Turkish Style Eggs

Turkish Style Eggs

24

"An easy and memorable dish."

Ingredients

20 m {{adjustedServings}} servings 442 cals
Serving size has been adjusted!

Original recipe yields 2 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 442 kcal
  • 22%
  • Fat:
  • 29.4 g
  • 45%
  • Carbs:
  • 16.2g
  • 5%
  • Protein:
  • 29.1 g
  • 58%
  • Cholesterol:
  • 600 mg
  • 200%
  • Sodium:
  • 1599 mg
  • 64%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. In a small bowl, combine the garlic, yogurt and pinch of salt; mix well.
  2. In a large saucepan or stockpot, combine water, vinegar and 1 teaspoon salt; bring to a boil over high heat. When the water is boiling hard, reduce the heat and gently break the eggs into the water, spacing them well apart. Cook until the whites have set over the yolks, immediately remove the eggs with a slotted spoon and place on a serving dish.
  3. Melt butter in a small skillet or saucepan. Stir in paprika. Pour yogurt sauce over eggs and top with paprika butter. Your cilbir is ready!
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

24
  1. 31 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

I have to agree with the first reviewer - the flavors don't really work. This wasn't ghastly but it wasn't great either. Thanks anyway. (PS I meant to say this earlier - for a nice neat poached ...

My husband is originally from Istanbul...I told him about this recipe and he said he would make it for me. I was almost done inhaling mine when he asked if I needed a spoon...I told him I neede...

That is a very good recipe, it is very light for the summer dinners...