Turkish Eggs or Cilbir is a very nice breakfast and quick too. Make it with Poached Eggs or Sunny Side up Eggs.
Servings: 1 portion
Equipment
- Deep Skillet with Lid
Ingredients
- 2 Eggs
- 2 Slices Toast
- To Taste Salt & Pepper
Yogurt
- 1 C Yogurt
- 1 Tbl Hot Water
- 1 Clove Garlic - - Small Clove of Garlic
- 1/4 tsp Sea Salt - - Optionally use Black Salt
Aleppo Butter
- 2 Tbl Butter
- 2 tsp Aleppo Pepper - - Hot or Sweet
- 1/8 tsp Butter Popcorn Seasoning - - Optional
Instructions
- Measure out the Yogurt and add minced Garlic, Salt & Hot Water. Mix and set aside.
- Place about 4 inches of water in the Skillet with 1 Tbl of Vinegar. Bring to a boil.
- Crack eggs into a fine sieve to drain out excess water and then place each egg into a small bowl. Shut the heat off but leave the pan on the burner. Pour the egg into the water, Cover and leave for about 3 minutes.
- Spread yogurt on a serving plate and place the Eggs on top.
- Make the Aleppo Butter by combining Butter & Aleppo in the skillet over medium heat just until it starts to foam. Drizzle over Eggs, sprinkle Salt & Pepper over top & serve with buttered Toast.
Notes
The remaining yogurt sauce can be covered and refrigerated to use again for the same dish.