Breakfast
Turkish Eggs (Çılbır) with Herbed Greek Yoghurt
20 minServes 2Nutri-Score C€€
C
20 min
20 minTurkish Eggs (Çılbır) with Herbed Greek Yoghurt
what you need
Ingredients
eggs (at room temperature)Other4 pieces
Greek yoghurt (good quality, full fat)Dairy400 g
fresh dill (finely chopped, plus extra to serve)Produce15 g- fresh parsley (finely chopped, plus extra to serve)Produce15 g
garlic (grated (or garlic powder), optional)Produce1 piece
salt (to taste)Spices2 g
honey (half a teaspoon)Pantry3 ml
butter (salted, or add salt if unsalted)Dairy50 g
red pepper flakesSpices3 g
paprikaSpices3 g
sesame seeds (optional, to serve)Nuts & seeds5 g
avocado (sliced, to serve)Produce1 piece
sourdough bread (sliced, toasted)Bakery4 pieces
per serving
Nutrition
608kcal
- Carbs
- 45 g
- Proteins
- 23 g
- Fat
- 38 g
what you’ll use
Tools
Mixing bowl
Saucepan
small saucepan
step by step
Method
- Step 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).
- Step 2
Melt the spiced butter
- Melt the butter in a small saucepan over low heat.
- Stir in the red pepper flakes and paprika.
- Step 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.
- Step 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.