Turkish Eggs (Çılbır)

Creamy garlicky Greek yogurt, softly poached eggs, and nutty Aleppo-pepper butter make this Turkish breakfast rich, bright, and satisfying.

Prep: 10 min · Cook: 10 min · Yield: 2 · Method: Stovetop

Ingredients

• 1.5 cups greek yogurt
• 1 clove garlic
• 0.5 teaspoon salt
• 2 quarts water
• 2 teaspoons white vinegar
• 4 large eggs
• 4 tablespoons unsalted butter
• 2 teaspoons aleppo pepper
• 2 tablespoons dill

Cooking instructions

1. Stir the Greek yogurt, finely grated garlic, and salt in a bowl. Divide the yogurt between two shallow serving bowls and let it stand at room temperature while the eggs cook. (about 5 min)
2. Bring the water and vinegar to a gentle simmer in a wide saucepan. Crack each egg into a small cup, then slide it into the water. Poach until the whites are set and the yolks are still soft, about 3 to 4 minutes. Remove with a slotted spoon and drain briefly. For food safety, use pasteurized eggs if serving the yolks soft; otherwise cook until both whites and yolks are firm. (about 4 min) — Gentle simmer
3. Melt the butter in a small skillet over medium heat. Stir in the Aleppo pepper and cook until the butter is foamy and fragrant, about 30 seconds; do not let it burn. (about 1 min) — Medium heat
4. Set two poached eggs over each bowl of yogurt. Spoon the hot Aleppo-pepper butter over the eggs and finish with the dill. Serve immediately. (about 1 min)