Eggs plus carbs plus TWO flavor bomb sauces? Yes, please. This is the breakfast of champions, my friends. Read on.
This version of çilbir is not traditional and definitely has a couple of curveballs thrown into it, which is precisely why I love it. The traditional version is typically served with poached eggs, spiced butter, and yogurt sauce (which is also amazing, BTW), but after I made my delicious pesto rosso the other day I couldn’t resist swapping out the spiced butter for the pesto. Lemme tell you, it works. It REALLY works. It’s a Turkish-Italian food love story come true. Maybe I should’ve saved this recipe for Valentine’s Day.
1 c. plain Greek yogurt
1 Tbsp. fresh dill, chopped
1 Tbsp. fresh parsley, chopped
1 Tbsp. fresh cilantro, chopped
2 tsp. oregano
1 tsp. smoked paprika
1 tsp. Aleppo pepper or red pepper flakes
1 clove of garlic, minced
Juice from one lemon
Salt and pepper
2 Tbsp. butter
⅓ c. pesto rosso
4 pieces of pita or naan
2 c. baby spinach
¼ c. fresh parsley
¼ c. fresh cilantro
2 green onions, sliced
¼ c. feta cheese
Combine the ingredients for the yogurt sauce in a bowl and stir. Season with salt and pepper.
Warm the naan or pita and spread the pesto rosso evenly onto the four pieces of bread. Top generously with the yogurt sauce and baby spinach.
Melt the butter in a skillet over medium high heat and fry the eggs to your preferred doneness. Top each piece of naan or pita with a fried egg (and don’t be afraid to let a little extra butter drip onto them – yum!).
Top each naan or pita with parsley, cilantro, green onions, and feta. Serve immediately!