Turkish Eggs Çilbir 10 Min Breakfast

• 1 cup plain whole milk Greek yogurt (room temperature)
• 1 small clove garlic, grated or pressed finely
• 1/4 tsp kosher salt
• 4 large fresh eggs
• 1 tbsp white vinegar (for poaching)
• 3 tbsp salted butter
• 1 tsp Aleppo pepper flakes (or smoked paprika + pinch cayenne)
• 1 tbsp fresh dill or parsley, chopped
• Thick toasted bread for dipping

Instructions

1. 1

   In a bowl, whisk together room-temperature Greek yogurt, grated garlic, and salt until smooth. Divide between two wide shallow bowls and spread with the back of a spoon.

2. 2

   Bring a pot of water to a gentle simmer with vinegar. Crack each egg into a ramekin. Swirl the simmering water into a vortex, drop an egg into the center, and poach for 3 minutes until whites are set and yolks remain runny. Remove with a slotted spoon onto a paper towel.

3. 3

   While eggs poach, melt butter in a small skillet over medium heat. Let it foam and bubble for 1-2 minutes until nutty brown. Stir in Aleppo pepper flakes and take off heat immediately.

4. 4

   Gently place 2 poached eggs on top of the yogurt in each bowl. Drizzle the sizzling warm spiced butter all over the eggs and yogurt. Garnish with fresh dill and serve immediately with warm crusty bread.