Çılbır (Turkish Poached Eggs with Garlic Yoghurt & Chilli Butter)

Ingredients

For 2 portions

• 🍳 4 large egg
• 🥛 250ml yogurt, greek, whole milk, plain
• 🧄 1 clove garlic
• 🧂 0.25 Tsp salt
• 🧈 25g butter
• 🌿 1 Tsp chilli flakes
• 🫑 0.5 Tsp paprika
• 🌿 1 pinch dill
• 🥣 1 Tbsp white wine vinegar
• 🍞 120g sourdough bread

Method

1. Take the yoghurt out of the fridge 20 minutes ahead if you can – it should be at room temperature. Mix it with the finely grated garlic and the salt, and spread it into two shallow bowls.
2. Bring a deep pan of water to a bare simmer and add the vinegar. Crack each egg into a small cup.
3. Stir the water to make a gentle whirlpool and slide in 2 eggs. Poach for 3 minutes, until the whites are set but the yolks are runny. Lift out with a slotted spoon, drain on kitchen paper and repeat with the other eggs.
4. Meanwhile, melt the butter in a small pan over medium heat until it foams and smells nutty. Take it off the heat and stir in the chilli flakes (Aleppo pepper if you have it) and the paprika – it will turn brick red.
5. Place two eggs on each bowl of yoghurt, spoon over the chilli butter and sprinkle with the dill.
6. Serve immediately with the bread, toasted, for dipping.