A popular Mediterranean breakfast or brunch, these Turkish eggs or Çılbır are full of prebiotic goodness. Whilst they don’t pack the punch on plant points, they are a great way to start the day… leaving your gut-microbes happy.
Ingredients
Yoghurt sauce
- 350g live yoghurt (we used Bio&Me Original Live Yoghurt)
- 1 garlic clove finely grated
- Pinch Himalayan or sea salt
Chilli oil
- ¼ cup extra virgin olive oil (EVOO)
- 1 tbsp mild chilli flakes Aleppo or Pul Bieber (readily available large supermarkets now) or 1 tsp regular chilli flakes
Eggs
- 4 eggs
- 2 tbsp white wine vinegar (or vinegar of choice)
To serve
- Mixed fresh herbs
Method
- In a small bowl add the yoghurt, finely grated garlic, and salt. Stir to combine and set aside.
- Put the oil and chilli flakes into a small pan and warm gently to infuse and remove from the heat and set aside.
- Bring a pan of water to the boil or deep sided frying pan, add the vinegar (do not salt the water). Crack an egg into a small mug and carefully and slowly plop the egg into the pan of just simmering water, repeat with the remaining eggs. Cook for about 4-5 mins.
- Remove eggs and allow to drain on kitchen towel.
- In two shallow bowls divide the yoghurt, add to eggs and drizzle liberally with the chilli oil.
- Finish by sprinkling a combination of roughly chopped herbs and season with black pepper and a little salt. Serve with toasted bread of choice.
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