Cilbir (Turkish Eggs)
This Turkish dish is a great, light breakfast- perfect in the summer months in particular! I love exploring foods from around the world with the kids, it can be a great way of experiencing a different culture from the comfort of your own kitchen. Word of warning with this one- this contains raw garlic, so one for keeping the vampires away!
Serves: 1 adult
Prep: 10 Mins
Cooking Time: 3 Mins
Ready In: 15 Mins
- 100g Greek Yoghurt
- Handful of dill, chopped
- Half a Garlic Clove
- 10g Unsalted Butter
- Dash of Paprika or Aleppo Pepper
- 1 Egg
- Mix 100g of Greek yoghurt with a small handful of chopped dill and half a crushed/finely chopped garlic
- Melt 10g of unsalted butter until bubbles start to pop, but make sure it doesn't burn. Take the pan off the heat and add a tiny bit of paprika or Aleppo pepper and stir until mixed into the butter
- Poach an egg
- Make a well in the yoghurt and put the egg in the middle then top with the butter and serve
Method
- Mix 100g of Greek yoghurt with a small handful of chopped dill and half a crushed/finely chopped garlic
- Melt 10g of unsalted butter until bubbles start to pop, but make sure it doesn't burn. Take the pan off the heat and add a tiny bit of paprika or Aleppo pepper and stir until mixed into the butter
- Poach an egg
- Make a well in the yoghurt and put the egg in the middle then top with the butter and serve
Ingredients
- 100g Greek Yoghurt
- Handful of dill, chopped
- Half a Garlic Clove
- 10g Unsalted Butter
- Dash of Paprika or Aleppo Pepper
- 1 Egg
Additional Information
Serve this with some toast to make this a more rounded meal- especially for kids! The traditional recipe calls for Aleppo pepper, but as that is not the easiest to come by in the UK, I have substituted it for paprika.
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