Cilbir: Turkish-Style Eggs
Ingredients List
Yogurt Base:
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1 cup Turkish or Greek yogurt, at room temperature
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1 clove garlic
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½ teaspoon freshly ground black pepper
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¼ teaspoon salt, or to taste (Optional)
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1 pinch cayenne pepper
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2 ½ tablespoons finely chopped fresh dill, or to taste
Chili-Infused Butter:
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½ stick unsalted butter
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1 tablespoon Aleppo chile flakes
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½ teaspoon smoked paprika
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¼ teaspoon ground cumin
Parsley and Jalapeño Oil (Optional):
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1 tablespoon chopped fresh parsley
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1 tablespoon diced jalapeno pepper
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2 tablespoons olive oil (Optional)
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1 pinch salt (Optional)
Poached Eggs:
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1 tablespoon white vinegar, or as needed
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4 large eggs
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1 pinch sea salt
Instructions
To prepare the yogurt base: In a medium bowl, combine yogurt and freshly grated garlic. Season with salt, pepper, and cayenne pepper. Stir in dill and mix well. Set aside to rest at room temperature.
To prepare Aleppo butter: In a saucepan, melt butter over medium heat until it begins to bubble. Add chili flakes, paprika, and cumin, stirring until the mixture takes on a uniform color. Remove from heat and let the spices infuse into the butter.
To prepare parsley and jalapeño oil: In a mortar, grind the parsley and jalapeño together. Drizzle in olive oil, season with salt, and stir to blend.
To poach eggs: Fill a large saucepan with 2 to 3 inches of water and bring it to a boil. Lower the heat to medium-low, add vinegar, and maintain a gentle simmer. Crack an egg into a small bowl and carefully slide it into the water, keeping the bowl just above the surface. Repeat with the remaining eggs. Cook for 2 1/2 to 3 minutes, until the whites are set and the yolks are thickened but still soft. Remove the eggs with a slotted spoon, pat dry with a towel, and place them on a warm plate.
Spoon the yogurt mixture onto serving plates. Use the back of a spoon to spread it out, creating ridges that will catch the oil. Drizzle the jalapeño oil over the yogurt. Top with poached eggs and spoon 1 to 2 tablespoons of Aleppo butter over them. Finish with a sprinkle of sea salt.
Chef's Tips
You can substitute any type of chile flakes for the Aleppo variety.
If you prefer, fried eggs can be used instead of poached eggs in this dish.
Nutritional Information (per serving)
| 616 | Calories |
| 57g | Fat |
| 9g | Carbs |
| 20g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 616 | |
| % Daily Value * | |
| Total Fat 57g | 73% |
| Saturated Fat 25g | 123% |
| Cholesterol 456mg | 152% |
| Sodium 743mg | 32% |
| Total Carbohydrate 9g | 3% |
| Dietary Fiber 2g | 7% |
| Total Sugars 5g | |
| Protein 20g | 40% |
| Vitamin C 11mg | 12% |
| Calcium 87mg | 7% |
| Iron 6mg | 31% |
| Potassium 306mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5