Turkish Eggs (Çılbır)

A striking contrast between cool, creamy garlic yogurt and warm poached eggs with runny yolks. The chili-infused nut-brown butter coats the plate in a deep amber red.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 710
• Protein: 26 g
• Carbs: 57 g
• Fat: 40 g

Ingredients

• 600 g Plain Greek yogurt ( at room temperature )
• 8 piece Egg ( very fresh )
• 2 piece Garlic ( finely minced )
• 80 g Minimum butter sweet
• 2 tsp Hot pepper en poudre
• 4 tbsp Vinegar ( for poaching water )
• 1 piece Dill ( chopped )
• 4 piece Pita bread ( toasted )
• 2 tsp Aleppo Pepper (Pul Biber)

Instructions

1. Yogurt preparation

   Finely mince the garlic. Mix vigorously with the Greek yogurt until the texture is smooth and coats the spoon. Salt lightly. Let it rest at room temperature to take the chill off.

2. Making the chili butter

   Melt the butter in a small saucepan. When it stops sizzling and smells nutty, add the chili powder and the pul-biber. Remove from heat immediately: the fat should color without the pepper burning and becoming bitter.

3. Poaching the eggs

   Bring water to a simmer with the vinegar. Create a whirlpool and slide the eggs in one by one. The white should wrap around the yolk. Cook for 3 minutes: the white should be set but the yolk should remain soft under finger pressure.

4. Final plating

   Spread a thick layer of yogurt at the bottom of the plates. Place the well-drained poached eggs on top. Drizzle generously with the hot chili butter. Sprinkle with freshly chopped dill. Serve with pita bread.

Chef's tips

• Never salt the poaching water, it breaks down the egg white.
• Use extra-fresh eggs: the white will be denser and spread less.
• The hot-cold contrast is key: do not serve the yogurt straight from the fridge.

Storage

This dish does not keep and must be enjoyed immediately after poaching the eggs.