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Turkish eggs (Cilbir) on Greek yoghurt, served with toast and green salad
TM6

Turkish eggs (Cilbir) on Greek yoghurt, served with toast and green salad

4.7 (14 ratings)

Ingredients

Green salad

  • 120 - 150 g cucumber, sliced (2-3 mm)
  • 40 g rocket salad leaves
  • 40 g fresh spinach leaves
  • 2 - 3 sprigs fresh dill, leaves only
  • 2 - 3 sprigs fresh mint, leaves only
    or 2 - 3 sprigs fresh basil, leaves only
  • 60 g red onion, halved
  • 50 g extra virgin olive oil
  • ¼ - ½ tsp ground coriander
  • 1 tbsp white vinegar
  • 10 g freshly squeezed lemon juice
  • 2 - 3 pinches sugar
  • ¼ tsp salt
  • ¼ tsp ground black pepper

Poached eggs and assembly

  • 2 - 3 sprigs fresh dill, leaves only
  • ½ - 1 garlic clove
  • 250 - 300 g Greek yoghurt
  • 4 - 6 pinches salt
  • 1700 g water
  • 50 g white vinegar
  • 4 eggs
  • 3 tbsp butter
  • 1 tsp ground smoked paprika
  • ½ - 1 tsp dried chilli flakes
  • ½ tsp ground sumac (optional)
  • 2 - 4 tbsp microgreens (optional)
  • white toast bread, toasted, for serving
  • fresh dill, leaves only, for garnishing

Nutrition
per 1 portion
Calories
2769.8 kJ / 662 kcal
Protein
25.8 g
Carbohydrates
26.5 g
Fat
51 g
Saturated Fat
17.6 g
Fibre
3.5 g
Sodium
903.3 mg

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