Cilbir (Turkish Eggs): The Best Keto Breakfast You've Never Tried

Ingredients

• 1 cup Greek Yogurt (full‑fat, plain, low‑carb)
• 1 tablespoon Fresh Dill (finely chopped)
• 1 clove Garlic (minced)
• 1/8 teaspoon Black Pepper (freshly ground, about 10 grinds)
• 60 g Unsalted Butter (half stick, melted)
• 1 tablespoon Aleppo Pepper Flakes (mild, fruity heat)
• 1/4 teaspoon Ground Cumin
• 1/4 teaspoon Smoked Paprika
• 2 tablespoons White Vinegar (adds acidity to poaching water)
• 5 Large Eggs (4 for serving + 1 extra for safety, room temperature)
• 1/2 teaspoon Salt (to taste)
• 2 slices Low‑Carb Flatbread (toasted, for mopping up sauce)

Instructions

1. Prepare the Yogurt Base

   In a mixing bowl combine 1 cup full‑fat Greek yogurt, 1 tablespoon chopped fresh dill, 1 minced garlic clove, 1/8 teaspoon freshly ground black pepper, and 1/2 teaspoon salt. Stir until evenly mixed and set aside at room temperature.

   Time: PT5M

2. Make the Spiced Butter Sauce

   Melt 60 g unsalted butter in a small saucepan over medium heat. When the butter foams and begins to turn a light golden color, add 1 tablespoon Aleppo pepper flakes, 1/4 teaspoon ground cumin, and 1/4 teaspoon smoked paprika. Stir and lower the heat, letting the spices infuse for another minute.

   Time: PT4M

   Temperature: medium heat

3. Prepare Poaching Water

   Fill a large pot with about 1.5 quarts (1.5 L) of water, add 2 tablespoons white vinegar, and bring to a boil. Once boiling, turn off the heat and let the bubbles settle for a minute.

   Time: PT5M

   Temperature: boiling

4. Prep the Eggs

   Crack each egg into a fine mesh colander, allowing the runny whites to drain away. Transfer the eggs from the colander into a pourable measuring cup for easy sliding into the water.

   Time: PT2M

5. Poach the Eggs

   Return the pot to low heat, creating a gentle simmer. Slide the eggs one at a time into the water. Cover and poach for 3–4 minutes, until the whites are set but the yolks remain runny.

   Time: PT4M

   Temperature: low heat

6. Plate the Yogurt

   Divide the seasoned yogurt evenly between two serving plates, spreading it into a smooth layer. Create shallow grooves with the back of a spoon for the butter sauce to pool.

   Time: PT2M

7. Add Eggs and Butter Sauce

   Using a slotted spoon, lift each poached egg onto the yogurt, two per plate. Drizzle the warm Aleppo‑pepper butter sauce over the eggs, letting it flow into the grooves.

   Time: PT2M

8. Serve with Flatbread

   Toast the low‑carb flatbread slices until golden, then serve alongside the eggs for mopping up the yogurt and sauce.

   Time: PT1M

Nutrition Facts

Calories

420

Protein

23 g

Carbohydrates

3 g

Fat

36 g

Fiber

0 g