Çılbır

Ingredients

• 400 g thick strained yoghurt (süzme)
• 1 fat garlic clove
• ½ tsp salt
• 4 eggs
• 1 tbsp white wine vinegar
• 60 g butter
• 1½ tsp Aleppo pepper flakes (pul biber)
• 1 tbsp chopped dill
• Warm flatbread, to serve

Before you cook

• Take the yoghurt out of the fridge thirty minutes early so it is not fridge-cold.
• Crush the garlic clove to a paste with the salt.
• Stir the garlic paste through the yoghurt and spread it across two shallow bowls.
• Crack each egg into its own small cup.
• Chop the dill.

Steps

1. Bring a wide pan of water to a bare simmer and stir in the vinegar.
2. Stir the water into a slow whirlpool and slide in the first egg.
3. Poach it for three minutes, until the white is set and the yolk still moves when you nudge it.
4. Lift the egg out with a slotted spoon and rest it on kitchen paper.
5. Poach the remaining three eggs one at a time in the same way.
6. Melt the butter in a small pan over a medium heat until it foams and smells nutty.
7. Take the pan off the heat and stir in the Aleppo pepper flakes, so they bloom in the residual heat rather than burn.
8. Sit two poached eggs on each bowl of garlic yoghurt.
9. Spoon the red pepper butter over the eggs so it pools into the yoghurt.
10. Scatter the dill on top and serve at once with warm flatbread.