Turkish Poached Eggs with Garlic Yogurt (Cilbir)

Method

1. 1

   Take the Greek yogurt out of the fridge and let it come to room temperature in a bowl — cold yogurt will chill the eggs. Grate or crush the garlic into the yogurt, add a pinch of salt, and stir until smooth. Divide between two shallow plates.

2. 2

   Finely chop the dill. Bring a wide saucepan of water to a gentle simmer and add the white vinegar and remaining salt.

3. 3

   Crack each egg into a small cup. Stir the simmering water to create a gentle whirlpool, then slide the eggs in one at a time. Poach for 3 minutes for a runny yolk.

4. 4

   Meanwhile, melt the butter in a small pan over low heat. Once it foams, stir in the Aleppo pepper and sweet paprika and swirl for 20-30 seconds until the butter turns deep red and smells fragrant. Remove from the heat before it burns.

5. 5

   Lift the poached eggs out with a slotted spoon, drain well on kitchen paper, and place two eggs on each plate of garlic yogurt.

6. 6

   Spoon the warm spiced butter over the eggs and yogurt, letting it pool at the edges.

7. 7

   Scatter with dill and a little black pepper, and serve immediately with warm bread for dipping if you like.