Middle Eastern

TURKISH EGGS WITH ROASTED GARLIC & SUN-DRIED TOMATO SEASONING (ÇILBIR)

Make Turkish eggs (çılbır) with silky poached eggs, creamy garlic yogurt and a sizzling butter made with our Roasted Garlic & Sun-Dried Tomato Seasoning. A bold, elegant brunch ready in 20 minutes!

20 min Total time

2 Servings

Watch the video

Ingredients

For the garlic yogurt:

1 1/2 cups plain Greek yogurt (at room temperature)
2 garlic cloves, pressed
1/4 tsp Himalayan Pink Salt A Spice Affair (optional)

For the poached eggs:

4 eggs
1 tbsp vinegar

For the seasoned butter:

1/4 cup salted butter
1 1/2 to 2 tbsp Roasted Garlic & Sun-Dried Tomato Seasoning A Spice Affair

For serving:

2 roasted peppers, sliced
Dill and parsley (optional)
Pinch of Aleppo Pepper A Spice Affair (optional)
Toasted bread or pita

Preparation

1

Make the garlic yogurt

Combine the yogurt, garlic and salt (if using) and mix until well combined. Set aside.
2

Prepare the water

Bring water to a boil in a medium saucepan. Add the vinegar and stir.
3

Poach the eggs

Crack the eggs one by one into a mesh strainer to drain the liquid part of the egg white. Swirl in the strainer a few times, then transfer each egg to a small ramekin.

When the water is boiling, use a spoon to create a vortex. Drop an egg into the middle of the vortex and cook for 2 to 3 minutes. Use a slotted spoon to transfer the egg to a plate lined with paper towel. Repeat with the remaining eggs.
4

Make the seasoned butter

Heat a skillet over medium heat and add the butter. As the butter melts, stir in the Roasted Garlic & Sun-Dried Tomato Seasoning A Spice Affair. Set aside.
5

Assemble

Spread a layer of the yogurt mixture into shallow bowls and add two poached eggs per bowl. Add the roasted peppers and drizzle with the seasoned butter. Top with fresh herbs and a pinch of Aleppo Pepper A Spice Affair. Serve with toasted bread or pita. Enjoy!