Çılbır (Turkish Poached Eggs with Garlic Yogurt)

Before you start

• You can mix the yogurt base a day in advance.

  Combining the yogurt, garlic, and salt the night before allows the raw garlic flavor to mellow and integrate into the dairy. Just be absolutely certain to pull it from the refrigerator at least 30 minutes before you plan to eat to avoid thermally shocking the warm eggs and butter.

Ingredients

• plain full-fat Greek yogurt1 cup
• garlic1 large clove
• sea salt1/4 tsp
• white vinegar1 tbsp
• eggs2 large
• unsalted butter2 tbsp
• Aleppo pepper1 tsp
• dried mint1 pinch
• crusty bread1 med loaf

Method

1. 01

   Prepare and temper the garlic yogurt base.

   Whisk the yogurt, grated garlic, and salt in a bowl until perfectly smooth. Divide the mixture between two shallow serving bowls, using the back of a spoon to create a shallow well in the center of each. Leave the bowls on the counter for at least 30 minutes to come to room temperature.

2. 02

   Simmer the poaching water.

   Fill a medium saucepan with about three inches of water and bring it to a boil. Reduce the heat until the water maintains a gentle, rolling simmer, then stir in the vinegar. Crack your first egg into a fine-mesh sieve to drain off the watery edges of the egg white, ensuring a perfect shape, then transfer it to a small ramekin.

3. 03

   Poach the eggs in a vortex.

   Using a wooden spoon, stir the simmering water rapidly in one direction to create a whirlpool. Gently tip the egg from the ramekin directly into the center of the vortex. The spinning water will wrap the egg white neatly around the yolk. Cook for exactly 3 to 4 minutes.

4. 04

   Drain and plate the eggs.

   Use a slotted spoon to carefully lift the poached egg out of the water. Gently tap the spoon against a folded paper towel to drain off all excess water—residual liquid will dilute and ruin the yogurt. Nestle the egg into the well of your room-temperature yogurt and repeat the process with the second egg.

5. 05

   Sizzle the chili butter.

   Melt the butter in a small skillet over medium-low heat. Let it bubble gently until it smells nutty, but do not let the milk solids brown. Pull the pan off the heat and immediately stir in the Aleppo pepper and dried mint. The residual heat will toast the spices, turning the butter a vibrant, fiery red.

6. 06

   Finish and serve immediately.

   Generously pour the warm chili butter directly over the eggs and the yogurt. Serve right away with thick slices of crusty bread to mop up every last drop of yolk, tangy dairy, and spiced fat.

Notes

• The busy parent weeknight hack (Mıkla).

  If you don't have the patience to poach eggs in a whirlpool on a chaotic morning, look to the city of Gaziantep. In a regional variation known as Mıkla, you simply bypass the water bath. Melt your butter and spices in a skillet, gently crack the eggs directly into the red chili butter, cover, and fry until the whites are set. Slide the eggs and all that glorious spiced butter straight over your garlic yogurt. It dirties one pan and tastes exactly like the homeland.

• Sourcing the spice.

  Aleppo pepper (Pul Biber) provides the mild, fruity heat that defines this dish. If you absolutely cannot find it at a local Middle Eastern market, substitute half a teaspoon of sweet paprika mixed with a quarter teaspoon of standard red pepper flakes.