Çilbir - Turkish Eggs

Get the yoghurt spread and finishing sauces ready before poaching the eggs. Warm bread is essential for gathering up the yolk and spiced butter.

The Stuff:

Yoghurt Spread:

• 1 Cup Greek yoghurt, at room temperature
• 1 Clove garlic
• ½ Teaspoon freshly ground black pepper
• ¼ Teaspoon salt, or to taste (Optional)
• 1 Teaspoon Never Not Eating Chraime or Harissa
• 2 ½ Tablespoons finely chopped fresh dill, or to taste

Urfa Biber Butter:

• ½ Stick unsalted butter
• 1 Tablespoon Urfa Biber chilli or Aleppo chilli flakes
• ½ Teaspoon smoked paprika
• ¼ Teaspoon ground cumin

Za'atar Oil:

• 1 Tablespoon chopped fresh parsley
• 1 Tablespoon Never Not Eating Za'atar
• 2 Tablespoons olive oil
• 1 Pinch salt

Poached Eggs:

• 1 Tablespoon white vinegar, or as needed
• 4 Large eggs
• 1 Pinch sea salt

The Method:

1. Make yoghurt spread: Place yoghurt 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.
2. 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 the spices infuse.
3. 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.
4. 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.
5. Dollop yoghurt mixture onto serving plates. Use the back of a spoon to spread yoghurt, 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.