Turkish Eggs (Çilbir)
From tuilelaith 8 years agoIngredients
- 4 large fresh eggs shopping list
- 2 cups whole milk Greek yogurt shopping list
- 2 tbs green onion, finely chopped shopping list
- 2 tbs cilantro, finely chopped shopping list
- 2 cloves of garlic, finely minced shopping list
- 1 tbs+ Aleppo pepper (or Paprika pepper) shopping list
- 6 tbs unsalted butter shopping list
- white vinegar shopping list
- kosher salt shopping list
- ground pepper shopping list
How to make it
- Combine garlic, green onion, cilantro and Greek yogurt in a bowl.
- Season with salt and pepper to taste and set aside
- Crack eggs into individual ramekins or measuring cups.
- Boil salted water in a saucepan.
- Reduce the heat to a light simmer, add vinegar and create a whirlpool by swirling the water with a spoon in one direction.
- Slide an egg into the middle of the saucepan and cook for 3 minutes.
- Remove the egg with a slotted spoon and place on a place with paper towels.
- Season with salt and pepper.
- Continue cooking the rest of the 3 eggs.
- In a small saucepan, melt butter.
- Add the Aleppo pepper and a generous pinch of salt.
- Divide the yogurt into four bowls.
- Place an egg on top and drizzle Aleppo butter over the top.
- Top with microgreens or chopped cilantro.
- Serve with toasted crusty bread.
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