If you prepared Turkish eggs for breakfast, lunch or dinner, you would be eating çılbır, a dish consisting of poached eggs over yogurt. Wait, wait… did you say eggs and yogurt? Together? On the same plate? I’m not going crazy, although they seem like independent elements of breakfast – yogurt with its little fruit and eggs on bread – this dish was already enjoyed by Ottoman sultans in the 15th century, according to records. The traditional recipe is finished with melted butter infused with Aleppo pepper – or Aleppo –, originally from the city of the same name in northern Syria, a very common spice in Turkish and Mediterranean cuisines. Mediterranean Levant.
If sautéed seasonal vegetables are added to this fresh and at the same time warm preparation – a combination possible thanks to the contrast between dill and yogurt and hot spiced butter – the result can surpass the original, although it may seem difficult. Spring vegetables – peas, snow peas, asparagus – are especially good cooked in butter, and the acidity of the yogurt also greatly favors them, so in this dish they are a real success.
The sauce – yogurt, garlic, lemon and salt – can be prepared in advance and in abundant quantity, it is a very good dressing for salads and vegetable dishes, so there is no problem if you have a little left over. To make the poached eggs We have given you enough literature, so there is no excuse not to make this breakfast – or lunch, or dinner – that could be prepared in ten minutes.
Time: 10 minutes
Difficulty: Poached eggs, but you should have already practiced
Ingredients
For 1 person
- 2 eggs
- 5 tablespoons Greek yogurt
- 1 clove garlic
- Juice of ½ lemon
- Salt
- 3 tablespoons butter + a little more for cooking the vegetables
- 1 teaspoon sweet paprika
- ½ teaspoon cayenne flakes
- 2 tablespoons fried peanuts
- 2 green asparagus
- 30 g snow peas
- 50g peas
- fresh dill
Instructions
In a bowl, mix the yogurt, with the grated garlic, lemon juice and a little salt. Test, correct and reserve.
Melt the butter in a frying pan, when it starts to bubble, remove from the heat and add the paprika, cayenne and chopped peanuts. Reserve.
Bring water to a boil and dissolve a tablespoon of salt. Crack the eggs into a small container. Swirl the water with a spoon and pour the eggs into the center. Cook for three minutes and remove with a slotted spoon.
Sauté the snow peas, peas and sliced asparagus over high heat with a little butter for two minutes. Add salt and pepper.
Serve the yogurt sauce, eggs, spiced butter and sautéed vegetables on a tray.
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