Turkish Inspired Eggs Cilbir
Serves 2 | with Herby Yoghurt and Garlic Paprika Butter
- Milk
- Cereals containing gluten
- Wheat
- May contain traces of allergens
- Milk
Ingredients
1 bunch(es)
Chives
1 bunch(es)
Dill
1 unit(s)
Lemon
1 unit(s)
Garlic Clove
30 grams
Unsalted Butter
(Contains: Milk)
1 sachet(s)
Smoked Paprika
300 grams
Greek Style Natural Yoghurt
(Contains: Milk)
4 unit(s)
Greek Style Flatbreads
(Contains: Cereals containing gluten, Wheat May contain traces of: Milk)
Not included in your delivery
2 unit(s)
Egg
Utensils
Instructions
a) If you don't have a microwave, heat your oven to 220°C/200°C fan/gas mark 7 for the flatbreads.
b) Finely chop the chives (use scissors if easier). Roughly chop the dill (stalks and all).
c) Zest and cut the lemon into wedges. Peel and grate the garlic (or use a garlic press).
d) Melt the butter in a large frying pan. Once melted, add the garlic and smoked paprika. Cook until fragrant, 1-2 mins. Transfer to a small bowl and set aside.
a) Return the (now empty) frying pan to medium-high heat with a drizzle of oil (no need to clean).
b) Once hot, crack in each egg (see pantry for amount) and cook for 4-5 mins, or until the egg white is cooked and the yolk is the firmness you desire. Season with salt and pepper. Lower the heat as needed. IMPORTANT: Ensure egg whites are fully cooked.
c) Meanwhile, combine in a large bowl the Greek style yoghurt, half the chives, half the dill, a pinch of lemon zest and squeeze of lemon juice. Stir to combine. Season with salt and pepper to taste.
a) When everything's ready, place the flatbreads on a plate and microwave, 800W: 1 min / 900W: 45 secs / 1000W: 30 secs. If you're using the oven, put the flatbreads onto a baking tray and bake on the bottom shelf until warm and starting to turn golden, 3-4 mins.
b) Spoon the yoghurt into your serving bowls and spread out using the back of a spoon. Top with a fried egg each.
c) Spoon over the garlic paprika butter. Sprinkle over the remaining dill and chives.
d) Serve the flatbreads alongside for dipping and scooping.
e) Serve with any remaining lemon wedges to finish.
Enjoy!
