Turkish Çılbır Eggs over Garlic Yogurt with Chili Butter

Serves 4 · 15 min prep · 15 min cook

Ingredients

• 2 cups whole-milk Greek yogurt
• 2 garlic cloves, finely grated
• 1 tsp plus more to taste kosher salt
• 8 large eggs
• 2 tbsp white vinegar
• 4 tbsp unsalted butter
• 1 1/2 tsp Aleppo pepper or crushed red pepper flakes
• 1/2 tsp smoked paprika
• 1/4 cup fresh dill, chopped
• 4 slices thick sourdough or pita, toasted
• 1 tbsp extra-virgin olive oil
• to taste freshly ground black pepper

Instructions

1. 1Stir the Greek yogurt with the grated garlic, kosher salt, and a drizzle of olive oil in a medium bowl until smooth and slightly loosened. Taste and adjust salt; divide the yogurt among four shallow bowls, spreading it into a wide well in the center of each.
2. 2Fill a wide saucepan with about 3 inches of water, add the vinegar, and bring to a gentle simmer over medium heat (small bubbles, not a rolling boil), about 180–190°F.
3. 3Crack each egg into a small ramekin. Create a gentle whirlpool with a spoon, then slide 2–eggs into the water one at a time. Poach 3 to 3½ minutes until whites are set and yolks are still jammy.
4. 4Lift eggs with a slotted spoon onto a paper-towel-lined plate to drain briefly. Repeat with remaining eggs, keeping water at a bare simmer.
5. 5While eggs poach, melt the butter in a small skillet over medium heat until foaming, about 1–2 minutes. Stir in Aleppo pepper and smoked paprika; cook 30–45 seconds until the butter turns deep orange-red and smells toasty, then remove from heat.
6. 6Nestle two poached eggs into the yogurt well of each bowl. Spoon the warm chili butter generously over the eggs so it pools into the yogurt.
7. 7Scatter chopped dill and a few cracks of black pepper over the top. Serve immediately with toasted sourdough or warm pita for scooping.
8. 8If making ahead for brunch, hold poached eggs in cool water and rewarm 30 seconds in barely simmering water just before plating so yolks stay runny.