Turkish · Brunch
Eggs in Lamb Yogurt Sauce
Soft-poached eggs sit over warm garlicky yogurt sauce mixed with braised shredded lamb, finished with sizzling paprika-chili butter and fresh dill. Rooted in Turkish cilbir tradition, the dish balances tangy yogurt, rich lamb, and smoky spiced butter.
$5
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
575Calories
39.2gProtein
38.5gFat
17.8gCarbs
5.5gSugar
1.2gFiber
662mgSodium
542mgChol
17.3gSat Fat
640mgPotassium
275mgCalcium
4.1mgIron
2.8mcgVitamin B12
3.8mgVitamin C
protein-rich
low-carb
mediterranean
weekend-brunch
hidden-gems
gluten-free
Instructions
1
Prep
Season lamb shoulder pieces with salt and pepper; grate garlic and mince dill; set aside.
2
Sear
Heat olive oil in a small saucepan over medium-high heat and sear lamb for 3–4 minutes until browned on all sides.
3
Braise
Add chicken stock, cover, and simmer over medium-low heat for 20 minutes until lamb shreds easily.
4
Poach
Bring water to a bare simmer over medium heat with vinegar, slide in eggs one at a time, poach 3 minutes until whites set.
5
Melt
Melt butter in a small skillet over medium heat, stir in paprika and pepper flakes, cook 30 seconds until foaming.
6
Build
Stir grated garlic into yogurt, fold in shredded lamb with glaze until combined; keep warm.
7
Plate
Spoon lamb yogurt onto a plate, rest poached eggs on top, drizzle paprika butter, scatter dill.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g lamb shoulder
- 1 cup240g full-fat greek yogurt
- 2 clove2 clove garlic
- 44 large eggs
- 2 tbsp2 tbsp butter
- 1 tsp1 tsp smoked paprika
- 1/2 tsp1/2 tsp Aleppo or red pepper flakes
- 2 tsp2 tsp white wine vinegar (for poaching water)
- 2 tsp2 tsp fresh dill
- 1/2 cup120ml chicken stock
- 2 tsp2 tsp olive oil
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
