Çılbır — Turkish Eggs in Garlic Yogurt

Ingredients

• 4 eggs
• 1 cup thick yogurt, at room temperature
• 1 clove garlic, grated to a paste
• 3 tbsp butter
• 1 tsp aleppo pepper or chili flakes
• 1 tbsp white vinegar (for the poaching water)
• Fresh dill
• Toasted bread, for swiping

Method

1. Stir the garlic and a good pinch of salt into the yogurt. Divide between two shallow bowls — room temperature matters, cold yogurt fights the eggs.
2. Bring a pot of water to a bare simmer with the vinegar. Crack each egg into a cup, stir the water into a lazy whirlpool, and slide the eggs in one at a time.
3. Poach 3 minutes for set whites and molten yolks. Lift out with a slotted spoon and rest on a paper towel.
4. Meanwhile, melt the butter in a small pan until it foams and smells nutty, then pull it off the heat and stir in the aleppo pepper — it should sizzle and turn the butter sunset-red.
5. Nestle the eggs onto the yogurt, spoon the chili butter over everything, and finish with dill. Serve with toast — the yolk-yogurt-butter swipe is the whole point.