Çilbir (Turkish Eggs)

• 분량: 1 serving
• 활동 시간: 10 minutes
• 총 시간: 16 minutes

재료

2 large eggs

1 tsp vinegar

2 slices sourdough bread

fresh dill (for garnish)

½ cup high-protein Greek yoghurt

½ tsp garlic (minced)

1 tsp fresh dill (finely chopped)

salt (to taste)

pepper (to taste)

2 tbsp butter

½ tsp paprika

½ tsp chilli flakes or Aleppo chilli

1 tbsp fresh parsley (finely chopped)

방향

In a small bowl, combine Greek yogurt, minced garlic, finely chopped dill, and season with salt and pepper. Mix well and set aside.

In a small pan, melt butter over medium heat. Add paprika, chilli flakes or Aleppo chilli, and chopped parsley to the melted butter. Cook for 1-2 minutes until fragrant. Remove from heat and set aside.

To prepare the poached eggs, fill a medium-sized saucepan with water until it's about two-thirds full. Add vinegar to the water and bring it to a gentle simmer over medium heat. Crack one egg into a small bowl or ramekin. Create a gentle whirlpool in the simmering water by stirring it with a spoon. Carefully slide the egg into the centre of the whirlpool. This helps the egg white wrap around the yolk. Poach the egg for 3-4 minutes for a slightly runny yolk, or longer if you prefer it firmer. Use a slotted spoon to carefully remove the poached egg from the water and place it on a paper towel-lined plate. Repeat the process for the second egg.

To assemble, add the yoghurt to the bottom of a plate or bowl and spread. Add the poached eggs, season with salt and pepper, and drizzle the chilli oil on top. Garnish with herbs and serve with sour dough bread on the side.