Turkish Eggs

Turkish Eggs with Greek Yogurt

Turkish eggs, otherwise known as Cilbir, is a luscious dish that uses Greek yogurt. Here’s recipe from Joey de Larrazabal that simplifies it by using a fried egg instead of a poached one.

Turkish Eggs
(Serves 1)

Yogurt:
1/4 cup Greek yogurt
1/2 clove garlic crushed
1/2 teaspoon extra virgin olive oil
Salt to taste

Infused Butter:
1 1/2 tablespoons butter
1/2 tablespoon olive oil
1/4 teaspoon smoked paprika
Optional, if you want it spicy: 1/8 teaspoon either Aleppo pepper, cayenne pepper, hot paprika, or your favorite chili flakes.

1 egg, poached or fried

  • Stir yogurt, garlic, olive oil, and a pinch of salt in a small bowl. Taste and adjust seasoning.
  • Melt the butter with the oil in a small pan. Add the paprika (and chili if using) and cook another 30 seconds, swirling the pan to evenly distribute the spices. Set aside.
  • Spread the yogurt mix in a shallow bowl. Place the fried or poached egg on top of the yogurt. Drizzle the infused butter on top.

Optional: you can top with chopped fresh herbs (dill would be the most traditional) if you’d like and/or have them around!

Tip: Turkish eggs, or Çılbır, is traditionally made with poached eggs but I make them with fried as I’m never dexterous enough to poach eggs first thing in the morning!

Meet Our Farmer Friends!

During ECQ, we’ve met new farmer friends who share our passion for quality produce and our struggles with farming. We want to share them with you. You can even order their products through us. Just because we like sharing good things. 🙂

Meet Sunny Side Farm! We love everything about them: their name, their logo, their feed, and most of all, their products and their values. Their eggs were super fresh, their hens are hormone and antibiotic free, plus you can return their crates for recycling. Sound familiar? 🙂

You can see them on @sunnysidefarmph or you can just order through us (same price) to get your eggs and dairy at the same time.

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