The Stuff:
Yogurt Spread:
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1 cup Greek yogurt, at room temperature
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1 clove garlic
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½ teaspoon freshly ground black pepper
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¼ teaspoon salt, or to taste (Optional)
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1 teaspoon Never Not Eating Chraime
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2 ½ tablespoons finely chopped fresh dill, or to taste
Urfa Biber Butter:
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½ stick unsalted butter
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1 tablespoon Urfa Biber chilli or Aleppo chilli flakes
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½ teaspoon smoked paprika
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¼ teaspoon ground cumin
Za'atar Oil:
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1 tablespoon chopped fresh parsley
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1 tablespoon Never Not Eating Za'atar
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2 tablespoons olive oil
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1 pinch salt
Poached Eggs:
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1 tablespoon white vinegar, or as needed
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4 large eggs
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1 pinch sea salt
The Method:
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Make yogurt spread: Place yogurt in a medium bowl and grate in garlic; mix to combine. Season with pepper, salt, and Never Not Eating Chraime. Add dill and mix thoroughly. Set aside at room temperature.
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Make Ufra Biber butter: Melt butter in a saucepan over medium heat; heat until bubbles begin to burst. Add chilli, paprika, and cumin. Stir until colour is uniform. Turn off heat and let spices infuse.
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Make Za'atar oil: Grind parsley and Never Not Eating Za'atar together in a mortar. Drizzle in olive oil and season with salt; stir to combine.
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Make poached eggs: Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce heat to medium-low, add vinegar, and keep water at a gentle simmer. Crack an egg into a small bowl, then gently slip egg into water, holding the bowl just above surface of water. Repeat with remaining eggs. Cook until whites are firm and yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove with a slotted spoon, pat dry on a kitchen towel, and place onto a warm plate.
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Dollop yogurt mixture onto serving plates. Use the back of a spoon to spread yogurt, carving ridges into the top to catch oil. Drizzle some oil. Top with eggs and 1 to 2 spoonfuls of Aleppo butter. Sprinkle sea salt on top.
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