Çilbir Eggs with Labneh

A delicious high-protein and gut-loving breakfast that will keep you full and satisfied! This recipe is a twist on the Turkish-inspired dish featuring poached eggs nestled on a bed of garlicky dill-infused labneh, drizzled with a warm, spiced butter infused with chili, cumin, and red pepper flakes. The labneh instead of Greek yogurt offers a thicker and creamier bed for your eggs. It is sure to impress!

Price range: €5.00 through €67.16

Aero Peppermint Milk Chocolate Mini Eggs 70g 12 Pack	Quantity	€17.00
Aero Peppermint Milk Chocolate Mini Eggs 70g 12 Pack	Quantity	€17.00
Aspall Organic White Wine Vinegar 350ml	Quantity	€9.00
Labneh	View products	Price range: €11.00 through €89.00
Aglione Garlic and Tomato Sauce 180 gr	Quantity	€5.00
Bart Black Garlic Paste 95g	Quantity	€21.00
7UP SPARKLING LEMON & LIME FLAVOURED DRINK CANS 330ml (24 PACK)	Quantity	€15.00
7UP SPARKLING LEMON & LIME FLAVOURED DRINK 2 Litre (8 PACK)	Quantity	€22.00
Alziari Provence Olive Oil Gift Box	Quantity	€67.16
Alziari Mini Olive Oil & Vinegar Sampler	Quantity	€10.24
Chipotle Chilli Flakes 50g	Quantity	€6.10
Ancho Chilli Flakes 1kg	Quantity	€41.23

CategoriesBreakfast, Recipes

Step 1
Mix the labneh, garlic, chopped dill, lemon zest, salt, and pepper in a bowl. Stir until smooth and set aside.

Step 2
Fill a medium saucepan with water and bring to a gentle simmer. Once it is simmering, add 1 tbsp white vinegar and swirl the water. Crack 2 eggs into separate bowls and gently slide them into the water. Poach for 3-4 minutes, then transfer to a paper towel-lined plate.

Step 3
Melt the butter and olive oil in a small pan over medium heat. Stir in the red pepper flakes, cumin, and chili flakes. Cook for 30 seconds, then remove from heat.

Step 4
Spread the labneh in a bowl, top with poached eggs, and drizzle with spiced butter. Garnish with chopped dill and salt and serve with 2 slices of sourdough.

Çilbir Eggs with Labneh

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