Çılbır with Poached Eggs

Instructions

1. Step 1

   Mix the yogurt, garlic, and ⅜ tsp (2 gr) salt until smooth. Spread the mixture between the serving bowls and let it lose its refrigerator chill while preparing the eggs.

   Ingredients used: 4.0 gr Garlic, 300.0 gr Plain Greek Yogurt, 2.0 gr Salt

   Cookware: mixing bowl, serving bowl

2. Step 2

   Combine the water and vinegar in the wide saucepan. Bring to a gentle simmer over medium heat, then reduce to low heat.

   Ingredients used: 1500.0 ml Water, 15.0 ml White Wine Vinegar

   Cookware: saucepan

3. Step 3

   Crack each egg into the cup, then gently slide it into the simmering water. Poach until the whites are set and the yolks remain soft, working in batches if needed.

   Timer: 4 min (fixed)

   Ingredients used: 4.0 piece Egg

   Cookware: Cup, saucepan

4. Step 4

   Melt the butter in the small saucepan over low heat. Stir in the Aleppo pepper and cook until fragrant and lightly foaming.

   Timer: 1 min (fixed)

   Ingredients used: 3.0 gr Aleppo Pepper, 42.0 gr Unsalted Butter

   Cookware: small saucepan

5. Step 5

   Lift the poached eggs from the water with the slotted spoon and let them drain briefly. Place two eggs over each bowl of yogurt and season with ⅜ tsp (2 gr) salt.

   Ingredients used: 2.0 gr Salt

   Cookware: serving bowl, slotted spoon

6. Step 6

   Spoon the warm pepper butter over the eggs, scatter with dill, and serve immediately with the bread.

   Ingredients used: 4.0 piece Bread, 5.0 gr Fresh Dill

   Cookware: serving bowl, small saucepan