Turkish Eggs
Featuring paprika cumin butter, garlic yogurt and toast
Featuring paprika cumin butter, garlic yogurt and toast
Turkish eggs (or Çılbır) have been on my weekly rotation for years now: I love the eggs poached, soft boiled or over easy with this dish, though they’re traditionally served poached. Topping them with tons of fresh dill is my favorite, but if it’s not in season and is more difficult to find, you can top with a bit of parsley, chives or scallions. The cumin and paprika butter is my favorite part, and the dish is best served with some griddled toast to absorb all of the delicious flavors. Serves two.
Ingredients:
About 3/4 Cup whole milk Greek yogurt
1-2 cloves of garlic, finely minced or grated
2-4 eggs, depending on how many you’d like
2-3 Tbsp. extra virgin olive oil
2 Tbsp. grass-fed butter, plus more for toast
1/4 tsp. ground paprika
1/4 tsp. ground cumin
Sea salt and freshly ground black pepper
2 Tbsp. fresh dill or herb of choice
2-4 slices of bread
Directions:
In a medium-sized bowl, add the yogurt and garlic along with a few twists of freshly ground black pepper and flaky sea salt. Mix well and divide into two serving bowls.
Poach or soft boil your eggs. Once done, add them to each of your bowls of yogurt.
Make your toast: once toasted, top with butter and slice into bite-sized pieces ready for dipping.
Melt your butter, mixing in the paprika and cumin.
Add your toast to the bowl and give each dish a drizzle of the paprika and cumin butter, some olive oil, and sprinkle the dill or parsley over the dish along with and a pinch or two of flaky salt and some more freshly ground black pepper. Enjoy!
Disclosure: I may earn a commission at no extra cost to you if you decide to buy any of the products I refer to and promote. All opinions are my own.