Original video by @zaynab_issa — all credit to the creator.
Hand-Held Turkish Eggs (Çılbır Egg Salad Sandwich)
Turkish eggs reimagined as a sandwich: jammy eight-minute eggs folded into garlicky dill yogurt spiked with chili-infused olive oil. All the comfort of çılbır, tucked between two slices of bread.
Ingredients
- —garlic · grated
- —chili flakes
- —olive oil · enough to cover the garlic and chili flakes
- —yogurt
- —dill · finely chopped
- —salt
- —eggs
- 2 slicesbread
Steps
- 1
Cover the grated garlic and chili flakes with olive oil in a microwave-safe bowl.
- 2
Microwave just until fragrant.
- 3
Add the yogurt, finely chopped dill, and salt, and mix together.
- 4
Boil the eggs for 8 minutes, so the whites are completely firm but the yolks are still slightly runny.
- 5
Roughly chop the eggs and add them to the yogurt mixture, then stir to combine.
- 6
Spoon the mixture between two slices of bread and serve.
Creator's notes
Recipe developed for NYT Cooking; a gift link is on the creator's Substack (link in bio).
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