Turkish Yoghurt Eggs - Cilbir

Ingredients:

• 4 large eggs

• 1 cup Bekaa Dairy Natural Pot Set Yoghurt

• 1 tablespoon olive oil (plus extra for drizzling)

• 1 teaspoon paprika (or to taste)

• 1/2 teaspoon dried chilli flakes (optional, for heat)

• Salt and pepper to taste

• Fresh dill or parsley (optional, for garnish)

Instructions:

1. Cook the Eggs:
   Bring a pot of water to a gentle boil. Carefully add the eggs and cook for 5–6 minutes for soft-boiled eggs (or longer if you prefer your yolks firmer). Once done, remove the eggs from the water and set aside to cool slightly before peeling.

2. Prepare the Yoghurt Base:
   In a small bowl, mix the Bekaa Dairy Natural Pot Set Yoghurt with a pinch of salt and pepper. Stir until smooth and creamy.

3. Make the Spiced Butter:
   In a small pan, heat 1 tablespoon of olive oil over medium heat. Add the paprika and dried chilli flakes (if using). Stir for 1–2 minutes until fragrant and the oil turns a rich red colour. Remove from the heat.

4. Assemble the Dish:
   Spoon the yoghurt onto a plate or shallow bowl, creating a smooth base. Gently place the peeled eggs on top.

5. Finish and Serve:
   Drizzle the spiced butter over the eggs and yoghurt. Garnish with fresh dill or parsley if desired, and add a sprinkle of extra salt and pepper.

6. Enjoy:
   Serve with warm flatbread or crusty bread to scoop up the creamy, spicy goodness.

This dish is perfect for breakfast, brunch, or as a light meal. The rich, tangy yoghurt from Bekaa Dairy adds a beautiful creaminess that complements the soft-boiled eggs and spiced butter perfectly!