Ingredients
Method
- Stir together the yogurt, grated garlic, ¼ teaspoon salt, and chopped dill in a small bowl until smooth. Divide the mixture between two shallow serving bowls, spreading it evenly to form a thick bed for the eggs.
- Melt the butter in a small skillet over medium heat for 1 to 2 minutes until it foams. Stir in Aleppo pepper and paprika, cooking for 20-30 seconds until fragrant. Remove from heat and set aside.
- Crack each egg into a fine mesh sieve over a small bowl. Allow the excess egg whites to drain. Transfer each egg to individual ramekins.
- Fill a deep skillet with 3 inches of water and bring it to a gentle simmer (small bubbles). Stir in the vinegar. Create a vortex by stirring the water, then gently slide in each egg. Cook for 3 minutes for a runny yolk or 3½ to 4 minutes for a medium yolk. Lift out the eggs with a slotted spoon, letting any excess water drain.
- Place two poached eggs in each bowl on top of the yogurt mixture. Drizzle the hot chili butter evenly over the eggs and yogurt. Garnish with extra dill and serve warm with crusty bread or pita.
Nutrition
Notes
This Turkish dish, Cilbir, offers a rich combination of flavors and textures, with creamy yogurt, delicate poached eggs, and a spicy, buttery drizzle. Perfect for a satisfying brunch or a light dinner.