Çilbir (Turkish Poached Eggs with Garlic Yogurt)

Ingredients

• 1 cup thick full-fat Greek or Turkish yogurt
• 1 small garlic clove, grated
• 1/4 tsp salt, plus more to taste
• 4 large eggs
• 1 tbsp white vinegar
• 3 tbsp butter
• 1 tsp Aleppo pepper or red pepper flakes
• 1 tbsp chopped fresh dill or mint
• Crusty bread or flatbread, to serve

Before you cook

• Let the yogurt come to room temperature.
• Grate the garlic.
• Crack each egg into its own small cup.

Steps

1. Stir the grated garlic and 1/4 teaspoon salt into the yogurt until smooth.
2. Spread the garlic yogurt across the bottom of two shallow serving bowls.
3. Fill a wide, shallow pot with water and add the vinegar.
4. Bring the water to a gentle simmer, not a rolling boil.
5. Swirl the water gently and slide one egg at a time from its cup into the water.
6. Poach the eggs for 3 minutes until the whites are fully set and the yolks are still soft.
7. Lift each egg out with a slotted spoon and let it drain briefly on a paper towel.
8. Nestle two poached eggs into the yogurt in each bowl.
9. Melt the butter in a small skillet over medium heat until it starts to foam.
10. Remove the skillet from the heat and stir in the Aleppo pepper.
11. Spoon the hot chili butter over the eggs and yogurt.
12. Scatter the chopped dill or mint over the top.
13. Serve immediately with crusty bread for scooping.