There’s really nothing like a sandwich when I want something quick and easy. This Çilbir Sandwich with Paprika Garlic Oil takes all the components of the Turkish poached egg dish and throws them into a simple on-the-go meal. However, rather than poaching the eggs, I opt for a jammy, boiled egg for an easy-to-prep version that gives the sandwich some added structural integrity.
A paprika and garlic oil add some spice to the sandwich while an herby and garlicky skyr spread bring richness. I throw in a sliced, roasted beet for a little bit more heft to the sandwich and to bring in the bounty of autumn. This vegetarian sandwich hits all the high points of çilbir in no time at all.
Ingredients for this Çilbir Sandwich
To keep things simple, I will give you the exact measurements for all the components here:
- 8 slices bread of choice, or 4 ciabatta rolls
- 4 large eggs
- 1 medium beet (6 ounces / 170 grams)
For the Skyr Spread:
- 3/4 cup whole milk skyr or greek yogurt
- 3 garlic cloves
- 1/4 cup fresh dill
- 2 tablespoons white wine vinegar
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon Diamond Crystal kosher salt
For the Paprika Garlic Oil:
- 1 teaspoon red pepper flakes
- 1 teaspoon smoked paprika
- 2 garlic cloves
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon Diamond Crystal kosher salt
What is Çilbir?
Çilbir, known colloquially as Turkish Eggs, has been served in the region dating all the way back to the 15th century Ottoman Empire. Çilbir is usually comprised of three ingredients: a garlicky yogurt dip, a runny poached eggs, and a fat, like melted butter or oil, that has been infused with paprika. The dish also usually has some bread on the side for dipping into the luscious yolk and sopping up the creamy yogurt.
This take on çilbir throws all of its components into a sandwich so there’s no need to soak up any sauce. Instead, a garlicky-herby yogurt is slathered onto toast, slices of beets add some bulk, and jammy eggs are coated in a paprika and chili oil for a handheld take on the Turkish classic.
While beets and herbs aren’t traditional additions to çilbir, I like to add them for a touch of freshness to help cut through the luscious yogurt and egg yolk.
Why are we heating up the spices in the paprika garlic oil?
Throwing spices and aromatics into an oil are an easy and quick way to add a big punch of flavor to any dish, but sometimes you might be wondering why can’t I just add any old spice to an oil and let it infuse all its flavor over time. Heat is the magical element that makes your spices come alive — but, too much can ruin a collection.
Heat activates the oils in your spices that give them all their flavor. This is why pepper that has been freshly ground over a salad will never taste as intense or “spicy” as pepper that’s been toasted for cacio e pepe or an au poivre sauce. In addition to toasting your garlic, heating the paprika and, red pepper flakes, and garlic in the oil will help intensify their flavors.
Because heat is so influential in how spices taste, most people recommend storing your spices away from a heat source — so the cabinet above your stovetop might not be the best home because prolonged exposure to heat will degrade the flavor of your spices.
What is the easiest way to peel a boiled egg?
There are a few factors that make a boiled egg “easier” or “harder” to peel, and, like most things in cooking, it starts with the ingredients. For one, choosing that farm fresh egg might actually have you hunched over your kitchen counter for longer then using an older egg. This is due to a few changes in the egg’s pH and the size of the “air cell” in the egg as it ages. Because of these factors, an older (but still good) egg will take far less time to peel than your best farmer’s market egg.
Additionally, the cooking methods are important to the peelability of the egg. While some people choose to stick their eggs into a cold pot of water and then bring the whole thing to a boil, it’s actually more beneficial to add the egg to boiling water if you want an easier to peel egg. Plunging the egg into an ice bath after cooking will also help stop the cooking process so you have an egg that is cooked to your exact desired doneness.
Finally, a little water will go a long way when it comes to peeling eggs. Next time you’re peeling your eggs, you may notice a thin membrane between the egg shell and the egg white. After boiling, this film-like layer can easily get stuck to the egg white and pull off chunks of the egg when attempting to peel off the shell. I find that getting a little water underneath the membrane helps it slide right off.
Looking for other sandwich inspiration?
Here are a few favorites from the blog!
I lovingly call these “Crabbie Patties,” because as a pescatarian, these crab salad sandwiches are everything I want to eat when my friends are all having burgers. It’s a lighter, refreshing sandwich, with a bright slaw and a light honey dijon dressing. It was actually inspired by a brunch I had in Edinburgh, where they served a crab salad on brioche with a honey mustard dressing and I thought it was inspired. I couldn’t get it out my head, which is why you find it now here… on my plate.
I love a funky little vegetarian sandwich, and that’s exactly what this beet sandwich is! It was inspired by a beet sandwich I got at a little St. Louis bakery called Union Loafers, but where their beet sandwich had sauerkraut, I opted to go in a different direction with a kimchi slaw and pan-melted cheddar. The flavor explosion is wild. Wild but great.
If your sandwich isn’t coated with chili oil, you’re missing out. This Calabrian chili egg sandwich is like a hearty breakfast sandwich all-grown-up. And it’s worth the extra effort, just trust me 😉
This heirloom tomato sandwich with dilly tonnato is perfect for summertime. It’s salty, refreshing, filling and an easy celebration of tomatoes when they are at their peak. I use my homemade sourdough for this recipe, but really any sandwich bread will work. Just make sure your tomatoes are bought in peak summertime (July and August are ideal), and you’ll be ready to go.
And that’s it for this Çilbir Sandwich with Paprika Garlic Oil.
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Çilbir Sandwich with Paprika Garlic Oil
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!
Equipment
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1 medium pot
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1 small sauce pot or pan
Ingredients
- 8 slices bread of choice, or 4 ciabatta rolls
- 4 large eggs
- 1 medium beet 6 ounces / 170 grams
For the skyr spread
- 3/4 cup whole milk skyr or greek yogurt
- 3 garlic cloves
- 1/4 cup fresh dill
- 2 tablespoons white wine vinegar
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon Diamond Crystal kosher salt
For the paprika garlic oil
- 1 teaspoon red pepper flakes
- 1 teaspoon smoked paprika
- 2 garlic cloves
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon Diamond Crystal kosher salt
Instructions
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Preheat the oven to 425°F. Wrap the beet tightly in foil and roast on the bottom rack of the oven for 35-40 minutes or until soft.
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Lightly toast the bread slices and set them aside.
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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.
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In a medium bowl, add the 3/4 cup of skyr. Grate in the 3 garlic cloves, finely chop up the 1/4 cup of dill and add that in as well. Whisk in 2 tablespoons of white wine vinegar, 1 tablespoon of olive oil, and 1/2 teaspoon of salt. Taste and season with more salt or vinegar as preferred.
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In a small sauce pot or pan, add the 1 teaspoon each of red pepper flakes and smoked paprika. Slice 2 garlic cloves and add them in. Add in 3 tablespoons of extra virgin olive oil and 1/2 teaspoon of salt. Set this over medium heat and bring to a simmer. Let this sizzle for 1 minutes, then remove from the heat.
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When the beet is cool enough to touch, peel off the skin and slice it into thin slices.
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Peel and halve the eggs.
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To assemble each sandwich, add the skyr spread to a slice of bread, top with a few slices of beets, then the halved egg, then a liberal amount of chili oil. Spread more skyr spread on the other slice of bread if you’d like, and eat immediately!
