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Çilbir, also known as 'Turkish Eggs', serves 2
Ingredients
For the yogurt base
• 200 g plain Greek yogurt, room
temperature
• 1 clove garlic
• 1 teaspoon lemon zest
• 2 teaspoons fresh lemon juice
• 2 tablespoons coarsely chopped
fresh dill
• ¼ teaspoon fine salt
• ½ teaspoon ground black pepper
For the spiced butter sauce
• 4 ounces (1/2 cup) unsalted butter,
cut into pieces
• 1 tablespoon flaked red chilli
pepper
• 1/4 teaspoon ground cumin
• 1 tablespoon white vinegar or
lemon juice
• 4 large eggs
• Fresh herbs, such as dill, mint, or
parsley, flaky sea salt, plus bagels
or sourdough bread, for serving
Method
1. Make the yogurt base: place the yogurt in a medium
bowl. Grate or press the garlic directly into the yogurt.
Add the lemon zest, juice, dill, salt, and pepper. Stir to
combine. Set aside.
2. Make the spiced butter garnish: melt the butter in a
small pan over a medium-low heat, swirling the pan
occasionally until the butter smells nutty, and turns a
light brown-hazelnut colour. Remove from the heat.
Stir in the flaked red pepper and cumin. Set aside.
3. Poach the eggs either in an egg poacher or one by one
in simmering hot water until the whites are firm and
yolk is set, but still soft. Remove with a slotted spoon
and drain.
4. To assemble, divide the yogurt between two shallow
bowls or plates, creating a well in the centre. Serve
immediately with toasted sourdough bread or bagels.
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