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–+ servings
Çilbir sandwich halved and stacked.

Çilbir Sandwich with Paprika Garlic Oil

5 from 1 review
This sandwich takes all the flavor of Turkish poached eggs and throws it into one of my favorite things: a sandwich. This recipe skips a few traditional steps, such as poaching the eggs, but that's all to make it a more streamlined process, and an easy sandwich to make ahead and assemble throughout the week!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2

Equipment

Ingredients

  • 4 slices bread of choice
  • 4 large eggs
For the spread
  • 1/3 cup whole milk skyr or greek yogurt
  • 1/4 teaspoon garlic powder
  • 2 tablespoons fresh dill, chopped
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon white wine vinegar
  • 1/4 teaspoon Diamond Crystal kosher salt, plus more to taste
For the paprika garlic oil
  • 1 tablespoon tomato paste
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon smoked paprika
  • 3 garlic cloves
  • 3 tablespoons extra-virgin olive oil
  • 1/2 teaspoon Diamond Crystal kosher salt

Instructions 

  1. Lightly toast the bread slices and set them aside.
  2. Bring a large pot of water to a boil. Add the eggs and boil for 6 minutes and 30 seconds. While the eggs are boiling, prepare an ice bath to the side. When the eggs are finished, transfer them directly to the ice bath.
  3. In a medium bowl, add 1/3 cup of skyr, 1/4 teaspoon of garlic powder, 2 tablespoons of dill, 1/2 teaspoon of lemon zest, 1/2 teaspoon of white wine vinegar, and salt to taste, but I start with 1/4 teaspoon. Whisk to combine and set aside.
  4. To a small sauce pot or pan, add 1 tablespoon of tomato paste, 1/2 teaspoon of red pepper flakes, and 1 teaspoon of smoked paprika. Grate in 3 garlic cloves and top everything with 3 tablespoons of olive oil. Set this over medium heat and bring to a simmer. Let this sizzle for 1-2 minutes, then remove from the heat and season with 1/2 teaspoon salt.
  5. To assemble each sandwich, press indents into one slice of bread so there’s a “well” for the spread. Split the spread between the two sandwiches. Peel the eggs and add two to each sandwich. Season the eggs with salt and pepper, then scoop on the paprika oil. Top with the other piece of bread and slice and serve!
Serving: 1 sandwichCalories: 532kcalCarbohydrates: 34gProtein: 23gFat: 34g