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Turkish Eggs (Cilbir)

Name: Turkish Eggs (Cilbir)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Ingredients: 1 pinch Salt; 1 pc Vitlöksklyftor; 2 dl Grekisk yoghurt 10%; 4 tbsp Smör; 2 tsp Aleppopeppar; 1 tsp Paprikapulver; 4 pc Ägg; 1 tbsp Vitvinsvinäger; 1 tbsp Dill, färsk; 2 pc Rostbröd

This stunning Turkish breakfast classic is a beautiful play on contrasting temperatures and rich textures. Soft, warm poached eggs sit atop a velvety bed of chilled, garlic-infused Greek yoghurt. A warm, vibrant drizzle of spicy Aleppo pepper butter cuts through the rich yoghurt, while a shower of fresh dill adds a bright, herbaceous finish. It is an incredibly satisfying, elegant dish that begs to be scooped up with crusty, toasted sourdough bread.

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schedule

Förberedelsetid 10 min

timer

Tillagningstid 10 min

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Svårighetsgrad Lätt

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Näringsinnehåll

per portion

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Kalorier 598 kcal

Protein 23g

Carbs 22g

Fat 46g

Instruktioner

4 steg

Förhindra att skärmen slocknar

In a small bowl, stir together the Greek yoghurt, minced garlic, and a pinch of salt until smooth and uniform. Divide the garlic yoghurt evenly between two serving bowls and set them aside at room temperature so the yoghurt isn't ice-cold when serving.

1 pinch Salt, 1 pc Vitlöksklyftor, 2 dl Grekisk yoghurt 10%

Melt the unsalted butter in a small saucepan over medium-low heat. Stir in the Aleppo pepper (or a mix of sweet paprika and a pinch of cayenne) and paprika. Cook gently for 1 to 2 minutes, stirring constantly, until the butter is fragrant and takes on a deep red hue. Remove from heat and set aside.

4 tbsp Smör, 2 tsp Aleppopeppar, 1 tsp Paprikapulver

Bring a pot of water to a gentle simmer (just below boiling) and add the white vinegar. Crack each egg into a small cup, slide them carefully into the simmering water, and poach for 3 to 4 minutes until the whites are set but the yolks remain soft and runny. Gently remove with a slotted spoon and drain on paper towels.

4 pc Ägg, 1 tbsp Vitvinsvinäger

Gently place two warm poached eggs on top of the garlic yoghurt in each bowl. Drizzle the warm, spicy spiced butter generously over the eggs and yoghurt. Finish with a scatter of freshly chopped dill and serve immediately alongside warm toasted bread.

1 tbsp Dill, färsk, 2 pc Rostbröd

lightbulb Kockens tips

To get perfectly shaped poached eggs, crack each egg into a fine-mesh strainer first to drain away the watery part of the egg whites before sliding them into the gently simmering water.

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Turkish Eggs (Cilbir)

Förberedelsetid 10 min

Tillagningstid 10 min

Portioner 2

Ingredients

1 pinch Salt

1 pc Vitlöksklyftor

2 dl Grekisk yoghurt 10%

4 tbsp Smör

2 tsp Aleppopeppar

1 tsp Paprikapulver

4 pc Ägg

1 tbsp Vitvinsvinäger

1 tbsp Dill, färsk

2 pc Rostbröd

Nutrition Facts

Calories 598 kcal

Protein 23g

Carbohydrates 22g

Fat 46g

Instructions

1.
In a small bowl, stir together the Greek yoghurt, minced garlic, and a pinch of salt until smooth and uniform. Divide the garlic yoghurt evenly between two serving bowls and set them aside at room temperature so the yoghurt isn't ice-cold when serving.

1 pinch Salt, 1 pc Vitlöksklyftor, 2 dl Grekisk yoghurt 10%
2.
Melt the unsalted butter in a small saucepan over medium-low heat. Stir in the Aleppo pepper (or a mix of sweet paprika and a pinch of cayenne) and paprika. Cook gently for 1 to 2 minutes, stirring constantly, until the butter is fragrant and takes on a deep red hue. Remove from heat and set aside.

4 tbsp Smör, 2 tsp Aleppopeppar, 1 tsp Paprikapulver
3.
Bring a pot of water to a gentle simmer (just below boiling) and add the white vinegar. Crack each egg into a small cup, slide them carefully into the simmering water, and poach for 3 to 4 minutes until the whites are set but the yolks remain soft and runny. Gently remove with a slotted spoon and drain on paper towels.

4 pc Ägg, 1 tbsp Vitvinsvinäger
4.
Gently place two warm poached eggs on top of the garlic yoghurt in each bowl. Drizzle the warm, spicy spiced butter generously over the eggs and yoghurt. Finish with a scatter of freshly chopped dill and serve immediately alongside warm toasted bread.

1 tbsp Dill, färsk, 2 pc Rostbröd

Kockens tips

To get perfectly shaped poached eggs, crack each egg into a fine-mesh strainer first to drain away the watery part of the egg whites before sliding them into the gently simmering water.

Utskrivet från Flavrloop