Turkish Cilbir Eggs

🔥 Prep

• Crack 4 eggs into separate small bowls or ramekins, keeping yolks intact.
• Measure 300 g Greek yogurt into a bowl and set aside.
• Peel and mince 2 cloves garlic.
• Chop 2 tbsp fresh dill finely.
• Slice 4 pieces of crusty sourdough bread (about 1 cm thick) and set aside.
• Measure 1 tbsp white vinegar, 1 tsp salt, 0.5 tsp black pepper, 1.5 tsp Aleppo pepper flakes, 0.25 tsp ground cumin, 40 g unsalted butter, and 1 tbsp extra virgin olive oil.

🔥 Cook

• 1. Fill a large saucepan with 1000 ml water, add 1 tbsp white vinegar and a pinch of salt, then bring to a gentle simmer over medium heat (small bubbles breaking surface).
• 2. While water heats, place 300 g Greek yogurt in a small saucepan, add the minced garlic, 1 tsp salt, and 0.5 tsp black pepper; warm over low heat for 2–3 minutes, stirring constantly, until just heated through (do not boil).
• 3. In a separate small skillet, melt 40 g unsalted butter with 1 tbsp extra virgin olive oil over medium heat until foaming.
• 4. Add 1.5 tsp Aleppo pepper flakes and 0.25 tsp ground cumin to the butter‑oil mixture; stir and cook for 30 seconds until fragrant, then remove from heat.
• 5. Once the water is at a gentle simmer, create a gentle whirlpool with a spoon and carefully slide one egg into the center; poach for 3 minutes for a runny yolk, then remove with a slotted spoon and set on a paper towel; repeat for remaining eggs.
• 6. To assemble, spread warm garlic yogurt evenly on each serving plate (or shallow bowl), top with two poached eggs per serving (or divide as desired), drizzle generously with the spicy Aleppo pepper brown butter, and sprinkle with chopped fresh dill.
• 7. While eggs poach, toast the 4 slices of crusty sourdough bread in a toaster or under a broiler for 1–2 minutes until golden and crisp.

🔥 Serve

• Serve the cilbir immediately while the yogurt is warm and the butter is glossy, accompanied by the toasted sourdough slices on the side.
• Offer extra lemon wedges or a sprinkle of additional Aleppo pepper flakes for those who like more heat.
• Pair with a light herbal tea or ayran for a traditional Turkish breakfast experience.