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Turkish Eggs - Cilbir
If you are looking for a rich and flavorful breakfast, then this Turkish Eggs - Cilbir recipe is exactly what you need. Made with poached eggs served on a creamy yogurt base, this breakfast recipe will become your favorite breakfast recipe.
Cook Time
10
minutes
mins
Total Time
10
minutes
mins
Course:
Breakfast
Cuisine:
American
Keyword:
Turkish Eggs - Cilbir
Servings:
2
servings
Calories:
331
kcal
Author:
Ioana Borcea from LowCarbSpark.com
Ingredients
For The Yogurt Spread
1 1/2
cups
Greek yogurt
3
cloves
garlic
minced
2
tbsp
fresh dill
finely chopped
1/4
tsp
salt
1/4
tsp
pepper
For The Poached Eggs
4
tbsp
vinegar
4
large eggs
at room temperature
For The Butter Sauce
2
tbsp
butter
2
tsp
Aleppo chile flakes
or more to taste
1
tsp
smoked paprika
US Customary
-
Metric
Instructions
In a bowl, combine Greek yogurt, minced garlic, chopped dill, salt, and pepper. Set it aside.
Fill a large saucepan with water and heat until it simmers. After it starts boiling, lower the heat and add the vinegar.
Stir the water to create a whirlpool in the center, then gently break an egg into the water. Repeat with each egg.
Poach the eggs for 3 minutes, then carefully remove them from the water.
For the butter sauce, melt butter in a small saucepan. Add the paprika and Aleppo chile flakes, whisking until evenly mixed.
Divide the yogurt mixture between two bowls. Place two poached eggs in each bowl, then drizzle with the butter sauce.
Serve immediately with lemon wedges, fresh bread, or crackers on the side.
Nutrition
Serving:
1
serving
|
Calories:
331
kcal
|
Carbohydrates:
8
g
|
Protein:
27
g
|
Fat:
20
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
1
g
|
Cholesterol:
365
mg
|
Sodium:
562
mg
|
Potassium:
375
mg
|
Fiber:
0.5
g
|
Sugar:
5
g
|
Vitamin A:
1325
IU
|
Vitamin C:
1
mg
|
Calcium:
230
mg
|
Iron:
2
mg
|
Net Carbs:
8
g