Turkish Poached Eggs with Yogurt - Çlbr

Instructions

Prepare the yogurt base.

In a bowl, stir together the yogurt, garlic, chopped parsley if used and a pinch of salt.

Spread it evenly on two serving plates.

Poach the eggs.

Bring a medium pot of water to a gentle simmer. Add vinegar.

Crack each egg into a small cup, then gently slide into the water.

Poach for 34 minutes, until whites are set but yolks are still runny.

Remove with a slotted spoon.

Drain briefly on a paper towel.

Make the spiced butter.

Melt butter with olive oil in a small pan over medium heat until foamy.

Add Aleppo pepper and stir for 1020 seconds, just until fragrant (don't let it burn). Remove from heat immediately.

Assemble.

Place poached eggs over the yogurt base.

Drizzle with the warm spiced butter.

Sprinkle with fresh dill or parsley.

Eat right away with warm crusty bread for dipping.

Breakfast