Turkish Eggs (Cilbir)

Silky poached eggs nestled in a bed of cool, garlicky yogurt and drizzled with sizzling Aleppo pepper butter. A stunning Ottoman-era breakfast that is deceptively simple to prepare.

Ingredients

• 1 cup plain full-fat Greek yogurt
• 1 garlic clove, minced or grated
• ¼ tsp salt
• 4 large eggs
• 1 tbsp white vinegar
• 3 tbsp unsalted butter
• 1.5 tsp Aleppo pepper flakes (or 1 tsp paprika + pinch cayenne)
• ½ tsp smoked paprika
• 2 tsp fresh dill, chopped
• 2 slices crusty bread, for serving

Method

1. Stir together Greek yogurt, grated garlic, and salt. Divide between two shallow bowls and spread into an even layer. Set aside at room temperature while you prepare the eggs.
2. Bring a medium pot of water to a gentle simmer. Add white vinegar. Create a gentle whirlpool and carefully crack the eggs in one at a time. Poach for 3-4 minutes until the whites are set and the yolks are still runny.
3. While the eggs poach, melt butter in a small skillet over medium heat. Once it foams, add Aleppo pepper and smoked paprika. Swirl for 30 seconds until the butter turns a deep red and smells fragrant. Remove from heat immediately.
4. Using a slotted spoon, carefully lift the poached eggs out of the water, blot gently on a paper towel, and nestle 2 eggs into each bowl of yogurt.
5. Drizzle the sizzling spiced butter over the eggs and yogurt. Garnish with fresh dill and a small pinch of Aleppo pepper.
6. Serve immediately with crusty bread for dipping and scooping.

Chef's note: The yogurt must be at room temperature, not cold from the fridge, or it will cool the eggs too quickly. For the prettiest poached eggs, use the freshest eggs you can find -- older eggs spread more in the water. Strain each egg through a fine-mesh sieve to remove wispy whites before poaching.

Nutrition per serving

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• Lahmacun