Turkish Eggs with Garlic Yogurt (Çılbır)
Why This Is Strictly Keto
Eggs, full-fat Greek yogurt and butter are the whole recipe — a high-fat, high-protein combination with garlic, spices and herbs for flavor. Çılbır is traditionally served with crusty bread; this version is eaten with a spoon instead, so each serving has about 5g of net carbs.
Ingredients
- 1 cup full-fat Greek yogurt
- 1 garlic clove, finely grated
- Kosher salt and ground black pepper, to taste
- 4 large eggs
- 1 tablespoon white or apple cider vinegar
- 4 tablespoons unsalted butter
- 2 teaspoons Aleppo pepper
- 1 teaspoon paprika
- Chopped fresh herbs for garnish (dill, parsley, mint)
Instructions
Make the garlic yogurt: Stir the yogurt, grated garlic, salt and pepper together in a small bowl and set aside.
Make the spiced butter: Melt the butter in a small pan over medium-low heat. Stir in the Aleppo pepper and paprika for about a minute, then turn off the heat.
Drain the eggs: Crack each egg into a small strainer set over a bowl so the watery white drains off, then slide each egg into a small ramekin.
Poach: Bring a wide pot of water to a simmer, add the vinegar and reduce the heat to medium-low so only a few bubbles rise. Gently tip in the eggs, spaced apart, and cook about 3 minutes. Lift out with a slotted spoon and drain on a paper towel.
Assemble: Spread the garlicky yogurt on a plate, top with the poached eggs, drizzle with the spiced butter and sprinkle with fresh herbs.
Nutritional Info (per serving (2 eggs), approximate)
| Calories | Fat | Protein | Net Carbs |
|---|---|---|---|
| ~400 kcal | 32g | 22g | 5g |
Tips
- Draining the eggs in a strainer removes the thin white and gives neat, compact poached eggs.
- Out of Aleppo pepper? Use sweet paprika with a pinch of cayenne or red pepper flakes.
- Take the yogurt out of the fridge 15 minutes ahead — the dish is served at room temperature.
- Make ahead: the yogurt and poached eggs keep up to 2 days; chill the eggs in cold water and rewarm in hot water for 20 seconds.
