cilbir (turkish eggs)

30g of protein, not even including the bread

Ingredients (serves 1-2)

• 2 large eggs

• 2/3 cup plain nonfat Greek yogurt

• 1/2 clove garlic, grated

• Salt to taste¹

• 1 tbsp extra virgin olive oil

• 1 tsp Aleppo pepper

• Fresh dill, for garnish (optional)

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Instructions

1. 20-30 minutes before cooking, set the eggs and yogurt on the counter to bring them to room temperature.

2. In a small bowl, combine the yogurt, garlic, and salt.

3. To a small pot or pan on medium-low heat, add the olive oil and Aleppo pepper. Stir and let the pepper infuse for 30 seconds. Remove from the heat.

4. Bring a pot of water to a boil. Using a slotted spoon, create a whirlpool and immediately crack one egg into the center. Gently create another whirlpool, and crack the second egg into the center. Let cook for 2-3 minutes. Lift the eggs out of the water and place them on a plate lined with a paper towel, to drain the excess moisture.

5. On your serving plate, spread the yogurt, place the poached eggs, and drizzle the infused olive oil. Optionally, garnish with dill or other herbs.

6. Serve with your bread of choice!

1. I used ~1/8 tsp