Mediterranean 10 min

Turkish Eggs (Cilbir)

Name: Turkish Eggs (Cilbir)
Total time: 10 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 4 large eggs; 1 cup thick Greek yogurt, room temperature; 3 cloves garlic, minced; 1 tablespoon fresh lemon juice; 3 tablespoons unsalted butter; 1 teaspoon Aleppo pepper (or 1/2 tsp red chili flakes); 1 teaspoon smoked paprika; 2 tablespoons white wine vinegar; Salt to taste; Fresh dill for garnish; Crusty bread for serving

vegetariangluten-freequickbreakfasthigh-protein

Ingredientsfor 2

340

Cal

22g

Protein

10g

Carbs

24g

Fat

14 large eggs
21 cup thick Greek yogurt, room temperature
33 cloves garlic, minced
41 tablespoon fresh lemon juice
53 tablespoons unsalted butter
61 teaspoon Aleppo pepper (or 1/2 tsp red chili flakes)
71 teaspoon smoked paprika
82 tablespoons white wine vinegar
9Salt to taste
10Fresh dill for garnish
11Crusty bread for serving

Order ingredients on Instacart

Instructions

1
Stir together yogurt, garlic, lemon juice, and a pinch of salt until smooth. Spread onto two shallow serving bowls and let sit at room temperature while you poach the eggs — room temperature yogurt prevents the eggs from cooling immediately.
2
Bring a wide saucepan of water to a gentle simmer (around 180°F — just barely bubbling). Add vinegar. Create a gentle swirl, crack each egg into a ramekin first, then slide gently into the water. Poach for 3.5 minutes for runny yolks. Remove with a slotted spoon and blot dry.
3
Melt butter in a small skillet over medium heat. Add Aleppo pepper and smoked paprika. Let sizzle 1 minute until the butter turns bright orange-red and fragrant. Immediately remove from heat. Place 2 poached eggs on each yogurt-filled bowl. Drizzle hot spiced butter over the eggs and yogurt generously. Garnish with fresh dill. Serve with crusty bread to scoop up the yogurt.