Turkish eggs, also known as Cilbir, is a fresh and creamy egg dish with a twist. If you are looking for a new way to make fried eggs, this is such a perfect recipe to try. Traditionally made with yogurt, we substituted with a dairy-free version (coconut or almond milk yogurt will work fine), to make this dish paleo.
Tangy lemon juice and cumin powder add depth and flavor to what I hope becomes your new favorite bruch recipe.
- 1 cup almond or coconut yogurt
- 2 garlic cloves, minced
- 1 tsp dill, chopped
- 1 tsp lemon juice
- 2 eggs, pasture-raised, organic
- 3 tbsp extra virgin olive oil
- 1 tsp paprika
- ½ tsp cumin powder
- Sprinkle of pink or sea salt
- Chopped dill, for garnish
- Persian cucumber, sliced
In a small bowl combine yogurt, garlic, dill and lemon juice and set aside. In a small saucepan over medium heat, add olive oil, paprika, and cumin. Cook until fragrant, about 2 minutes. Add paleo yogurt mixture to your plate. Fry two eggs in a pan then add them on top of your yogurt. Pour paprika oil on top. Sprinkle sea salt. Garnish with fresh dill and cucumbers. Serves 2