Cilbir
Recipe: #26532
July 14, 2017
Categories: Onions, Middle Eastern, 5 Ingredients Or Less, Brunch, Gluten-Free, High Protein, Low Carbohydrate, Vegetarian, Yogurt, Butter/Margarine, Kosher Dairy, more
"This Turkish dish is perfect for a light supper or brunch. Instead of, or as well as, the onions you can use 2 crushed cloves of garlic cooked gently in the butter for 1 minute, or until softened."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (140.7 g)
- Calories 219.4
- Total Fat - 17.1 g
- Saturated Fat - 9.1 g
- Cholesterol - 240.9 mg
- Sodium - 197.5 mg
- Total Carbohydrate - 4.8 g
- Dietary Fiber - 0.7 g
- Sugars - 2.8 g
- Protein - 11.9 g
- Calcium - 89.2 mg
- Iron - 1.2 mg
- Vitamin C - 2 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 300 F. Melt 3/4 oz. butter in a heavy-bottomed frying pan and cook the onion over low hear for 15 minutes, or until golden brown. Remove the pan and allow to cool slightly. In a small bowl, combine the onion yogurt and salt, to taste.
Step 2
Divide the yoghurt mixture among four ovenproof ramekins, each measuring about 3 inches in diameter and 1 1/2 inches deep. Place on a tray in the oven to heat gently.
Step 3
Meanwhile, fill a large deep frying pan 3/4 full of water, add a pinch of salt, and bring to a gentle SIMMER. Gently break the eggs, one at a time, into a small bowl and slide each egg into the water. Reduce the heat so that the water barely moves. Cook for 2-3 minute, or until the eggs are just set. (Or longer, if you don't like runny yolks!) Remove with a slotted spoon and pat off any excess water using paper towels. Place an egg in each ramekin and season with salt and pepper.
Step 4
Melt the remaining butter in a small saucepan and add the paprika. Drizzle over the eggs and serve at once.
Tips
No special items needed.
2 Reviews
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