Turkish Eggs (Çılbır) with Chili Butter and Dill

Serves 2 · 10 min prep · 15 min cook

Ingredients

• 1 1/2 cups plain full-fat Greek yogurt
• 1 large, finely grated garlic clove
• 3/4 tsp, divided fine salt
• 4 large eggs
• 1 Tbsp white vinegar
• 3 Tbsp unsalted butter
• 1 1/2 tsp Aleppo pepper or mild chili flakes
• 1/4 tsp smoked paprika
• 2 Tbsp chopped fresh dill
• 4 slices, toasted crusty sourdough or pita
• for serving lemon wedges
• to finish flaky sea salt

Instructions

1. 1In a medium bowl, stir together the Greek yogurt, grated garlic, and salt until smooth and creamy. Divide the yogurt between two shallow serving bowls and spread it into a wide well; set aside at room temperature so it is not ice-cold.
2. 2Fill a wide saucepan with about 3 inches of water and bring to a gentle simmer over medium heat (small bubbles, not a rolling boil), about 180–190°F. Stir in the vinegar and the remaining salt.
3. 3Crack each egg into a small ramekin. Create a gentle whirlpool with a spoon, then slip two eggs into the water one at a time. Poach 3–3 1/2 minutes for jammy yolks with set whites; scoop out with a slotted spoon onto a paper-towel-lined plate. Repeat with the remaining two eggs.
4. 4While the second batch poaches, melt the butter in a small skillet over medium heat until foaming. Stir in the Aleppo pepper and smoked paprika and cook 30–45 seconds until the butter turns deep orange-red and smells toasty—do not let the spices burn.
5. 5Nestle two warm poached eggs into each yogurt bowl. Immediately spoon the sizzling chili butter over the eggs and yogurt so it pools in orange streaks.
6. 6Scatter chopped dill over the top and finish with flaky sea salt. Serve right away with hot toasted sourdough or warm pita for scooping, plus lemon wedges on the side for brightness.