Recipes · Turkish · Breakfast
Çılbır
One serving has 382 kcal and 27 g protein, and at least a fifth of a woman's daily need of cobalamin (85%), selenium (83%), riboflavin (81%), choline (75%), phosphorus (59%) and pantothenic acid (42%). Ready in 10 minutes.
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- Preparation: 5 min
- Cooking: 5 min
- Makes: 1 serving (271 g)
- Difficulty: Easy
- Diets: Vegetarian, Gluten-free, Low carb
- Contains: dairy, egg
Ingredients
- 100 g Eggs, whole, raw
- 150 g Yogurt, Greek
- 3 g Garlic, raw
- 12 g Butter, unsalted
- 0.5 g Paprika
- 5 g Vinegar, white
- 0.5 g Salt
- 0.3 g Mint, dried
Method
- Stir the crushed garlic and a pinch of the salt into the yogurt and let it come to room temperature.
- Bring a pot of water to a gentle simmer with the vinegar. Crack the eggs into the water and poach for 3 minutes until the whites are set but the yolks are still soft (cook longer if serving anyone vulnerable to undercooked egg).
- Spread the garlic yogurt over a plate, then lift out the poached eggs with a slotted spoon and set them on top.
- Melt the butter in a small pan with the paprika until it sizzles and turns red, about 1 minute.
- Drizzle the hot chili butter over the eggs and yogurt, sprinkle with the dried mint, and serve at once.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 382 kcal | 18% |
| Carbohydrates | 8.1 g | |
| Water | 207 mL | |
| Fiber | 0.33 g | 1% |
| Protein | 26.5 g | 55% |
| Tryptophan | 0.17 g | |
| Threonine | 0.57 g | |
| Isoleucine | 0.69 g | |
| Leucine | 1.1 g | |
| Lysine | 0.93 g | |
| Methionine | 0.39 g | |
| Cystine | 0.28 g | |
| Phenylalanine | 0.7 g | |
| Tyrosine | 0.51 g | |
| Valine | 0.88 g | |
| Histidine | 0.32 g | |
| Fat | 26.8 g | |
| Monounsaturated | 9.7 g | |
| Polyunsaturated | 3 g | |
| Docosahexaenoic Acid (DHA) | 0.06 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 2.1 g | |
| Saturated | 12.8 g | |
| Trans-Fats | 0.04 g | |
| Cholesterol | 417 mg | |
| Calcium | 220 mg | 22% |
| Copper | 0.12 mg | 13% |
| Iron | 2.2 mg | 12% |
| Magnesium | 32.2 mg | 10% |
| Manganese | 0.14 mg | 8% |
| Phosphorus | 411 mg | 59% |
| Potassium | 382 mg | 8% |
| Selenium | 45.9 µg | 83% |
| Sodium | 392 mg | |
| Zinc | 2.1 mg | 27% |
| Thiamin (vitamin B1) | 0.08 mg | 7% |
| Riboflavin (vitamin B2) | 0.89 mg | 81% |
| Niacin (vitamin B3) | 0.48 mg | 3% |
| Pantothenic acid (vitamin B5) | 2.1 mg | 42% |
| Pyridoxine (vitamin B6) | 0.32 mg | 25% |
| Folate (vitamin B9) | 56.8 µg | 14% |
| Cobalamin (vitamin B12) | 2 µg | 85% |
| Choline | 320 mg | 75% |
| Vitamin A | 259 µg | 37% |
| Vitamin C | 0.94 mg | 1% |
| Vitamin D (D2 + D3) | 82 IU | 14% |
| Vitamin E | 1.5 mg | 10% |
| Vitamin K | 1.6 µg | 2% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.6 kg CO2e a serving: lower than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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