Easy Recipe
Turkish Eggs (Cilbir) – Greek Yogurt – Salt – Lemon Juice – Garlic Cloves – Parsley ALEPPO BUTTER – Butter – Olive Oil – Aleppo Pepper – Cumin – Paprika POACHED EGGS – Large Eggs – Boiling Water
In a small pan, over medium heat, melt the butter, olive oil, Aleppo pepper, paprika, and cumin.
1
Stir with a wooden spoon and cook for about 2 minutes until the butter is melted and the liquid is warm.
2
In a medium bowl, stir all the yogurt ingredients: plain Greek yogurt, crushed garlic, salt, pepper, lemon juice, and freshly chopped parsley.
3
Crack one egg over a small sieve on top of a small ramekin. Some of the egg white will go through the sieve, let it go in the sink.
4
Keep only the egg yolk and egg white remaining in the sieve. Bring a large pot of water to a boil. Reduce to a simmer.
5
Use a fork to create a small swirl in the simmering water, stir the fork to form a vortex, then pour the cracked egg in the center.
6
Cook each egg for 3 minutes until the egg white is set. Use a slotted spoon to remove the cooked poached egg from the saucepan.
7
Place the poached eggs on a plate and cover them with a clean kitchen towel. This absorbs the extra water left on the poached egg.
8
Spread the yogurt on two plates in a single thin layer. Add two poached eggs to each plate, then, drizzle Aleppo butter over the eggs.
9
SERVINGS
TIME
Serving: 1 serving Makes: 2 servings
Prep: 15 Minutes Cook: 3 Minutes