Turkish Cilbir

In my continuing breakfast series for this week I give you one of my favorite breakfasts that is as easy to make as it is delicious, a traditional Turkish meal, Cilbir.

In one cup of yogurt (I use 5% Page) add 1-2 cloves of minced garlic, the juice of one lemon and a handful of fresh chopped dill. Mix well and set it aside, don’t put in the fridge.

Melt a tablespoon of butter. Add a teaspoon of paprika. Traditionally you would add ¼ tsp aleppo peppers, but I don’t have any, fortunately I have Flatiron’s 4-Pepper mix, and it was great. You can use crushed red pepper flakes. Stir well.

Poach 2 eggs. Toast some bread. I used sourdough. Cut into wedges.

Drizzle half the butter sauce on the yogurt mix. Place the eggs on top. Put on the rest of the sauce. Garnish with dill. Place in the toast wedges.