Turkish Eggs (Cilbir)
Easy to prepare and delicious brunch or breakfast idea. Turkish eggs or Cilbir are the perfect way to start your day.
Servings: 2 people
- 1 cup Greek yoghurt
- Few fronds fresh dill
- 8-10 mint leaves
- ½ garlic clove
- 2 eggs
- 1 tablespoon vinegar
- ½ stick of unsalted butter or 55 gr
- 1 teaspoon chili flakes
- ½ teaspoon smoked paprika
Finely chop the dill and mint, crush or grate the garlic clove and combine the ingredients with the Greek yoghurt. Season with salt and pepper and leave aside.
Fill a deep pot with water and bring it to the boil. Add 1 tablespoon of vinegar and create a vortex. Crack the egg and add it to the middle of the vortex. Cook for three minutes to get the perfect egg with a runny yolk. Remove the egg with a slotted spoon and leave aside while you cook the next egg.
Using a pan, melt the butter. When the butter starts to bubble add the spices. Stir until well combined and the sauce will be ready to serve.
Transfer the Greek yoghurt into the serving bowl. Place the eggs on the top and pour the chili sauce. Sprinkle some extra dill and mint on the top.
- The garlic can overpower the rest of the ingredients, so we suggest adding just ¼ or ½ a garlic clove and adjusting later to taste. We use a microplane to grate the garlic so it's easily incorporated with the rest of the ingredients.
- Do not add salt to the water as it will help to separate the white part of the egg and always try using fresh eggs.
Calories: 133kcal | Carbohydrates: 6g | Protein: 16g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 169mg | Sodium: 117mg | Potassium: 259mg | Fiber: 1g | Sugar: 4g | Vitamin A: 961IU | Vitamin C: 2mg | Calcium: 151mg | Iron: 1mg