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Turkish eggs (Cilbir) on Greek yoghurt, served with toast and green salad

Turkish eggs (Cilbir) on Greek yoghurt, served with toast and green salad
4.6 21 ratings
Prep. 15 min
Total 30 min
2 portions
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Ingredients

Green salad
  • cucumber sliced (2-3 mm)
    120 - 150 g
  • rocket salad leaves
    40 g
  • fresh spinach leaves
    40 g
  • fresh dill leaves only
    2 - 3 sprigs
  • fresh mint leaves only
    2 - 3 sprigs
    2 - 3 sprigs fresh basil, leaves only
  • red onion halved
    60 g
  • extra virgin olive oil
    50 g
  • ground coriander
    ¼ - ½ tsp
  • white vinegar
    1 tbsp
  • freshly squeezed lemon juice
    10 g
  • sugar
    2 - 3 pinches
  • salt
    ¼ tsp
  • ground black pepper
    ¼ tsp
Poached eggs and assembly
  • fresh dill leaves only
    2 - 3 sprigs
  • garlic clove
    ½ - 1
  • Greek yoghurt
    250 - 300 g
  • salt
    4 - 6 pinches
  • eggs
    4
  • water
    1500 g
  • vinegar
    50 g
  • oil for greasing
    1 dash
  • butter
    3 tbsp
  • ground smoked paprika
    1 tsp
  • dried chilli flakes
    ½ - 1 tsp
  • ground sumac (optional)
    ½ tsp
  • microgreens (optional)
    2 - 4 tbsp
  • white toast bread toasted, for serving
  • fresh dill leaves only, for garnishing

Difficulty

easy

Nutrition per 1 portion

Sodium 903.3 mg
Protein 25.8 g
Calories 2769.8 kJ / 662 kcal
Fat 51 g
Fibre 3.5 g
Saturated Fat 17.6 g
Carbohydrates 26.5 g

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