Turkish · Brunch
Eggs with Shredded Chicken and Yogurt
Poached eggs set over warm shredded chicken folded through garlicky yogurt, finished with sizzled chili butter and dried mint, in the style of Turkish cilbir. Served with crusty bread for scooping, the dish balances tangy yogurt, tender chicken, and smoky paprika butter for a savory, protein-rich plate.
$4
12 minsPrep
15 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
447Calories
38.2gProtein
24.1gFat
16.4gCarbs
4.7gSugar
1.6gFiber
724mgSodium
475mgChol
10.8gSat Fat
455mgPotassium
210mgCalcium
2.8mgIron
0.6mcgVitamin B12
1.8mgVitamin C
low-carb
low-calorie
gluten-free-adaptable
protein-rich
mediterranean
hidden-gems
weekend-brunch
gluten-free
Instructions
1
Prep
Mince the garlic and stir it into the yogurt with a pinch of salt; set aside at room temperature.
2
Simmer
Bring a small pot of water to a bare simmer over medium heat and add the vinegar.
3
Poach
Crack the eggs into the simmering water and poach for 3 minutes until the whites are fully set but yolks jiggle.
4
Saute
While the eggs poach, warm the shredded chicken thigh in a small skillet over medium heat for 2 minutes until heated through.
5
Melt
Melt the butter over medium-low heat with the paprika for 1 minute until the butter turns a deep orange-red.
6
Build
Spread the garlic yogurt over a shallow plate and scatter the warm shredded chicken over it.
7
Plate
Lift the poached eggs out with a slotted spoon, set them on the chicken and yogurt, drizzle with paprika butter, sprinkle with dried mint and black pepper, and serve with the sourdough slice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken thigh
- 44 large eggs
- 1 cup240g plain yogurt
- 2 clove2 clove garlic
- 2 tbsp28g butter
- 1 tsp1 tsp paprika
- 1/2 tsp1/2 tsp dried mint
- 1 tsp1 tsp white wine vinegar
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
- 2 slice2 slice sourdough bread
