Turkish Eggs (Cilbir)
Poached eggs smothered in a creamy garlic dill yogurt sauce with a drizzle of chili butter.
Ingredients
- ¾ cup plain Greek yogurt
- 1 teaspoon garlic minced
- 1 teaspoon fresh dill chopped
- 3 tablespoons butter
- ½ teaspoon Aleppo pepper
- ¼ teaspoon paprika
- 4 eggs poached
- Salt and pepper
- Crusty bread toasted
Instructions
- Combine the yogurt, garlic and dill. Season with salt and pepper to taste. Set aside.
- In a small saucepan, melt the butter, Aleppo pepper and paprika. Bring to a bubble, but do not brown. Remove from heat and set aside.
- To assemble: divide the yogurt mixture between 2 plates or bowls. Top with 2 poached eggs each, and drizzle with chili butter. Serve with toast.
Nutrition
Calories: 327kcalCarbohydrates: 4gProtein: 19gFat: 26gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 376mgSodium: 296mgPotassium: 254mgFiber: 0.3gSugar: 3gVitamin A: 1278IUVitamin C: 1mgCalcium: 143mgIron: 2mg
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