Turkish Eggs | Cilbir | Video
Simple yet flavorful and nutritious breakfast featuring layers of garlicky yogurt, poached eggs and chili butter/oil.
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Servings
Ingredients
Garlic Yogurt:
- ½ cup yogurt
- 1 garlic clove peeled and minced
- Salt to taste
Poached Eggs:
- 2 eggs
- 1 teaspoon white vinegar
- Water to cook eggs
- Salt to taste
Chili Butter/ Oil:
- 2 tablespoons butter
- 1 tablespoon olive oil
- ¼ teaspoon ground cumin cumin powder
- ¼ teaspoon paprika
- 1 tablespoon Aleppo pepper flakes or dried red chili flakes
Toast bread:
- 2 slices of bread preferably sourdough
- 2 tablespoons butter
Garnish:
- 1 tablespoon chopped parsley
Instructions
Garlic yogurt:
- Combine together yogurt and garlic in a small bowl.
- Season with salt. Set aside.
Poached eggs:
- Bring a medium sauce of water to boil. Add vinegar.
- Reduce heat to bring water to a gentle simmer.
- Crack egg into a small bowl and gently slip it into water.
- Repeat with the remaining egg.
- Cook for 2-3 minutes or until the whites are firm and yolks runny.
- Remove eggs from the pan using a slotted spoon. Set aside.
Chili Butter / Oil:
- Melt butter in a frying pan over medium heat.
- When it starts to brown, add olive oil.
- Add ground cumin, paprika and Aleppo pepper flakes (dried red chili flakes).
- Stir to combine.
- Turn off heat. Let the spices infuse.
Toast Bread:
- Melt butter in a frying pan over medium-high heat.
- Place bread slices in the pan.
- When one side is brown and crispy, flip to brown the other side.
Assemble Turkish Eggs:
- Spread yogurt in a serving bowl.
- Top with poached eggs. Add chili butter.
- Season with salt.
- Top with toasted bread.
- Garnish with chopped parsley.
Video
Notes
- If you do not like poached eggs, top yogurt with fried eggs cooked to your liking.
Nutrition
Serving: 1g | Calories: 1005kcal | Carbohydrates: 45g | Protein: 32g | Fat: 79g | Saturated Fat: 37g | Polyunsaturated Fat: 36g | Trans Fat: 2g | Cholesterol: 687mg | Sodium: 2140mg | Fiber: 4g | Sugar: 13g