Çılbır (Turkish Poached Eggs with Whipped Yogurt & Chilli Butter)

A Turkish breakfast classic: soft poached eggs served over garlicky whipped yogurt, finished with a sizzling paprika-chilli butter and plenty of fresh herbs. Serve with warm, crusty bread for scooping up every last bit.

Ingredients

• 4 eggs
• 2 cups full-fat Greek yogurt, at room temperature
• 1 small garlic clove, finely grated
• 3 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp Aleppo pepper (or ½ tsp chilli flakes)
• ½ tsp smoked paprika
• 1 tbsp white vinegar
• Fresh dill and parsley, chopped
• Sea salt and black pepper, to taste
• Crusty sourdough bread, toasted, to serve

Method

1. Whisk the yogurt with the grated garlic and a pinch of salt. Cover and set aside at room temperature while you prepare everything else — this takes the chill off and lets the garlic mellow.
2. Bring a pot of water to a gentle simmer and add the vinegar. Crack each egg into a small cup, then slide gently into the water. Poach for 3 minutes for a soft, runny yolk, then lift out with a slotted spoon onto paper towel.
3. Melt the butter with the olive oil in a small pan over medium heat. Add the Aleppo pepper and smoked paprika and cook for 30–60 seconds, swirling, until fragrant and sizzling. Remove from the heat immediately so it doesn’t burn.
4. Spread the whipped yogurt over two shallow bowls. Nestle the poached eggs on top, then spoon over the warm chilli butter.
5. Scatter with fresh dill and parsley, add a crack of black pepper, and serve immediately with toasted sourdough for scooping.