Looking for something different for breakfast? Try Turkish eggs. This recipe features multiple WIC ingredients, including eggs.
Turkish Eggs, or Cilbir, is a traditional Turkish dish with simple ingredients like yogurt, garlic, red pepper flakes, poached eggs, & butter. There are records of çılbır being eaten by Ottoman sultans as far back as the 15th century, and it’s often known as Turkish comfort food.
Today, Turkish eggs can make a great breakfast or snack using WIC ingredients, including eggs, yogurt and whole wheat bread.
Turkish Eggs (Cilbir)
1 Clove of Garlic
½ Cup of Thick Plain Yogurt
2 tbsp Butter
2 tsp Red Pepper Flakes
3 Slices of Whole Wheat Bread
1 tbsp White Vinegar
Salt, Pepper, & Dill to taste
Spoon yogurt onto a plate & use the back of the spoon to spread it out. Melt butter in a saucepan on medium heat, add minced garlic & red pepper flakes. Stir until color is uniform & remove from heat.
Fill a large saucepan with 2 – 3 inches of water & bring to a boil. Reduce heat to medium-low, pour in vinegar, and keep at a simmer. Crack an egg into a small bowl or ramekin and gently slip the egg into the simmering water. Repeat with remaining eggs. Cook the eggs for 3 minutes until the egg whites are firm & the yolk has thickened but not hard. Remove eggs with a slotted spoon & add to plate with yogurt.
Spoon the butter, garlic & chili pepper mixture on top of the poached eggs & sprinkle with black pepper, a pinch of salt, & dill to taste. Toast the bread until lightly browned. Dip into the Turkish eggs & enjoy! Makes 2 Servings.
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