Turkish Eggs (Cilbir)

Recipesfull introduces to you: Vegetarian Recipes. (Turkish Eggs (Cilbir)). At my age I feel like I've seen and done it all, so you can only imagine my shock at finding a new way to do eggs. I would never have thought to pair yogurt with poached eggs and a spicy red pepper butter, but it might be my new favorite breakfast now. Fried eggs also work in this, any way you like 'em. Serve with toasted crusty bread for dipping.

Brief

Prep 25 mins

Cook: 10 mins

Total: 35 mins

Servings: 2

Yield: 4 eggs

Turkish Eggs (Cilbir)

Ingredients

1 cup Greek yogurt

at room temperature

1 clove garlic

¼ teaspoon salt

or to taste

½ teaspoon freshly ground black pepper

1 pinch cayenne pepper

2 ½ tablespoons finely chopped fresh dill

or to taste

½ stick unsalted butter

¼ teaspoon ground cumin

½ teaspoon smoked paprika

1 tablespoon Aleppo chili flakes

1 tablespoon chopped fresh parsley

1 tablespoon diced jalapeno pepper

1 pinch salt

2 tablespoons olive oil

1 tablespoon white vinegar

or as needed

4 large eggs

1 pinch sea salt

Tips

Directions

Step 1

Spoon yogurt into a medium bowl. Grate in garlic and mix to combine. Season with salt pepper and cayenne. Add dill and mix thoroughly. Set aside at room temperature.

Step 2

Melt butter in a saucepan over medium heat; heat until bubbles begin to burst. Add cumin paprika and chili flakes. Stir until color is uniform then turn off heat and let spices infuse.

Step 3

Grind parsley and jalapeno together in a mortar. Season with salt drizzle in olive oil and stir to combine.

Step 4

Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce heat to medium-low pour in vinegar and keep the water at a gentle simmer. Crack an egg into a small bowl then gently slip egg into the simmering water holding the bowl just above the surface of water. Repeat with the remaining eggs. Cook eggs until the whites are firm and the yolks have thickened but are not hard 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon dab on a kitchen towel to remove excess water and place onto a warm plate.

Step 5

Dollop yogurt mixture onto serving plates. Use the back of a spoon to spread yogurt out into a bed for the eggs carving ridges into the top to catch the oil. Drizzle on some jalapeno oil. Top with eggs and a spoonful or two of the Aleppo butter. Sprinkle sea salt on top.

Nutritional Information

Turkish Eggs (Cilbir)

Servings Per Recipe:2

Calories: 615.7

% Daily Value *

Protein: 19.9g 40%

Carbohydrates: 8.6g 3%

Dietary Fiber: 2g 8%

Sugars: 5.3g

Fat: 57.1g 88%

Saturated Fat: 24.6g 123%

Cholesterol: 455.5mg 152%

Vitamin A Iu: 3884.6IU 78%

Niacin Equivalents: 3.7mg 28%

Vitamin B6: 0.4mg 22%

Vitamin C: 11.2mg 19%

Folate: 63.4mcg 16%

Calcium: 87.4mg 9%

Iron: 5.6mg 31%

Magnesium: 29mg 10%

Potassium: 305.8mg 9%

Sodium: 742.8mg 30%

Thiamin: 0.1mg 10%

Calories From Fat: 514.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.