turkish eggs
Turkish eggs or Cilbir as they are really called is an ideal dish for any time of the day or any day of the year, they always appeal.
2 servings
difficulty: low
Time: 10 minutes + rest
Ingredients:
500 g unsweetened Greek yogurt
1 tablespoon garlic powder
Salt to taste
1 dessert spoon of spicy paprika from La Vera
4 eggs L
fresh parsley or coriander
Extra virgin olive oil
White wine vinegar
flake salt
Preparation:
The first thing we must do is make the yogurt thicker, for this we put a strainer over a bowl, place a cloth or gauze on top and pour all the yogurt, close the cloth and reserve in the fridge for 12 hours.
After the time, we put the thick yogurt in a bowl, salt to taste, add the garlic powder and mix well. We reserve out of the fridge while we continue with the other elaborations.
We put a saucepan with plenty of water and put on medium heat, when the water is hot (without boiling) we add a splash of vinegar and make a whirlpool in the water.
Add an egg and cook for 3-4 minutes, do the same with the rest of the eggs. We leave the eggs on kitchen paper to drain excess water. We pour the yogurt divided into two plates. Then we put a couple of eggs on each plate and prepare the paprika oil, to do this, in a frying pan, add a drizzle of oil from a DAILY PRO frying pan, put over medium heat, add a dessert spoonful of paprika, cook for 30 seconds and pour over the eggs, we finish the dish sprinkling chopped fresh coriander.
Serve with a good piece of bread.
