Turkish Eggs (Cilbir)

Recipe View Prepare the Yogurt Base: In a medium bowl, combine the Greek yogurt and minced garlic. (2 mins)

Recipe View Season generously with black pepper, salt, and a pinch of cayenne for a subtle kick. (1 min)

Recipe View Stir in the fresh dill, ensuring it's evenly distributed throughout the yogurt mixture. Set aside at room temperature to allow the flavors to meld. (1 min)

Recipe View Craft the Aleppo Butter: In a saucepan over medium heat, melt the unsalted butter until it begins to bubble gently. (3 mins)

Recipe View Introduce the Aleppo chili flakes, smoked paprika, and ground cumin to the melted butter. Stir continuously until the butter is infused with the vibrant color and aroma of the spices. (2 mins)

Recipe View Remove from heat and allow the spiced butter to rest, further enhancing the flavor profile. (5 mins)

Recipe View Create the Parsley and Jalapeño Oil: In a mortar, combine the chopped fresh parsley and diced jalapeño pepper. (2 mins)

Recipe View Using a pestle, grind the herbs and pepper together to release their essential oils. (3 mins)

Recipe View Drizzle in the olive oil, and season with a pinch of salt. Stir to create a verdant and zesty oil. (1 min)

Recipe View Poach the Eggs: Fill a large saucepan with 2 to 3 inches of water and bring to a boil. (5 mins)

Recipe View Reduce the heat to medium-low, add the white vinegar, and maintain a gentle simmer. (1 min)

Recipe View Crack each egg into a separate small bowl. Gently slip each egg into the simmering water, holding the bowl close to the surface. (2 mins)

Recipe View Cook the eggs until the whites are firm and the yolks have thickened but remain runny, approximately 2 ½ to 3 minutes. (3 mins)

Recipe View Carefully remove the poached eggs with a slotted spoon, pat them dry on a kitchen towel, and place them on a warm plate. (2 mins)

Recipe View Assemble the Cilbir: Dollop the yogurt mixture onto serving plates, creating a generous base. (1 min)

Recipe View Use the back of a spoon to spread the yogurt, creating shallow ridges to capture the flavorful oils. (1 min)

Recipe View Drizzle the parsley and jalapeño oil over the yogurt. (1 min)

Recipe View Carefully place the poached eggs on top of the yogurt. (1 min)

Recipe View Spoon 1 to 2 spoonfuls of the Aleppo butter over each egg. (1 min)

Recipe View Finish with a sprinkle of sea salt to enhance the flavors. (1 min)