Tahini Turkish Eggs
Our seedy spin on Cilbir, a Turkish breakfast dish, is full of protein and healthy fats to keep you satisfied all morning.
Yield: 2 servings
INGREDIENTS
¾ cup plain Greek yogurt of choice
3 Tbsp Nuts to You Tahini
1 small clove garlic, minced
Juice and zest of ½ lemon
¼ tsp salt
4 eggs
2 Tbsp butter or olive oil
1 tsp Aleppo pepper or ½ tsp red pepper flakes
¼ tsp smoked paprika
Salt and pepper to taste
Dill or parsley, sesame seeds (can be toasted) and toast for serving
INSTRUCTIONS
Combine yogurt, tahini, garlic, lemon juice and zest and salt in a small bowl. Mix until smooth. Set aside.
Fill a medium-sized pot with water and bring to a boil. One by one, crack each egg into a small bowl and then gently drop it into the boiling water. Allow the eggs to cook for two to three minutes or until done to your liking. Remove the eggs with a spoon and set on a plate while you make the butter topping.
On medium-high heat, melt the butter or oil in a pan with the red pepper flakes and smoked paprika until bubbling. Remove from heat.
To assemble, spread the yogurt mixture evenly over two plates with the back of a spoon. Place two eggs on top of each bed of yogurt, then drizzle the red pepper butter over top. Season with salt and pepper, then garnish with herbs and sesame seeds. Serve with toast.
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