Cilbir (Turkish Poached Eggs with Yogurt)

🛒 Ingredients

• Large Eggs 100 g · 310 kcal
• Full-fat Greek Yogurt 150 g · 150 kcal
• Garlic Clove 5 g · 7 kcal
• Unsalted Butter 30 g · 215 kcal
• Aleppo Pepper Flakes (or Sweet Paprika) 2 g · 6 kcal
• Fresh Dill (or Mint) 5 g · 2 kcal

👨‍🍳 Instructions

1. In a small bowl, mince the garlic clove and stir it into the Greek yogurt with a pinch of salt until well combined; spread this mixture evenly onto a serving plate.
2. Fill a saucepan with about 3 inches of water, add a splash of vinegar, and bring to a gentle simmer; carefully crack each egg into a separate small bowl or ramekin.
3. Gently slide the eggs into the simmering water and poach for 3-4 minutes until the whites are set and the yolks are still runny; use a slotted spoon to carefully remove the poached eggs.
4. Place the poached eggs on top of the garlic yogurt base; in a small pan, melt the unsalted butter over medium heat.
5. Once the butter is melted and slightly browned, remove it from the heat and stir in the Aleppo pepper flakes (or paprika); immediately spoon this spiced butter over the poached eggs and yogurt.
6. Garnish with fresh dill or mint leaves and serve immediately with crusty bread for dipping.