Turkish Poached Eggs in Yogurt (Cilbir)

By lorik

Ingredients

• 1 cup full-fat Greek yogurt 1 tbsp. finely chopped dill 2 cloves garlic, mashed into a paste
• Kosher salt and freshly ground black pepper, to taste
• 1 ⁄2 cup white vinegar
• 4 eggs
• 3 tbsp. unsalted butter
• 1 tsp. Aleppo pepper
• Warm pita or country bread, for serving

Preparation

Step 1

Stir yogurt, dill, garlic, salt, and pepper in a bowl. Divide between 2 plates and set aside.

Boil a 4-qt. saucepan of salted water. Reduce heat to medium and add vinegar; using a slotted spoon, swirl water to create a whirlpool. Crack 1 egg at a time into a bowl and slide egg into water; poach until white is firm but yolk is still runny, about 3 minutes. Using slotted spoon, transfer eggs to paper towels to drain; divide between plates.

Melt butter in an 8" skillet over medium-high heat. Stir in Aleppo pepper and salt; drizzle over eggs. Serve with warm bread.