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–+ servings

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!
Servings: 4 servings

Equipment

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 

  1. 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.
  2. Lightly toast the bread slices and set them aside.
  3. 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.
  4. 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.
  5. 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.
  6. When the beet is cool enough to touch, peel off the skin and slice it into thin slices.
  7. Peel and halve the eggs.
  8. 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!