Turkish Eggs (Çılbır)

Ingredients

• 0.75 cup Greek yogurt (plain)
• 1 garlic (grated)
• 1 tbsp fresh dill (chopped, plus extra for garnish)
• salt (to taste)
• 1 tsp lemon juice
• 2 tbsp unsalted butter
• 2 tsp Aleppo chili flakes
• 1 tbsp white wine vinegar (for poaching water)
• 2 eggs (large)
• black pepper (to taste)

Steps

1. 1

   In a medium bowl, combine the yogurt, grated garlic, chopped dill, a pinch of salt, and lemon juice.

2. 2

   Mix the yogurt mixture thoroughly and set it aside for at least 30 minutes to allow it to come to room temperature.

3. 3

   In a small saucepan over medium heat, melt 2 tablespoons of butter.

4. 4

   Stir in 2 teaspoons of Aleppo chili flakes into the melted butter and remove from heat.

5. 5

   Bring a pot of water to a gentle boil and add a splash of white wine vinegar.

6. 6

   Carefully drop the eggs into the boiling water to poach.

7. 7

   Wait for the eggs to start floating (indicating the whites are set but yolks are still runny), then remove them with a slotted spoon.

8. 8

   Spread the room-temperature yogurt mixture onto a serving plate or bowl.

9. 9

   Place the poached eggs directly on top of the yogurt.

10. 10

    Drizzle the warm Aleppo pepper butter over the eggs and yogurt.

11. 11

    Garnish with additional fresh chopped dill and a crack of black pepper before serving.

Notes

Bringing the yogurt to room temperature is a crucial step to ensure the dish isn't cold when the hot eggs and butter are added. Aleppo pepper provides a mild, fruity heat; if unavailable, you can substitute with a mix of sweet paprika and a pinch of cayenne.

Nutrition per serving

• breakfast
• brunch
• high-protein
• vegetarian
• eggs
• cilbir
• healthy