Cilbir Turkish Eggs

Ingredients

• eggs4 large (about 200 g)
• yogurt200 g, full-fat Greek or strained, room temp
• garlic1 clove, finely grated
• fresh dill10 g (small handful), chopped, divided
• fresh mint5 g (1 tbsp), roughly chopped
• butter30 g (2 tbsp), unsalted
• Aleppo pepper or red chilli flakes1 tsp (about 3 g)
• white vinegar1 tbsp (15 ml)
• saltto taste
• crusty bread4 thick slices (about 200 g), to serve

Method

1. 1

   Stir yogurt, garlic, two-thirds of the dill, and the mint with a pinch of salt. Spread across two wide serving bowls and leave at room temperature.

2. 2

   Bring a wide saucepan with 6 cm of water to a gentle simmer over medium heat. You want wisps of steam and small lazy bubbles, not a rolling boil. Stir in the vinegar.

3. 3

   Crack two eggs into separate cups. Lower one by one into the simmering water. Poach 3 minutes until whites are set and yolks wobble. Lift each with a slotted spoon; hold in a bowl of warm water.

4. 4

   Repeat with the remaining two eggs. While they poach, melt butter in a small pan over medium-low heat until foamy. Stir in the Aleppo pepper, then immediately remove the pan from the heat.

5. 5

   Lift all four eggs with the slotted spoon and drain briefly on a paper towel. Set two on each yogurt bowl. Spoon the pepper butter over, scatter the remaining dill, and serve with crusty bread.