Turkish Eggs (Cilbir)

Turkish Eggs (Cilbir)

20 min
Medium
1 serv.
391 g / 1 serv.

Rating

Average rating:—

Description

Delicate yogurt sauce with poached eggs, butter and paprika. Served with crispy ciabatta.

  1. Mix yogurt with salt and pepper, add chopped cilantro and juice of half a lemon.
  2. Boil water in a saucepan, add 9% vinegar.
  3. Crack eggs one by one into a small bowl and gently pour into simmering water.
  4. Poach eggs for 3-4 minutes, then remove with a slotted spoon onto a paper towel.
  5. Melt butter in a saucepan, add olive oil and paprika, heat for 1-2 minutes.
  6. Spread yogurt sauce on a plate, place poached eggs on top.
  7. Drizzle eggs with hot paprika butter.
  8. Toast ciabatta slices in a dry pan and serve with the dish.
772
197 kcal / 100 g
kcal
23.1 g
5.9 g / 100 g
Protein
28.8 g
7.4 g / 100 g
Carbohydrates
61.2 g
15.7 g / 100 g
Fats