Entree: Turkey – Black Sea Turkey – Çılbır (Poached eggs on garlicky strained yogurt finished with melted spiced butter)

Serving Size: 2

Approximate Time

Prep 15 min

Cook 4 min

Total 20 min

Ingredients

- 4 large eggs, approx. 200 g
- 1 cup (240 g) plain full-fat yogurt
- 1 clove garlic, crushed
- 1 tbsp (15 ml) lemon juice
- 1/2 tsp (3 g) salt, plus extra for poaching water
- 1 tbsp (15 ml) white vinegar for poaching
- 2 tbsp (28 g) unsalted butter
- 1 tsp (2 g) Aleppo pepper or sweet paprika
- 1 tbsp (15 ml) chopped fresh dill or chives
- Crusty bread for serving (optional)

Instructions

1. Step 1: Whisk the yogurt with the crushed garlic, lemon juice and 1/2 tsp (3 g) salt until smooth; set aside at room temperature.
2. Step 2: Bring a medium saucepan of water to a gentle simmer, add 1 tbsp (15 ml) white vinegar and a pinch of salt; stir to create a mild whirlpool.
3. Step 3: Crack each egg into a small cup and gently slip into the simmering water; poach 3 to 4 minutes for runny yolks or longer to desired doneness. Remove with a slotted spoon and drain briefly on a paper towel.
4. Step 4: Meanwhile, melt 2 tbsp (28 g) butter in a small skillet over medium heat until foaming, add 1 tsp (2 g) Aleppo pepper or paprika, briefly sizzle 10–15 seconds until fragrant, then remove from heat.
5. Step 5: Spoon the garlicky yogurt onto serving plates, place two poached eggs on top, drizzle with the hot spiced butter and scatter 1 tbsp (15 ml) chopped dill or chives over the top.
6. Step 6: Serve immediately with crusty bread for dipping if desired.