Turkish Eggs with Garlic Yogurt (Çılbır)

• 1 cup plain Greek yogurt (full-fat, left on the counter for 20 minutes)
• 1 small clove garlic (grated to a paste)
• 1/2 lemon
• 1/4 tsp sea salt
• 4 large eggs (the fresher the better)
• 1 tbsp apple cider vinegar (or white vinegar, for the poaching water)
• 2 tbsp butter
• 1 tsp Aleppo pepper (or 1 tsp sweet paprika plus a pinch of red pepper flakes)
• 2 tbsp, chopped fresh dill

Instructions

1. Stir the yogurt with the grated garlic, a teaspoon of lemon juice, and the salt until smooth.
2. Spread the yogurt in two shallow bowls and leave them on the counter while you poach the eggs.
3. Fill a wide saucepan about two-thirds full of water, add the vinegar, and bring it to a bare simmer with only small bubbles rising.
4. Crack each egg into a small cup, then slip them one at a time into the water, keeping them apart.
5. Poach for 3 minutes, until the whites are set and the yolks still wobble.
6. Lift the eggs out with a slotted spoon, rest them briefly on a clean towel to drain, and set two on each bowl of yogurt.
7. Melt the butter in a small pan over medium heat, stir in the Aleppo pepper, and let it sizzle for 30 seconds until the butter turns brick red and smells toasty.
8. Spoon the hot chili butter over the eggs, scatter with dill, add a squeeze of the remaining lemon if you like, and eat right away.

Tips

• Yogurt straight from the fridge chills the eggs too quickly, so let it sit out for 20 minutes first.
• The garlic yogurt keeps 3 days in the fridge. Poach the eggs and make the butter at the last minute, since both are best hot.
• Warm sourdough or flatbread for scooping turns this into a bigger meal, though it is no longer gluten-free.
• If you are pregnant, immunocompromised, or cooking for small children or older adults, poach for 5 to 6 minutes, until the yolks are firm all the way through.

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