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prep time
10 min
cook time
15 min
ready time
25 min
Keto Turkish Eggs
Poached eggs with creamy garlic yogurt and spicy olive oil topping are a fantastic addition to your Keto springtime recipes. This unique Turkish dish, also known as cilbir, can be served as a side dish to your regular Keto meals but also as a filling breakfast or a quick dinner. This recipe takes about 25 minutes to prepare, and it’s completely worth it! It pairs perfectly with lightly toasted Keto bread or some leafy greens. Adjust the spices according to your taste and enjoy this beautiful dish!
Can I prepare this dish in advance?
This lovely dish is best when served immediately while still warm and fresh, but it can be prepared in advance. Store in the fridge in an airtight container for a wonderful and refreshing side dish.
Other ways to prepare this dish
Traditionally, cilbir is prepared with poached eggs, but fried eggs also work perfectly. We highly recommend using olive oil in this recipe, but it can be replaced with some butter. Adjust the amount of pepper according to your taste, and enjoy!
Net Carbs
5.7 g
Fiber
0.4 g
Total Carbs
6.2 g
Protein
23 g
Fats
32.1 g
408 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Garlic
1 clove
Greek yogurt
0.75 cup
Heavy cream
0.25 cup
Salt, sea salt
0.25 tsp
Dill weed, fresh
1.5 tbsp
Egg
4 large
Vinegar White Distilled
1 tbsp
Extra virgin olive oil
1.5 tbsp
Aleppo Pepper Flakes
0.5 tbsp
Recipe Steps
steps 6
25 min
Step 1
Fill a medium-sized saucepan with water. Bring it to a boil. In the meantime, combine the grated garlic clove, whole milk Greek yogurt, heavy cream, ¼ tsp sea salt, and 1 tablespoon of chopped fresh dill in a small bowl. Mix well to combine. The mixture should be smooth and creamy. Taste and add more sea salt if desired.Step 2
In a small saucepan, combine the olive oil and the Aleppo pepper. Gently heat the mixture over low heat until the pepper smells nutty and the color of the pepper changes the color of the oil. Set aside to cool slightly.Step 3
Crack an egg into a bowl. Line a small plate with a paper towel. Add 1 tablespoon of white vinegar to the boiling water. Turn the heat down slightly so the water is at a good simmer. Swirl the water using a spoon to create a vortex. If the water is swirling vigorously, wait until it is swirling more gently before lowering the egg into the water. Gently lower the egg into the water (the edge of the bowl should touch the water as the egg drops into the water).Step 4
The egg should stay in one place and fall to the bottom of the pot, while the swirling water will shape the egg into a round mound. Cook the egg for 2-3 minutes for a runny yolk. Cook another minute or so for a more thoroughly cooked yolk. Remove the egg from the pot and place it on the paper towel-lined plate. Repeat with the remaining three eggs.Step 5
Place the yogurt into a smooth layer on a plate. Top it with the poached eggs. Sprinkle the eggs with a little bit of sea salt.Step 6
Drizzle the heated oil on top of the eggs. Sprinkle the plate with the remaining ½ tablespoon of chopped fresh dill. Serve immediately!
Comments
Iduna 9 months ago
Wow! I'm so sad that meal is over and can't wait to make it again. The combination of flavors between the yogurt sauce and pepper oil was amazing. I used dried dill and can't imagine how robust it would be with fresh dill. For those of you new to Aleppo pepper flakes, as I was, don't be alarmed when the pepper flakes don't look like those commonly seen in pizzerias and kitchens around the United States. The texture is somewhere between ground pepper and what Americans would consider traditional pepper flakes. I got mine through Amazon and don't regret the expenditure one bit.