Turkish Eggs (Çılbır)

Ingredients

• 300 g thick Greek yoghurt
• 1 garlic clove, crushed to a paste
• 4 eggs
• 60 g butter
• 2 tsp Aleppo pepper
• a handful of dill
• 2 thick slices of bread, toasted
• 1 tbsp vinegar, for poaching

Method

1. Warm the yoghurt

   Mix the yoghurt with the garlic and a good pinch of salt, and leave it somewhere warm, or set the bowl briefly over the poaching pan. Cold yoghurt under a hot egg is the one thing that ruins this dish.

2. Make the chilli butter

   Melt the butter and cook until it foams and smells nutty, then take off the heat and stir in the Aleppo pepper. It should turn deep red, not brown.

   3 min

3. Poach the eggs

   Poach the eggs in barely simmering water with the vinegar for three minutes.

   3 min

4. Assemble

   Spread the yoghurt across two plates, sit the drained eggs on top, pour over the chilli butter and scatter with dill. Serve with toast for mopping.