Turkish Eggs (Cilbir)

Name: Turkish Eggs (Cilbir)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: Africa, Middle Eastern
Ingredients: 1 cup plain Greek yogurt; 2 teaspoons minced garlic; 3 tablespoons olive oil; 1 to 2 teaspoons Aleppo pepper or crushed red pepper flakes; 1 tablespoon white vinegar; 4 large eggs; 2 teaspoons snipped fresh dill; Flake sea salt, optional; 2 slices rustic white bread, toasted

Total Time Prep/Total Time: 25 min.

Yield 2 servings

Test Kitchen Approved

These Turkish eggs are layered with garlicky yogurt and a drizzle of Aleppo-spiked oil. Eating them is like flying halfway around the world for breakfast.

Ingredients

1 cup plain Greek yogurt
2 teaspoons minced garlic
3 tablespoons olive oil
1 to 2 teaspoons Aleppo pepper or crushed red pepper flakes
1 tablespoon white vinegar
4 large eggs
2 teaspoons snipped fresh dill
Flake sea salt, optional
2 slices rustic white bread, toasted

Directions

In a small bowl, combine Greek yogurt and garlic. Divide between two bowls.
In a small skillet, heat oil over medium heat. Add Aleppo pepper or red pepper flakes; cook until fragrant, about 1 minute. Drizzle over yogurt.
Meanwhile, fill a large saucepan with at least 3 inches of water. Bring to a boil, then reduce to a low simmer (water temperature should be 160-180°). Stir in vinegar.
Carefully crack eggs into individual small bowls, teacups or ramekins. Gently stir the simmering water in a clockwise motion. Hold egg dish over the water; gently slip the egg into the water. Cook, uncovered, 3-5 minutes or until egg whites are completely set and opaque and the yolks begins to thicken but are not hard.
Use a slotted spoon to lift the poached egg out of the water. Place the spoon with the poached egg on top of a paper towel-lined plate to drain. Place two eggs in each bowl. Garnish with fresh dill, and if desired, flake sea salt. Serve with toast.

Nutrition Facts

1 serving: 524 calories, 43g fat (13g saturated fat), 400mg cholesterol, 326mg sodium, 18g carbohydrate (6g sugars, 1g fiber), 18g protein.