High Protein Turkish Eggs (cilbir)
Enjoy a protein-rich Turkish Eggs (Cilbir) recipe, offering a satisfying and flavorful breakfast or brunch. Perfectly poached eggs on a creamy, herbed Labneh base, drizzled with fragrant spiced oil, create a delightful contrast of tastes and textures.
Equipment
- Medium-sized bowl
- Small saucepan
- Pot
- Slotted spoon
- Microplane
Ingredients
- 1 cup Labneh (or thick plain Greek yogurt/Skyr)
- 1 scoop unflavored protein powder (collagen or whey)
- 1 tablespoon finely chopped fresh dill
- 1 tablespoon finely chopped fresh mint
- 1 teaspoon fresh lemon zest
- 1 garlic clove grated
- 4 large eggs
- 1 teaspoon Aleppo pepper (Pul Biber)
- 2-3 tablespoons extra virgin olive oil
- 1 tablespoon white vinegar
- Salt and black pepper to taste
- Extra fresh dill or mint for garnish
- Crusty bread or soft pita bread for serving
Instructions
Preparing the Herbed Base
- In a medium-sized bowl, combine the Labneh (or Greek yogurt if preferred) with the grated garlic clove, chopped fresh dill, chopped fresh mint, lemon zest, and the unflavored protein powder. Whisk everything together thoroughly until the mixture is smooth and evenly combined.
- Add a generous pinch of salt to the base, stirring it in well. Now, set this herbed Labneh aside for 15-20 minutes to allow it to come to room temperature. This step helps ensure a pleasant temperature contrast with your warm poached eggs.
Infusing the Spiced Oil
- Pour 2-3 tablespoons of extra virgin olive oil into a small saucepan and place it over very low heat. Once the oil is gently warm (not simmering or smoking), add the Aleppo pepper flakes. Allow them to infuse for about one minute, watching as the oil turns a beautiful red and becomes fragrant. Immediately turn off the heat to prevent the spices from burning, which can lead to a bitter taste.
Perfect Poached Eggs
- Bring a pot of water to a boil, then reduce the heat to a gentle simmer. You should see small, lazy bubbles, not a rolling boil. Add the tablespoon of white vinegar to the water.
- To prepare for poaching, use a spoon to stir the simmering water rapidly in one direction, creating a gentle vortex or whirlpool in the center of the pot. This swirling motion can help the egg white gather around the yolk.
- Carefully crack one egg into a small bowl, ensuring the yolk remains intact. Gently slide this egg into the center of the swirling vortex.
- Cook each egg for 3-4 minutes to achieve a runny yolk and a set white. For each subsequent egg, create a new, gentle vortex before adding it.
- Using a slotted spoon, carefully remove the poached eggs from the water. Place them briefly on a plate lined with a paper towel to absorb any excess water. This step helps prevent a watery base on your serving plate.
Assembling Your Cilbir
- On your serving plates, spread a generous amount of the prepared herbed Labneh base, using the back of a spoon to create a shallow well in the center.
- Gently place the warm poached eggs on top of the Labneh base. Add a tiny pinch of salt directly over the eggs.
- Finally, drizzle the fragrant spiced oil generously over the eggs and Labneh. Garnish with extra fresh herbs like dill or mint, and a sprinkle of flaky sea salt. Serve immediately with warm, crusty bread or pita bread for dipping.
Notes
Poaching Eggs: To get a runny yolk and set white, use a gentle simmer, add vinegar to the water, and create a vortex for neat wrapping. Flavorful Base: Labneh offers a naturally richer, denser base. Fortify it with unflavored protein powder for an added boost without flavor changes. Temperature Contrast: Let the herbed Labneh base come to room temperature for 15-20 minutes before serving. This prevents chilling the warm eggs. Avoid Bitter Oil: Infuse Aleppo pepper in gently warm oil for only about one minute, then turn off the heat to prevent bitterness. Meal Prep: The herbed Labneh base can be made up to 3 days ahead, and the spiced oil up to a week. Poach eggs fresh before serving. Drain Eggs: Always drain poached eggs briefly on a paper towel to prevent a watery base. Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 450kcalCarbohydrates: 20gProtein: 30gFat: 30gSaturated Fat: 8gCholesterol: 350mgSodium: 400mgPotassium: 250mgFiber: 2gSugar: 7gVitamin A: 12IUVitamin C: 8mgCalcium: 20mgIron: 12mg
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