Turkish Eggs (Çılbır)
I love making these eggs, they are so rich and delicious and surprisingly easy to make. Traditionally these are made with poached eggs but I find doing soft boiled eggs way easier (and better for a crowd). If you’re looking for a high protein breakfast or lunch option, save this post and add these to your routine!
Ingredients
Directions
- 1
In a bowl, mix the Greek yogurt with minced garlic and a pinch of salt. Set aside.
- 2
Bring a pot of water to a gentle simmer, add the eggs and simmer for 6-7 minutes or until your yolks are your desired consistency. Peel and set aside.
- 3
In a small pan, melt the butter and olive oil over medium heat. Add the Aleppo pepper and cook for 30 seconds until fragrant. Remove from heat.
- 4
Spread the garlic yogurt on a plate. Place the boiled eggs on top of the yogurt, then drizzle with the warm paprika butter.
- 5
Sprinkle with fresh dill or parsley, and a pinch of salt and enjoy!
