serving
Nutrition
518kcal
- Carbs
- 45 g
- Proteins
- 23 g
- Fat
- 28 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 salt in a bowl.
- Spread the seasoned yogurt over the base of two shallow bowls.
- Step 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.
- Step 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.
- Step 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.