Çılbır (Turkish Poached Eggs with Yogurt)

Ingredients

• 1 cup plain Greek yogurt made with whole milk (At room temperature)
• garlic (1–2 cloves, finely minced or grated)
• 2 eggs
• 3 tbsp extra virgin olive oil
• 1 tbsp vinegar (Used in the poaching water)
• 1 tsp Aleppo pepper (Or red pepper flakes)
• 1 tsp paprika powder
• 0.5 tbsp fresh dill (Finely chopped; or to taste. Reserve some for garnish.)
• salt (To taste, for seasoning the yogurt)
• black pepper (To taste, for seasoning the yogurt)
• butter (Used to make the chili butter; the source does not specify an amount)
• rustic bread (For serving)

Steps

1. 1

   Place the room-temperature Greek yogurt in a medium bowl. Add the finely minced or grated garlic and mix to combine.

2. 2

   Season the yogurt with salt and black pepper to taste. Add the chopped fresh dill and mix thoroughly. Set the yogurt aside at room temperature.

3. 3

   Melt butter in a saucepan over medium heat. Continue heating until bubbles begin to burst.

4. 4

   Add the Aleppo pepper or red pepper flakes and the paprika to the melted butter. Stir until the color is uniform.

5. 5

   Turn off the heat and let the spices infuse in the butter.

6. 6

   Fill a large saucepan with 2 to 3 inches of water and bring it to a boil.

7. 7

   Reduce the heat to medium-low, add the vinegar, and maintain the water at a gentle simmer.

8. 8

   Crack one egg into a small bowl. Hold the bowl just above the water's surface and gently slip the egg into the simmering water. Repeat with the remaining egg.

9. 9

   Cook the eggs for 2 1/2 to 3 minutes, until the whites are firm and the yolks have thickened but are not hard.

10. 10

    Remove the poached eggs with a slotted spoon. Pat them dry on a kitchen towel and place them on a warm plate.

11. 11

    Immediately transfer the poached eggs onto the prepared yogurt in a plate.

12. 12

    Drizzle the prepared chili butter over the eggs and yogurt. Garnish with fresh dill and serve with rustic bread.

Notes

The ingredient list specifies extra virgin olive oil, but the method calls for butter to make the chili butter and does not give a butter quantity. Follow the written method for the chili butter; the use of the listed olive oil is not explained in the source.

Nutrition per serving

• breakfast
• main
• poached
• vegetarian
• Turkish
• Middle Eastern
• gluten-free without bread
• eggs