Skyr Cilbir with Boiled Eggs and Pomegranate
Silky, high-protein skyr stands in for full-fat yoghurt beneath jammy boiled eggs, all finished with smoky chilli oil, pomegranate seeds and fresh dill for a dish that is as nourishing as it is dramatic.
Nutrition per serving
In the clinic
Turkish eggs this version
Compared to Turkish eggs (BBC Good Food)
Traditionally made with full-fat Greek yoghurt and a generous amount of melted butter for the chilli oil, with poached rather than boiled eggs.
| Per serving | Turkish eggs | This recipe | Difference |
|---|---|---|---|
| Calories | 402 kcal | 285 kcal | −29% |
| Carbs | 5g | 12g | +140% |
| Fat | 36g | 15g | −58% |
| Saturated fat | 21g | 5g | −76% |
| Sugar | 5g | 8g | +60% |
| Sodium | 280mg | 310mg | +11% |
| Protein | 13g | 22g | +69% |
What changed
-
Full-fat Greek yoghurt Plain skyr
Skyr has roughly twice the protein and a fraction of the saturated fat of full-fat Greek yoghurt, keeping the base creamy without the heavy fat load.
-
Large quantity of melted butter for the chilli oil Small amount of butter blended with a little olive oil
Replacing most of the butter with olive oil swaps a significant portion of saturated fat for heart-friendlier unsaturated fat while preserving the glossy, fragrant drizzle.
-
Poached eggs Hard-boiled eggs, halved
Boiling is more forgiving and reproducible than poaching, so you get consistently set whites every time without needing a deep pan of swirling water.
-
No fruit garnish Fresh pomegranate seeds
Pomegranate adds vitamin C and polyphenol antioxidants alongside a bright acidity that cuts through the richness of the butter and skyr.
Per serving. Our figures are estimates; the comparison's are the published nutrition of the BBC Good Food recipe.
Priyanka dropped this into the family group chat and it immediately demanded a recipe. Cilbir is a classic Turkish dish of eggs on garlicky yoghurt with chilli butter, and this version swaps in skyr and uses far less butter alongside reliably cooked boiled eggs.
Ingredients
- 8 Large eggs
- 500 g Plain skyr
- 2 cloves Garlic, crushed to a paste
- 0.5 tsp Fine sea salt, for the skyr
- 20 g Unsalted butter
- 1 tbsp Olive oil
- 1.5 tsp Pul biber (Aleppo pepper flakes)
- 0.5 tsp Dried mint
- 0.5 tsp Smoked paprika
- 80 g Pomegranate seeds, from roughly half a pomegranate
- 15 g Fresh dill, fronds picked
- Flaky sea salt and black pepper, to taste
Compared to Turkish eggs (BBC Good Food)
29% fewer calories69% more protein58% less fat Full comparison ↑Instructions
Bring a medium saucepan of water to a rolling boil. Lower the eggs in gently using a spoon and boil for exactly 9 minutes for a just-set, slightly jammy yolk.
Transfer the eggs immediately to a bowl of iced water and leave for 5 minutes, then peel and halve them lengthways.
While the eggs cool, mix the skyr with the crushed garlic and fine sea salt in a bowl until smooth. Taste and adjust the seasoning.
Spread the garlic skyr across the base of a wide, shallow serving bowl or plate, using the back of a spoon to create gentle swirls.
Arrange the halved boiled eggs cut-side up over the skyr.
Melt the butter with the olive oil in a small saucepan over a medium-low heat. Once the butter is foaming, add the pul biber, dried mint and smoked paprika and stir for about 30 seconds until fragrant. Remove from the heat immediately.
Spoon the chilli butter evenly over the eggs and skyr.
Scatter over the pomegranate seeds and fresh dill fronds, season with flaky salt and black pepper, and serve straight away with warm flatbread or crusty sourdough if you like.