Turkish Eggs

If you're looking for an easy yet delicious breakfast dish, then you've come to the right place! This savory breakfast, Cilbir (pronounced chil-bir and means Turkish Eggs) is perfectly poached eggs, served over a delicious garlicky yogurt, and finished with a warm spicy butter or olive oil.   Prep Time: 5 Minutes Cook Time: 10 Minutes Total Time: 15 Minutes Servings: 2 Diet Category: Vegetarian   Ingredients: 4 eggs 1 cup of labneh or Greek yogurt  The zest of one lemon Lemon Juice, to taste 1 Tablespoon of Terra Delyssa® Organic Extra Virgin Olive Oil Infused with Garlic 3 Tablespoon of Terra Delyssa® Organic Extra Virgin Olive Oil Infused with Chili 1 Teaspoon of smoked Paprika 1 Teaspoon of sesame seeds 4 slices of bread 2 Tablespoon of Terra Delyssa® Organic Extra Virgin Olive Oil 2 handfuls of arugula  1 small cucumber, sliced Fresh herbs, to garnish (like cilantro and dill)   Directions:   In a bowl, mix the Terra Delyssa® Organic Extra Virgin Olive Oil Infused with Garlic and the lemon zest. Season with salt.   In another bowl, mix the Terra Delyssa® Organic Extra Virgin Olive Oil Infused with Chili, the smoked paprika and the sesame seeds.   To poach the eggs, bring a large pot of water to a boil . Crack the eggs into a ramekin or a small bowl and drop the eggs into the water, one at a time. Reduce the heat and cook for 3 minutes. Remove and set aside.   Drizzle Terra Delyssa® Organic Extra Virgin Olive Oil on the bread and toast in a pan for 2-3 minutes on each side.   In a bowl mix the arugula with the cucumber, add a Terra Delyssa® Organic Extra Virgin Olive Oil and a little lemon juice, to taste.   Spread the labneh mixture at the bottom on a plate. Add the salad and the poached eggs. Garnish with the spicy oil and the fresh herbs. Serve with the toasted bread. Enjoy!