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.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 35m
Yield 2
Number Of Ingredients 17
Steps:
- 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.
- 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.
- Grind parsley and jalapeno together in a mortar. Season with salt, drizzle in olive oil, and stir to combine.
- 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.
- 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.
Nutrition Facts : Calories 615.7 calories, Carbohydrate 8.6 g, Cholesterol 455.5 mg, Fat 57.1 g, Fiber 2 g, Protein 19.9 g, SaturatedFat 24.6 g, Sodium 742.8 mg, Sugar 5.3 g
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Ssali Musa
[email protected]Yum!
Myloan Shrestha
[email protected]5 stars!
Mulungi Shadrach
[email protected]This recipe is a keeper! I'll be making it again and again.
Alex Drake
[email protected]Meh.
Emma Siegler
[email protected]Delicious!
Taia Taia
[email protected]Not a fan. The yogurt was too tangy and the paprika butter was too spicy. I won't be making this again.
Suman Ghising
[email protected]My eggs were a little overcooked, but the rest of the dish was delicious. I'll definitely try again and make sure to keep a closer eye on the eggs.
Aloo Sheila
[email protected]I've made this dish several times and it's always a hit. The combination of the tangy yogurt, spicy paprika butter, and runny eggs is simply divine.
Nabin Ghimire
[email protected]This is a great recipe for a quick and easy breakfast or lunch. The flavors are simple but delicious. The only thing I would change is to add a little more salt and pepper to the yogurt.
Thunder
[email protected]I'm not a big fan of poached eggs, but I was pleasantly surprised by how much I enjoyed this dish. The yogurt and paprika butter really made the eggs delicious. I would definitely recommend this recipe.
Murad Krish
[email protected]Cilbir was a huge hit at our brunch party! Everyone loved the unique combination of flavors. The yogurt and paprika butter were especially tasty. Great recipe!
Naahilaata26 Nani
[email protected]This is the first time I've had Turkish eggs and they did not disappoint! The flavors are so fresh and vibrant. I loved the tangy flavor of the yogurt with the spicy paprika butter. The poached eggs were cooked perfectly and the runny yolks were deli