Turkish eggs with chilli butter
Çılbır: soft poached eggs on cool garlicky yoghurt, drizzled with sizzling Aleppo pepper butter. Mop it all up with warm bread.
- Prep
- 5 min
- Cook
- 8 min
- Serves
- 2
- Per serve
- 700 kcal
Ingredients
Method
Bring a wide saucepan of water to a gentle simmer. Meanwhile, stir the yoghurt with the garlic and a good pinch of salt, then spread it over two shallow bowls.
Add the vinegar to the water. Crack each egg into a small cup, then slip them in one at a time at the edge of the barely bubbling water. Poach until the whites are firm and the yolks still soft.
While the eggs poach, melt the butter in a small pan over medium heat until foaming and lightly nutty. Take off the heat and stir in the Aleppo pepper; it will sizzle and turn red.
Lift the eggs out with a slotted spoon, dab the bottoms on paper towel, and set two on each bowl of yoghurt.
Spoon the chilli butter over the eggs and yoghurt, scatter with dill and serve straight away with warm bread.
Tips
- Room-temperature yoghurt matters: fridge-cold yoghurt chills the eggs. Microwave it for 20 seconds if needed.
- The freshest eggs hold together best when poaching. Skip the bread and it's gluten-free.
