Çilbir – Turkish Eggs on Yogurt

Prep time: 15 minutes

Cook time: 12 minutes

Make the yogurt spread. Place the yogurt in a medium bowl. Whisk in the garlic, lemon zest, lemon juice, salt and pepper. Stir to combine and set aside.

Make the chile butter. Cut the butter into 1-inch pieces and melt in a small skillet over medium-low heat, stirring occasionally until the butter begins to foam slightly, about 2-3 minutes. Continue cooking the butter until it starts to smell nutty and turns a light brown color, about 3 minutes longer. Stir in the Aleppo pepper and cumin seeds, and set aside.

Poach the eggs. Bring a large skillet to a boil. Stir in the vinegar and reduce heat to a simmer. Crack the eggs into small bowls or mugs. Gently slip each egg into the simmering water and poach until the egg whites are firm and the yolk is set, but still soft and runny, about 2-3 minutes. Remove the eggs from the water with a slotted spoon and place on a paper-towel-lined plate. Gently pat the tops of the eggs dry.

Assemble the dish. Divide the yogurt between two plates or shallow bowls. Top with the poached eggs and drizzle with chile butter. Sprinkle the chopped herbs and flaky salt over the top. Serve with toast or flatbread.

Servings: 2

Notes: You can make the yogurt mixture a few days ahead if needed. It’s important that the yogurt is at room temperature so you’re not putting warm eggs on cold yogurt. Take it out of the fridge about 30 minutes before you want to eat it.

Çilbir is an extremely popular and extremely delicious breakfast in Turkey. It’s a comforting dish of creamy + garlicky yogurt topped with delicately poached eggs. It’s drizzled with chile-infused oil and topped with bright, punchy herbs. Serve with a side of toast or warm flatbread to scoop every saucy bit up.

Recipe courtesy of By Alison Needham/CA Grown