Yogurt Poached Eggs (Cilbir)

Serves 2

Prep. time 10 minutes

Cooking time 5 minutes

Ingredients

2 cloves garlic, mashed

½ cup white vinegar

1 cup plain full-fat Greek yogurt

1 tablespoon dill, finely chopped

4 eggs

3 tablespoons unsalted butter

1 teaspoon Aleppo pepper

Warm pita or country bread to serve

Salt and ground pepper to taste

Directions

1. Combine the dill, garlic, yogurt, salt, and pepper in a mixing bowl and stir well.
2. Add salted water to a deep saucepan or cooking pot and bring to a boil.
3. Reduce heat to medium. Add the vinegar and stir.
4. Crack the eggs into the pot and poach for 2–3 minutes until the whites are firm and yolks are runny.
5. Remove eggs and drain on paper towels. Place them on serving plates.
6. Heat the butter in a medium saucepan or skillet over medium heat.
7. Add the salt and pepper.
8. Top the eggs with the yogurt mixture. Serve with warm bread.