Çılbır (Turkish Eggs)

Poached eggs on a bed of garlicky yogurt, finished with sizzling red pepper butter; a high-protein breakfast classic dating back to Ottoman kitchens.

Ingredients

• 400 g eggs (8)
• 500 g whole milk yogurt
• 10 g (3 cloves) garlic
• 50 g butter
• 4 g (2 tsp) red pepper flakes
• 5 g (1 tsp) salt

Instructions

1. 1

   Take the yogurt out of the fridge 15-20 minutes ahead so it reaches room temperature. Crush the garlic and whisk it with the yogurt and salt until smooth, then divide among 4 bowls.

2. 2

   Bring a wide pot of poaching water to a boil, then lower the heat so it barely simmers.

3. 3

   Crack each egg into a small cup. Stir the water to make a gentle whirlpool and slide the egg into the center; poach in batches of 2-3 for 3-4 minutes, until the whites are set and the yolks still runny.

4. 4

   Lift the eggs out with a slotted spoon, drain well and place 2 eggs on the yogurt in each bowl.

5. 5

   Melt the butter in a small pan over low heat; when it foams, add the red pepper flakes, swirl for 30 seconds and remove from the heat.

6. 6

   Drizzle the hot pepper butter over the eggs and serve immediately.

Nutrition

Per serving