Turkish Eggs

If you're looking for an easy yet delicious breakfast dish, then you've come to the right place!

This savory breakfast, Cilbir (pronounced chil-bir and means Turkish Eggs) is perfectly poached eggs, served over a delicious garlicky yogurt, and finished with a warm spicy butter or olive oil.

 

Prep Time: 5 Minutes

Cook Time: 10 Minutes

Total Time: 15 Minutes

Servings: 2

Diet Category: Vegetarian

 

Ingredients:

4 eggs

1 cup of labneh or Greek yogurt 

The zest of one lemon

Lemon Juice, to taste

1 Tablespoon of Terra Delyssa® Organic Extra Virgin Olive Oil Infused with Garlic

3 Tablespoon of Terra Delyssa® Organic Extra Virgin Olive Oil Infused with Chili

1 Teaspoon of smoked Paprika

1 Teaspoon of sesame seeds

4 slices of bread

2 Tablespoon of Terra Delyssa® Organic Extra Virgin Olive Oil

2 handfuls of arugula 

1 small cucumber, sliced

Fresh herbs, to garnish (like cilantro and dill)

 

Directions:

 

1. In a bowl, mix the Terra Delyssa® Organic Extra Virgin Olive Oil Infused with Garlic and the lemon zest. Season with salt.

 

2. In another bowl, mix the Terra Delyssa® Organic Extra Virgin Olive Oil Infused with Chili, the smoked paprika and the sesame seeds.

 

3. To poach the eggs, bring a large pot of water to a boil . Crack the eggs into a ramekin or a small bowl and drop the eggs into the water, one at a time. Reduce the heat and cook for 3 minutes. Remove and set aside.

 

4. Drizzle Terra Delyssa® Organic Extra Virgin Olive Oil on the bread and toast in a pan for 2-3 minutes on each side.

 

5. In a bowl mix the arugula with the cucumber, add a Terra Delyssa® Organic Extra Virgin Olive Oil and a little lemon juice, to taste.

 

6. Spread the labneh mixture at the bottom on a plate. Add the salad and the poached eggs. Garnish with the spicy oil and the fresh herbs. Serve with the toasted bread.

Enjoy!