Turkish Eggs (Cilbir)
Silky poached eggs nestled atop creamy, garlicky yogurt, drizzled with fragrant spiced butter and sprinkled with fresh herbs. Served alongside perfectly toasted sourdough bread for dipping and savoring every bite.
Ingredients
4 Eggland's Best eggs, large
1 cup greek yogurt
1 clove garlic, grated
2 tbsp butter
1 tsp chili powder
2 slices sourdough, toasted
Dill or parsley optional
Preparation
- Grate the garlic into the yogurt, stir to combine, and set aside.
- Poach the eggs in gently simmering water until cooked to your liking, then remove and set aside.
- In a small pan, melt the butter, stir in the chili powder, then remove from heat.
- Spread the garlicky yogurt onto a plate, place the poached eggs on top, and drizzle with the warm chili butter. Sprinkle with fresh herbs and serve with toasted sourdough for dipping.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 2 |
|---|---|
| Calories | 460 |
| Fat | 25g |
| Saturated Fat | 12g |
| Cholesterol | 402mg |
| Sodium | 475mg |
| Carbohydrates | 33g |
| Dietary Fiber | 2g |
| Protein | 26g |
Reviews
Share your experience on how you made this recipe your own.
Share Yours
Did you make this recipe? Share a photo! Did you put your own spin on it? Share the recipe!