Name: Turkish Eggs (Çılbır)
Prep time: 10 min
Cook time: 5 min
Total time: 45 min
Yield: 1 servings
Cuisine: Turkish
Ingredients: 1 cup Greek yogurt; 1 clove garlic, grated; 2 tbsp fresh dill, chopped, plus more for garnish; salt, to taste; 1/2 lemon, juiced; 2 tbsp butter; 2 tsp Aleppo chili flakes; 1 tbsp white wine vinegar; 2 large eggs; freshly ground black pepper, to taste; crusty bread, for serving

1

In a shallow bowl, combine the yogurt, grated garlic, chopped dill, salt, and lemon juice. Mix well.

2

Set the yogurt mixture aside to come to room temperature for about 30 minutes.

3

In a small skillet over medium heat, melt the butter.

4

Add the Aleppo chili flakes to the melted butter and stir to combine. Keep warm.

5

Meanwhile, bring a pot of water to a simmer. Add the white wine vinegar.

6

Gently crack the eggs into the simmering water and poach for 2-3 minutes, or until the whites are set and the yolks are still runny.

7

Using a slotted spoon, carefully remove the poached eggs from the water and place them on top of the yogurt.

8

Drizzle the warm spiced butter over the eggs and yogurt.

9

Garnish with a little more fresh dill and a few cracks of black pepper.

10

Serve immediately with crusty bread for dipping.

Turkish Eggs (Çılbır)

Ingredients

11 Ingredients

Instructions

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