Turkish Egg Cilbir

🔥 Prep

• Measure out 200 g Greek yogurt into a bowl.
• Peel and mince the 2 cloves of garlic.
• Measure 1 tbsp lemon juice, 0.5 tsp salt, and 0.25 tsp black pepper into a small dish.
• Measure 30 g butter and 15 ml olive oil for the spiced butter.
• Measure 1 tsp Aleppo pepper and 0.5 tsp cumin.
• Chop 2 tbsp fresh dill.
• Slice the 2 pcs crusty bread for serving.
• Fill a saucepan with 1000 ml water and have 1 tbsp white vinegar ready.

🔥 Cook

• 1. Pour the 1000 ml water into a saucepan, add the 1 tbsp white vinegar, and bring to a gentle simmer over medium heat.
• 2. While the water heats, combine the 200 g Greek yogurt, minced garlic, 1 tbsp lemon juice, 0.5 tsp salt, and 0.25 tsp black pepper in a bowl; stir until smooth.
• 3. Reduce heat to low and keep the yogurt mixture warm (do not boil) for 2‑3 minutes, stirring occasionally.
• 4. Crack each of the 2 pcs eggs into separate small ramekins.
• 5. Create a gentle whirlpool in the simmering water and slide each egg in; poach for 3 minutes for a runny yolk, or 4 minutes for a firmer yolk.
• 6. Using a slotted spoon, remove the eggs and place on a paper towel to drain excess water.
• 7. In a small skillet, melt the 30 g butter with the 15 ml olive oil over medium heat until foaming.
• 8. Add the 1 tsp Aleppo pepper and 0.5 tsp cumin to the butter‑oil mixture; stir and cook for 30 seconds until fragrant, then remove from heat.
• 9. (Optional) If the yogurt mixture has cooled, gently rewarm over low heat for 1 minute, stirring constantly.

🔥 Serve

• Spoon the warm garlic‑yogurt onto serving plates, creating a smooth base.
• Place the poached eggs on top of the yogurt.
• Drizzle the spicy Aleppo pepper butter over the eggs.
• Sprinkle the chopped fresh dill evenly.
• Serve immediately with the sliced crusty bread on the side.