Turkish Eggs (Cilbir)

For the yogurt

• 1 cup thick / Greek yogurt
• 1 clove garlic, grated
• Chopped fresh dill
• Salt
• A squeeze of lemon juice

For the chili butter

• 2 tbsp butter
• A couple of teaspoons Aleppo (pul biber) chili flakes

For the eggs

• 2 eggs
• A splash of white wine vinegar (for poaching)

To finish

• Chopped fresh dill
• Black pepper
• Crusty bread, to serve

Directions

• Add the yogurt to a bowl with the grated garlic, chopped dill, salt, and a squeeze of lemon juice; mix well. Set aside for about 30 minutes to come to room temperature.
• Melt the butter and stir in the Aleppo chili flakes.
• Add a splash of white wine vinegar to a pot of boiling water. Drop in the eggs and poach until they start to float, then remove.
• Spoon the yogurt onto a plate and set the poached eggs on top. Drizzle with the chili butter, scatter over chopped fresh dill and black pepper, and serve with crusty bread.

Method transcribed from the video. From Jack Munn on Instagram.