Cilbir (Turkish Poached Eggs in Garlic Yogurt)

Cilbir pairs silky poached eggs with cool garlicky yogurt and a drizzle of sizzling chili butter, a combination said to date back to the Ottoman palace kitchens. It comes together in under 20 minutes and makes a savory, protein-packed start to the day.

Ingredients

• 1 cup plain Greek yogurt, room temperature
• 1 small garlic clove, grated
• Pinch of salt
• 4 large eggs
• 1 tbsp white vinegar
• 3 tbsp unsalted butter
• 1 tsp Aleppo pepper or paprika
• 1/2 tsp dried mint
• Fresh dill, chopped, for garnish
• Crusty bread or pita, for serving

Instructions

1. Make the yogurt base
   Stir the yogurt, garlic, and a pinch of salt together in a bowl. Divide between two serving plates or shallow bowls.
2. Poach the eggs
   Bring a pot of water to a gentle simmer and add the vinegar. Crack each egg into a small cup, then slide it into the water. Poach for 3 minutes for a runny yolk, then remove with a slotted spoon and drain briefly.
3. Place the eggs
   Nestle the poached eggs on top of the yogurt.
4. Make the chili butter
   In a small pan, melt the butter over medium heat until it starts to foam. Stir in the Aleppo pepper and dried mint, and cook for 30 seconds, until fragrant.
5. Finish and serve
   Spoon the hot chili butter over the eggs and yogurt. Garnish with fresh dill and serve immediately with crusty bread.

Break the yolks and mop everything up with warm bread.