Breakfast
Turkish eggs (Cilbir) on Greek yoghurt, served with toast and green salad
Cooking instructions are available on the original Cookidoo® page.
Open on Cookidoo® ↗TM6TM7
Details
- Difficulty
- easy
- Prep
- 15 min
- Active
- 15 min
- Cook
- 30 min
- Total
- 30 min
- Yield
- 2 portions
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- Category
- Breakfast
- Time
- 15–30 min
- Nutrition
- High protein
- Difficulty
- Easy
- Rating
- Well rated
- cucumber
- 120–150 g
- rocket salad leaves
- 40 g
- fresh spinach leaves
- 40 g
- fresh dill
- 2–3 sprigs
- fresh mint
- 2–3 sprigs
- red onion
- 60 g
- extra virgin olive oil
- 50 g
- ground coriander
- 0.3–0.5 tsp
- white vinegar
- 1 tbsp
- freshly squeezed lemon juice
- 10 g
- sugar
- 2–3 pinches
- salt
- 0.3 tsp
- ground black pepper
- 0.3 tsp
- fresh dill
- 2–3 sprigs
- garlic
- 0.5–1 cloves
- Greek yoghurt
- 250–300 g
- salt
- 4–6 pinches
- eggs
- 4
- water
- 1.5 kg
- vinegar
- 50 g
- oil
- 1 dash
- butter
- 3 tbsp
- ground smoked paprika
- 1 tsp
- dried chilli flakes
- 0.5–1 tsp
- white toast bread
- white toast bread
- fresh dill
- fresh dill
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Sodium
- 903.3 mg
- Protein
- 25.8 g
- Energy
- 2,769.8 kJ
- Calories
- 662 kcal
- Fat
- 51 g
- Fibre
- 3.5 g
- Saturated fat
- 17.6 g
- Carbohydrates
- 26.5 g