Cilbir, Turkish Savory Yogurt Bowl with Medium-Boiled Eggs

Name: Cilbir, Turkish Savory Yogurt Bowl with Medium-Boiled Eggs
Prep time: 15 minutes
Cook time: 8 minutes
Total time: 23 min
Yield: 2 servings
Cuisine: Turkish
Ingredients: For the Eggs:4 Pete & Gerry's Organic Pasture-Raised Eggs For the Yogurt Bowl:1 ½ cups Greek yogurt 1 small garlic clove, finely grated ½ teaspoon kosher salt Freshly ground black pepper For the Chile Butter:2 tablespoons butter 1 teaspoon Aleppo pepper (or ½ teaspoon crushed red pepper flakes) ½ teaspoon smoked paprikaToppings:½ cup diced cucumber ¼ cup halved cherry tomatoes 2 tablespoons chopped fresh dill 2 tablespoons chopped fresh mint (optional) 1 tablespoon toasted pumpkin seeds or pistachiosFlaky sea saltFreshly cracked black pepper

Cilbir, Turkish Savory Yogurt Bowl with Medium-Boiled Pete & Gerry's Eggs

Meals
New Recipes

Prep Time:
15 minutes

Cook Time:
8 minutes

Yield:
2 servings

Serving Size:
1 bowl

Ingredients Directions

Creamy, cool, crunchy, and packed with protein, this Turkish-inspired savory yogurt bowl combines the best of two viral favorites. Pete & Gerry's Organic Pasture-Raised Eggs are cooked until the yolks are perfectly jammy, then nestled into garlicky yogurt with fresh vegetables, herbs, and a drizzle of warm chile butter for a breakfast or lunch that's as beautiful as it is satisfying.

Instructions

Bring a saucepan of water to a boil. Carefully lower in the Pete & Gerry's Eggs and cook for 8 minutes for medium-boiled yolks.
Transfer the eggs immediately to an ice bath. Once cool enough to handle, peel and set aside.
In a medium bowl, stir together the Greek yogurt, grated garlic, lemon juice, salt, and a few grinds of black pepper.
Spread the yogurt into two shallow serving bowls.
Heat the butter in a small skillet over medium heat until melted and lightly bubbling. Stir in the Aleppo pepper and smoked paprika, then remove from the heat.
Cut the eggs in half and arrange them over the yogurt.
Scatter the cucumber, cherry tomatoes, dill, roasted chickpeas, and any additional toppings over the bowls.
Spoon the warm chile butter over everything and finish with flaky salt and black pepper.

Serve immediately with warm pita, toasted sourdough, or seeded crackers.

Topping Ideas

Mix and match your favorites:

Crispy roasted chickpeas
Cherry tomatoes
Thinly sliced radishes
Diced avocado
Toasted pumpkin seeds
Chopped pistachios
Everything bagel seasoning
Fresh mint
Microgreens
Pickled red onions
Sliced Persian cucumbers
Za'atar

Helpful Tips

Bring the yogurt to room temperature for 15 to 20 minutes before serving so the warm chile butter doesn't seize when poured over it.
An 8-minute egg gives you a creamy, jammy yolk that blends beautifully into the yogurt.
Make the garlic yogurt up to a day ahead and refrigerate until ready to serve.
Roast a batch of crispy chickpeas ahead of time for easy breakfasts and lunches throughout the week.
For the prettiest presentation, spread the yogurt with the back of a spoon to create swoops and valleys. They'll catch the warm chile butter and make every bite a little more flavorful.
This recipe works just as well with poached or fried eggs!