Turkish Eggs (Cilbir)

🧂 Ingredients

• 1 cup Greek yogurt
• 1 garlic clove

  minced
• 3 tbsp harissa paste
• 2 tsp lemon juice
• 1/2 tsp salt
• 4 eggs

  extra fresh, medium-sized
• 1/8 tsp ground black pepper
• 2 tsp fresh parsley

  finely chopped, to serve (optional)
• 2 flatbreads

  to serve

Instructions

• 1 In a small bowl, combine 2 tbsp of the harissa paste with the Greek yogurt,
  minced garlic, lemon juice, and salt. Divide the mixture onto two small plates
  and swirl the remaining tablespoon of harissa paste on top.
• 2 To poach the eggs, bring filtered water to simmer in a medium-sized pan. You
  want the pan to be 3/4 filled with water.
• 3 Carefully crack the extra fresh eggs into the water. If the eggs are super fresh
  they will stay together nicely and poach well. Poach at a gentle simmer, not a
  rolling boil for 3 minutes – set a timer!
• 4 Spread 1/2 of the harissa yogurt mixture onto a plate. Add 1/2 tbsp of harissa
  paste on top.
• 5 Place 2 poached eggs onto the harissa yogurt with a slotted spoon and garnish
  with ground black pepper and fresh parsley. Serve with warm flatbread or Turkish
  bread!

Nutrition Info