Turkish Eggs (Cilbir)
Ingredients
- 3/4 Cup Full-Fat Plain Greek Yogurt Room Temperature.
- 2 Large Eggs
- 1/2 Tbsp Dried Dill Or 2-3 tbsp of chopped fresh dill. To Taste.
- 1 Garlic Clove Minced.
- 1/4 Tsp Salt
- 2 Tbsp Butter
- 1 Tbsp Olive Oil
- 1 Tsp Red Pepper Flakes
- 1/8 Tsp Black Pepper
- Chopped Chives or Chopped Parsley Garnish.
- 1 Tbsp Vinager Optional, to poach eggs.
Instructions
- Combine minced garlic, dill and salt to room temperature yogurt. Set aside at room temperature.
- Bring a large pot of water to a low boil.
- Melt butter in a saucepan over medium heat. Once the butter starts to sizzle and turn brown, add chili flakes and olive oil. Stir until the chili infuse with the butter and oil. Remove from heat and set aside.
- Crack eggs into separate bowls.
- Once water is boiling, reduce heat to medium-low, pour in vinegar (if using),and create a whirlpool. Gently place the egg into the water.
- Cook the eggs for 2.5-3 minutes (soft-poached egg) or 3.5-4 minutes (medium poached egg) and remove with a slotted spoon. Drain on a kitchen paper, then place on top of the yogurt.
- Drizzle the melted chili butter on top of the yogurt & egg mixture.
- Serve as is or enjoy with keto-friendly toast!
Notes
Nutrition Information (2 Servings):
- 337 Calories
- 4.2g Carbohydrates
- 0.2g Fiber
- 31.6g Fat
- 9.7g Protein