Turkish Eggs (Cilbir)
Breakfast · Mediterranean · Ready in 15 min · Serves 2
Poached eggs nestled in creamy garlic yogurt with Aleppo pepper butter. A protein-rich breakfast that comes together in 15 minutes.
Per serving
- Calories
- 380
- Protein
- 22 g
- Carbs
- 12 g
- Fat
- 28 g
- Fibre
- 1 g
Vitamins and minerals, % of a day’s needs
- Iron12%
- Vitamin D11%
- B1269%
- Zinc18%
- Magnesium7%
- Omega-311%
- Folate17%
- Calcium14%
- Selenium48%
- Potassium9%
- Vitamin C3%
- Vitamin A48%
- Riboflavin51%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 4 large Eggs
- 200 g Greek yogurt
- 2 Garlic cloves
- 30 g Butter
- 1 tsp Aleppo pepper flakes
- 5 g Fresh dill
Method
- 1
Crush garlic cloves into Greek yogurt, add a pinch of salt, and stir well. Divide between two shallow bowls and spread to create a well in the centre.
- 2
Bring a saucepan of water to a gentle simmer. Add a splash of vinegar. Create a gentle whirlpool and crack eggs in one at a time. Poach for 3 minutes for runny yolks.
- 3
Melt butter in a small pan over medium heat. Add Aleppo pepper flakes and swirl for 30 seconds until the butter foams and the flakes release their colour.
- 4
Lift poached eggs out with a slotted spoon, drain briefly, and place two eggs into each yogurt bowl. Drizzle the Aleppo butter over the top.
- 5
Scatter fresh dill over the eggs. Serve immediately with crusty bread or warm flatbread for dipping.
