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Turkish Eggs (Çılbır)

Name: Turkish Eggs (Çılbır)
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 2 servings
Cuisine: Middle Eastern
Ingredients: 1 cup Greek yogurt (At room temperature; Turkish or Greek yogurt may be used.); 1 Garlic (To grate into the yogurt.); 0.5 tsp Freshly ground black pepper; 0.25 tsp Salt (Or to taste; optional.); 1 pizca Cayenne pepper; 2.5 tbsp Fresh dill (Finely chopped; or to taste.); 0.5 stick Unsalted butter; 1 tbsp Aleppo pepper flakes; 0.5 tsp Smoked paprika; 0.25 tsp Ground cumin; 1 tbsp Fresh parsley (Chopped.); 1 tbsp Jalapeño (Diced.); 2 tbsp Olive oil; 1 pizca Salt; 1 tbsp White vinegar (Or as needed for poaching the eggs.); 4 Large eggs; 1 pizca Sea salt (For sprinkling at the end.)

Poached eggs over Greek yogurt with garlic and dill, accompanied by chili-spiced butter and parsley-jalapeño oil. A creamy, aromatic breakfast with a touch of heat.

2 servings35 minMiddle Eastern

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Ingredients

1 cup Greek yogurt (At room temperature; Turkish or Greek yogurt may be used.)
1 Garlic (To grate into the yogurt.)
0.5 tsp Freshly ground black pepper
0.25 tsp Salt (Or to taste; optional.)
1 pizca Cayenne pepper
2.5 tbsp Fresh dill (Finely chopped; or to taste.)
0.5 stick Unsalted butter
1 tbsp Aleppo pepper flakes
0.5 tsp Smoked paprika
0.25 tsp Ground cumin
1 tbsp Fresh parsley (Chopped.)
1 tbsp Jalapeño (Diced.)
2 tbsp Olive oil
1 pizca Salt
1 tbsp White vinegar (Or as needed for poaching the eggs.)
4 Large eggs
1 pizca Sea salt (For sprinkling at the end.)

Steps

1
Place the yogurt in a medium bowl and grate the garlic directly over it. Mix to combine.
2
Add the black pepper, salt, and cayenne; mix. Stir in the dill and combine well. Leave the mixture at room temperature.
3
Melt the butter in a saucepan over medium heat and heat it until the bubbles begin to burst.
4
Add the Aleppo pepper flakes, smoked paprika, and cumin. Stir until the color is uniform.
5
Turn off the heat and let the spices infuse into the butter.
6
In a mortar, pound the parsley and jalapeño together.
7
Add the olive oil in a thin stream and season with the pinch of salt. Stir to combine.
8
Fill a large saucepan with water to a depth of 5 to 7.5 cm and bring it to a boil.
9
Reduce the heat to medium-low, add the vinegar, and keep the water at a gentle simmer.
10
Crack an egg into a small bowl. Bring the bowl close to the surface of the water and gently slide the egg in. Repeat with the remaining eggs.
11
Poach the eggs for 2½–3 minutes, until the whites are set and the yolks have thickened but remain soft.
12
Remove the eggs with a slotted spoon, carefully blot them dry on a kitchen towel, and transfer them to a warm plate.
13
Divide the yogurt mixture among the serving plates. Using the back of a spoon, spread it out and create grooves on the surface to catch the oils.
14
Drizzle some of the jalapeño oil over the yogurt.
15
Place the eggs on top of the yogurt and spoon one or two tablespoons of Aleppo butter over them.
16
Finish by sprinkling the sea salt over the top.