Çilbir - Turkish Eggs with Spicy Tomato Butter
Yolky eggs served over a creamy garlic herb yogurt and topped with a spicy tomato butter. This is my version of Turkish eggs and it is so fabulous...
Servings: 2 servings
Ingredients
- 4 large eggs
Garlic Herb Yogurt
- 1 1/4 cup of plain Greek yogurt
- 1 tablespoon of olive oil
- 1 large clove of garlic, finely minced
- 1 tablespoon of fresh dill, finely chopped
- 1 tablespoon of fresh parsley, finely chopped
- fresh lemon juice
- salt and black pepper
Spicy Tomato Butter
- 4 tablespoons of butter
- 1 teaspoon of tomato paste
- 1/2 teaspoon of calabrian chili powder or red pepper flakes
Instructions
Make the garlic herb yogurt...
- Whisk 1 1/4 cup of plain Greek yogurt with 1 tablespoon of olive oil, 1 large clove of finely minced garlic, 1 tablespoon of finely chopped fresh dill, 1 tablespoon of finely chopped fresh parsley, some fresh lemon juice and a pinch salt and black pepper and set aside for now
Cook your eggs...
- Cook your eggs to your desired level of doneness (sunny side up, poached or over easy is highly recommended)
Make the spicy tomato butter...
- As soon as your eggs are done, transfer them out of the skillet and add 4 tablespoons of butter into the skillet
- As soon as the butter has melted, add a teaspoon of tomato paste and up to 1/2 teaspoon of calabrian chili powder or crushed red pepper flakes
- Simmer for about a minute, but keep a close eye on the heat so your butter does not burn
Assemble the bowls...
- Divide the yogurt between 2 shallow bowls, top with 2 eggs and a generous drizzle of tomato butter
- Garnish with fresh herbs and serve with crusty bread