Turkish Eggs - Cilbir

Cilbir (aka Turkish eggs) recipe is going to be your go-to weekend brunch dish. It comes together so quickly using just a few items from your fridge and pantry. You're gonna feel fancy AF eating it too!


Fare Thee Well Turkish Eggs in a low-profile bowl with a hand sprinkling chili flakes over top

I love serving this Turkish eggs with warm, fluffy pita & a little za’atar on top, this is totally optional, but so DELISH.


If you want to pack this cibir recipe with even more protein you can use cottage cheese instead of the yogurt!


It's not very often that yogurt is used in a savoury application at breakfast/brunch. But lemme tell you my friends.. you won't be missing your yogurt parfait after this protein packed dish!



TURKISH EGGS

Serves 1


What you'll need:

¼ cup Greek or skyr yogurt (cottage cheese is another great option!)

1 small garlic clove, grated

2 tbsp olive oil

1/4 - 1/2 tsp chili flakes

2 eggs

Fresh dill or mint leaves (optional)

Za'atar (optional)


Steps:


In a small bowl combine ¼ cup Greek or skyr yogurt with 1 small grated clove of garlic & salt to taste. Spread yogurt mixture onto the bottom of a shallow bowl & set aside.


In a small frying pan over medium heat add 2 tbsp olive oil & ¼ - ½ tsp chili flakes. Heat for 2 minutes & remove from heat, set aside.


Fill a medium pot with water and add a good splash of white or apple cider vinegar, bring to a boil.


Meanwhile, crack eggs into a small bowl. Once the water is boiling, turn it down to a simmer and stir with a spoon to create a vortex. Holding the

bowl with the eggs close to the water, gently

drop the eggs into the water while the

water is still moving. Cook eggs for 2-3

minutes. Remove eggs from the water using

a slotted spoon and transfer to a dry paper

towel. Gently transfer the eggs to the

bowl with the yogurt, drizzle chili oil on top

& finish with fresh herbs, if using.


Serve with warm pita & a mimosa, OBVIOUSLY!


Happy brunching!

Chef Jill's Signature

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