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
Calories: 162kcal
Ingredients
- 1 cup yogurt Turkish or Greek
- A handful fresh dill
- A handful fresh mint leaves
- ½ garlic clove
- 2 eggs
- 1 tablespoon vinegar
- 2 oz butter (55g)
- 1 teaspoon chili flakes
- ½ teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Finely chop the dill and mint, crush or grate the garlic clove and combine the ingredients with the yogurt. 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.
- Spread one thick layer of the garlicky yogurt with herbs on a serving plate or small bowl.
- Add the poached eggs to the yogurt base.
- Drizzle the spiced butter and add some more fresh mint and dill and black pepper before serving.
Notes
- 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.
- Make this recipe mild by swapping the chili for sweet paprika.
Nutrition
Calories: 162kcal | Carbohydrates: 8g | Protein: 11g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 183mg | Sodium: 166mg | Potassium: 323mg | Fiber: 1g | Sugar: 7g | Vitamin A: 948IU | Vitamin C: 1mg | Calcium: 212mg | Iron: 1mg