turkish poached eggs (çılbır)

Directions

1. Make the garlic yogurt.

   Stir together the yogurt, garlic and salt until smooth. Divide it between two shallow bowls and let it sit at room temperature while you prepare the eggs.

   Cold yogurt and hot eggs are not the dream here. Taking the chill off makes the whole dish much better.

2. Make the Aleppo pepper butter.

   Melt the butter and olive oil in a small skillet over medium-low heat.

   Add the Aleppo pepper and paprika, if using. Cook for about 30 seconds, swirling the pan, until fragrant and deep red. Remove from the heat before the spices burn.

3. Poach the eggs.

   Fill a wide saucepan with about 3 inches of water and bring it to a gentle simmer. Add the vinegar.

   Crack each egg into a small bowl. Stir the water gently to create a slow swirl, then carefully slide in the eggs, one at a time.

   Cook for 3 to 4 minutes, until the whites are set but the yolks are still runny. Lift them out with a slotted spoon and blot the bottoms gently with a clean towel.

4. Assemble.

   Place two poached eggs over the yogurt in each bowl.

   Spoon the warm Aleppo pepper butter generously over the eggs and yogurt. Finish with dill or parsley and a little flaky salt.

   Serve immediately with plenty of warm bread. This is not the moment to be stingy with it.